The 2003 Larner Vineyard Syrah is thick, elegant and deep with hints of Provincial spices. Two barrels of 383 clone syrah add chewy, cherry-spice characteristics, while two barrels of 174 clone syrah add coffee, tar and berry flavors. This powerful wine is balanced, dark and complete. Made using older French and American oak barrels. (94 cases produced)
•This is our first vintage of wine from this promising new vineyard.
•This wine is 100% Syrah from the sandy yet limestone rich Larner Vineyard in Ballard Canyon.
•Larner Syrah harvested September 29 (Clone 174, 24.4 brix, 3.7 pH) and October 20 (Clone 383, 24.5 brix, 3.8 pH).
•The fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for fermentation.
•Inoculated with RC 212 yeast.
•Fermented on the skins for 14 days as individual lots in small bin boxes after a 48 hour cold soak.
•This wine represents four choice barrels selected out of a total lot of twelve.
•Went through ML fermentation, completing in January.
•Racked in June, and again prior to bottling.
•Unfined and unfiltered.
•Bottled in August 2004.
Food Pairing: This is a highly flavored wine which works well with similarly flavorful food. Try dark sauces, even some with dark fruit. Makes a great reduction sauce. Try spiced or BBQ pork, lamb, or beef. Slow roasted short-ribs in syrah reduction cannot be beat. Seared, spiced Ahi is a favorite, as is smoked salmon.
The Wine Advocate - June 2005
“The 2003 Syrah Larner Vineyard exhibits a fruity, enticing, sweet creme de cassis and raspberry-scented bouquet as well as a seamless, seductive personality. One of Jaffurs’ most up-front and velvety-textured Syrahs, it can be drunk over the next 4-5 years.” 88 points - Robert Parker