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Acclaim
93 Points, Robert M. Parker Jr., The Wine Advocate

Winemaker's Notes
At Arrowood, we make three different Syrah's each vintage. Why, you ask? Like the varietal itself, the answer to that question is multifaceted. First, Syrah is one of Richard Arrowood's favorite grape varieties. Second, we are lucky enough to obtain Syrah fruit from exceptional Sonoma County vineyards that we believe deserve single-vineyard distinction. And last, because our customers love them and we love making them.

We consider our Saralee's Vineyard Syrah the "Grande Dame" of our Syrah portfolio. Not only is it the first Syrah Arrowood produced, but it also comes from one of Sonoma County's "Grande Dame" vineyards. Saralee's Vineyard, located in the cool-climate Russian River Valley, has a reputation for producing some of Californias finest fruit and with the 2002 Saralee's Vineyard Syrah it's easy to see why. In fact, Robert Parker calls this one of the greatest Syrahs that Arrowood has ever produced.

Here's what Mr. Parker had to say about the 2002 Saralee's Vineyard Syrah - "Inky/purple-colored, with a glorious perfume of lilacs intermixed with blackberries, melted asphalt, and notions of bacon, smoke, and toast, this rich opulent, voluptuously-textured Syrah exhibits great ripeness, purity and richness as well as a layered, multi-dimensional finish. It should last and evolve for a decade."

Wow! We couldn't have said it any better ourselves. All we can add is to get your hands on some of this endangered species (meaning it will go fast), cellar some for future enjoyment and pop the cork to enjoy some now with anything from pot roast to wild boar. Just make sure you save some to have with dessert, or for dessert for that matter!

Varietal Composition: 95% Syrah, 5% Viognier
Appellation: Sonoma County
Viticultural Area/Vineyard: Russian River Valley - Saralee's Vineyard
Harvest Dates: September 23, October 7, 8, 11, 2002
Average Sugar at Harvest: 26.0° Brix
Average pH (Harvest/Bottling): 3.7/4.1
Average Total Acid (Harvest/Bottling): .72g per 100ml/.55g per 100ml
Fermentation/Aging: Viognier grapes added to Syrah during primary fermentation; Aged in French oak barrels for 16 months; unfined, unfiltered.
Alcohol by Volume: 15.1%
Residual Sugar: Dry
Release Date: Summer 2006
Total Production: 2,016 cases