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Winemaker's Notes
Our 2003 Syrah from Saralee's Vineyard marks the 10th vintage from this cool Russian River Valley viticultural area and reflects Richard Arrowood's passion for the wines of France's Rhône Valley. It also showcases one of our most sought after and well-respected varietals. Syrah is a grape with captivating, storied origins. Depending on whom you ask, the noble grape originated in either Sicily or ancient Persia and was perhaps brought back in the saddlebags of the Crusaders. More recent theories assert that the grape is a descendant of an indigenous vine in the Rhône Valley, where it grows on steep banks and has been used to make some of the world's finest red wines for a few centuries.

In keeping with the traditions of the Rhône's Hermitage district, we ferment a small amount of Viognier together with the Syrah to add floral complexity. Co-fermentation is not always possible, since the two grapes often ripen at different times.

This Syrah is a full-bodied wine with a deep, rich purple color and ripe, balanced tannins. The nose of this wine has smoky black cherry and berry jam, a hint of chocolate, as well as caramel and plum. The aromas follow through to the palate, along with flavors of cassis, plum and berry, with subtle smoky oak from the French barrels used in the aging process. The wine finishes long, with a lively peppery spice. This wine was not fined or filtered prior to bottling in order to preserve as much of its complexity and character as possible.

Our 2003 Saralee's Vineyard Syrah can be enjoyed with a wide variety of foods. It spices up the neutral and tones down the spicy! Try it with braised lamb shanks, filet mignon with Shiitake mushrooms and potato cakes, or even grilled chicken or snapper, spiced Caribbean-style.

Varietal Composition: 95% Syrah, 5% Viognier
Appellation: Sonoma County
Viticultural Area/Vineyard: Russian River Valley - Saralee’s Vineyard
Harvest Dates: September 15 through October 29. 2003
Average Sugar at Harvest: 25.2° Brix
Average pH (Harvest/Bottling): 3.5/4.0
AverageTotalAcid(Harvest/Bottling): .66g per 100ml/.54g per 100ml .
Fermentation/Aging: Viognier grapes added to Syrah during primary fermentation; aged in French oak barrels for 18 months; unfined, unfiltered
Alcohol by Volume: 15.5%
Residual Sugar: Dry
Release Date: Fall 2007
Total Production: 722 cases