2008 Hudson Vineyard Syrah “Whole-Cluster”
The first of a series of three wines showing the interplay between a great terroir and winemaking technique. Fruit from the famous Hudson Vineyard was fermented using 80% whole clusters. The wine was then pressed straight to a neutral 600 Liter Demi-Muid made from French oak where it remained for 20 months. This wine was inspired by the old-school efforts of Clape, Allemand, and Verset.
Stephen Tanzer’s International Wine Cellar, May/Jun 10
($42) Inky ruby. Smoky blackcurrant, cocoa powder, black olive, licorice and violet on the nose. Succulent, ripe and sappy, with alluring sweetness deftly balanced by zesty but integrated acidity. Deep and rich in dark fruit flavor but without any suggestion of heaviness. Finishes long and chewy, with firm but sweet tannins.
60 cases made