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- Alexander Valley - Sonoma County CA (More Info)
- Stage Gulch Vineyards - Petaluma, Sonoma County CA (More Info)
- Mendocino - Rodgers Vineyard, Mendocino County CA (More Info)
Availability
Our Syrah offerings will be available as fresh whole berries or crushed must at harvest (pick up in Petaluma CA) or as frozen 5 gallon pails after harvest.
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Photo: Alexander Valley.
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Syrah / Shiraz Vineyard Information
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Photo: A bunch of Alexander Valley Syrah.
2007 Alexander Valley Syrah
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Alexander Valley, Sonoma County CA
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Grape Code: 07AVS / Freezer Code: 615
Harvested 9/16/07 in absolute clean condition. Sugar & acids vary from 24.5° to 25.7° the latter having .57 TA and the former 0.615 TA. Check your brix once must is well stirred and warmed to fermentation temperature - acid in bottom of pail makes acid & pH inaccurate. Add 6 grams of acid to each 5 gallon / 50 pound equivalent. YEAST FOOD IS ESSENTIAL This wine is extremely low in available nitrogen. Two substantial additions: 1. Right after fermentation gets going well. 2. When the juice reaches 12° brix, timing is important. Ferment warm with D254, L2056, Pasteur Red or DV10 yeast. Punch down often, achieve 85° F in cap. Do malolactic fermentation. When MLF is complete (test enzymatically) add SO2 based on the pH - approx. 85 ppm.Taste for acid addition. Be Clean.
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Availability: Frozen 5 gallon Pails
As of January 24, 2008:
139 pails available in Richmond CA
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2006 Alexander Valley Syrah
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Alexander Valley, Sonoma County CA
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Grape Code: 06AVS / Freezer Code: 318
Harvested 9/25/06, this hilltop fruit is in absolute clean condition. Yeast-Available Nitrogen is extremely low. A successful fermentation will require at least two additions of a quality yeast food nutrient. One addition at the start of fermentation and another addition at 12 brix. Stir must well, check sugar. Add acidulated water to reduce brix if less alcohol or nor residual sweetness desired (See link below.) Ferment warm with D254, L2056, Pasteur Red or DV10 yeast. Punch down often, achieve 85°F in cap. Do malolactic fermentation. When MLF is complete (have tested enzymatically), add SO2 based on the pH - approx 60-75 ppm. Recommend as primary grape (50-80%) in a blend with other Syrah, Mourvédre and/or Grenache.
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| Click Here For Article on Reydration / Brix Sugar Dilution
Availability: Sold Out
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- Region: Sonoma CA
- Age: Planted in 1990
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, cane pruned on top of very rocky ridge dividing Alexander Valley & Dry Creek Valley just west of Silver Oak Cellars & Seghesio home ranch, perfect site for Syrah
- Mid-harvest
- Intense wine requiring addition of quality yeast food.
- Expected harvest at 24°-25° brix.
- 3-4 tons / acre
- Ultra premium vineyard & grapes
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2007 Alexander West Side Syrah
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Alexander Valley, Sonoma County CA
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Grape Code: 07AWSS / Freezer Code: 534
Fine Syrah harvested 9/10/07, in absolute clean condition. Yeast Available Nitrogen (YAN) is extremely low. A sucessful fermentation will require at least two additions of a quality yeast food nutrient. One addition at the start of fermentation, and another addition at 12° brix. Stir must well, check sugar. Add acidulated water (See BV website for directions) to 24.5° - 25° brix if lower alcohol desired. Ferment warm with D254, L2056, Pasteur Red or DV10 yeast. Punch down often, achieve 85° F in cap. Do malolactic fermentation. When MLF is complete (have tested enzymatically) add SO2 based on the pH - approximately 80 ppm. Recommend as a primary (50%-80%) grape with other Syrah, Mourvédre, Grenache or Malbec.
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Availability: Frozen 5 gallon Pails
As of January 24, 2008:
93 pails available in Richmond CA
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- Region: Sonoma CA
- Age: Planted in 1990
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, cane pruned on top of very rocky ridge dividing Alexander Valley & Dry Creek Valley just west of Silver Oak Cellars & Seghesio home ranch, perfect site for Syrah
- Mid-harvest
- Intense wine requiring addition of quality yeast food.
- Expected harvest at 24°-25° brix.
- 3-4 tons / acre
- Ultra premium vineyard & grapes
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Photo: Entry to Stage Gulch Vineyard.
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Stage Gulch Vineyard, Sonoma County CA
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Grape Code: 07SGS / Freezer Code: 527
Very light crop harvested 10/11/07 two days after light rain. Fruit clean though subject to varying brix and pH. Check sugar and acid. May need 12 grams tartaric acid per pail. Yeast available nitrogen (YAN) is low. Requires two additions of a quality yeast food nutrient. One addition at start of fermentation and another at approximately 12 brix. Add acidulated water to reduce brix below 25 - see website for directions. Ferment warm with D254, L2056, Pasteur Red or DV10 yeast. Punch down often, achieve 85F in cap. Do malolactic fermentation. Would not recommend long skin contact. When MLF is complete (have tested enzymatically) add S02 based on the pH - approximately 90 ppm. May blend (30-80%) with other Syrah, Grenache or Cabernet Sauvignon.
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- Region: Sonoma CA
- Age: Planted in 1991.
- Irrigation: Drip irrigated on heavy adobe soil
- Trellis: Vertical trellis, spur pruned on ridge with air flow from the Petaluma Gap to the Carneros - cool
- Late Harvest
- Unique flavors of bacon and smokiness, usually about 24° brix
- Less than 2.5 tons / acre
- Premium vineyard & grapes
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2007 Rodgers Mendocino Syrah
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Rodger's Vineyard, Mendocino County CA
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Grape Code: 07RMS / Freezer Code: 526
Harvested very clean on 9/17/07. Small bunches added up to very low yields per acre, good color expression from skins.
Fermented on its own: Benefits from the addition of 18 grams of tartaric acid upon thawing. Requires 2 substantial additions of yeast food: 1. Right after fermentation gets going well. 2.When juice reaches 12° brix, timing critical.
Ferment warm with D254, L2056, Pasteur Red or DV10 yeast. Punch down often, achieve 85° F in cap. Do malolactic fermentation. When MLF is complete (test enzymatically) add SO2 based on the pH - approx. 85 ppm.Taste for acid addition. Be Clean.
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Availability: Frozen 5 gallon Pails
As of January 24, 2008:
107 pails available in Richmond CA
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