The 2003 Thompson Vineyard Syrah, has powerful fruit forward flavors. This vintage has extra barrel aging which smooth the wine’s mouth feel and intensify the aromatics. It has flavors of cherries and dark berries with hints of sweet tar. Menthol aromas are beginning to emerge. Experience the classic candy quality that clings to your glass and sticks to your lips. Made using four new French, two new American, and six older barrels. (280 cases produced)
• This wine is 100% Syrah from the rolling hills of Thompson Vineyard in Los Alamos.
• Thompson Vineyard Syrah harvested October 16 at 25.0 brix, 3.5 pH.
• The fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for 14 days of fermentation after a two-day cold soak.
• Inoculated with RC 212 and D254.
• This wine represents twelve choice barrels selected out of a total lot of thirty-one.
• Went through ML fermentation, completing in January.
• Racked in June into neutral barrels, and again before bottling.
• Unfined and unfiltered.
• 16 months barrel age.
• Hard-candy-fruit flavors. Big and dark. Cedar-spice-mint notes.
• Elegant with fine tannins and hints of cinnamon. A smooth, full finish. Sticks to your lips.
• Bottled March 2005.
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.
Robert Parker - Aug 2006 -
The dense ruby/purple-hued 2003 Syrah Thompson Vineyard offers white chocolate, espresso roast, and cassis aromas, supple, creamy, chocolaty, black cherry, and cassis flavors, plenty of glycerin, and less alcohol than some of its siblings. Luscious and heady, it should provide plenty of pleasure over the next 7-8 years.