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Notes from Winemaker Darren Delmore: "Farmed biodynamically, the Bassi Vineyard is one mile away from the ocean in Avila Beach on the Central Coast. This is one of the greatest sites for cool climate Syrah. I chose to follow the protocols of natural winemaking with this specific wine. Hand-harvested October 3rd, I destemmed 2/3 of the fruit, leaving the rest as whole clusters on top. I added 5% Viognier for a Cote-Rotie inspired co-fermentation, which increased the dark color and florals in the finish. The wild fermentation tasted like guava nectar and blackberry syrup the whole way until dryness. I gravity drained the free run into two French Oak barrels and basket pressed into a third; all neutral. The wine was racked once after malolactic fermentation in the spring, and bottled unfiltered with low sulfites on July 31. Alcohol 13.4%. 72 cases made.

"Psychedelic purple black color, mid-weight and swirly. Creosote, licorice, cumin, vanilla and a Grenache-like strawberry note. Rich on the entry, bright on the mid-palate, with an ocean-driven finish. Comparable to Cornas, but lighter in alcohol. White peppered Bresaola on the back end, lifted with lip-smacking Viognier florals."
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