Cinder Small Lot Series
SyrahBuy Now »
“Over a decade of working in with Snake River Valley Syrah has taught me to embrace the savory notes so characteristic of Syrah from this region. I also love the dark fruit flavors and smooth finish I can coax out of this beautiful grape. Our flagship red wine consistently brings out the carnivore in me. Dinner anyone?”
—Melanie Krause, Winemaker
The 2016 vintage was a warm, gentle season, unusually long for the Snake River Valley, with a cool fall. The spring started early and warm, the summer was gentle with lots of days in the 90’s but few over 100 degrees F. September cooled down significantly, allowing the grapes to ripen slowly and the winemaker to pick at exactly the optimal time for the style desired. The yield was ample enough to merit thinning the crop to leave only the best clusters. The white wines are elegant with lively, balanced acids and the reds are intensely fruity with long, textured finishes. 3100 growing degree days.
Allspice and black pepper notes in the nose develop into blackberries, dried orange peel and a hint of chai. The intensity of the bright fruit is mouthwatering.
Hand harvested. Fermented in 1 ton bins with 4 punch-downs per day. 5% Viognier co-fermented with the Syrah. 10% of batches foot-stomped with stems and fermented with native yeast. Malolactic fermentation in barrel. 16 months of barrel aging in 30% new barrels, 30% 2nd and 3rd use barrels, 40% old barrels. Bottled in January 2018. 800 cases produced.
Sawtooth, Williamson, Cold Springs
Our Syrah would go nicely with filet mignon or braised short ribs. When you need decadence, pair it with chocolate ganache to reaffirm your faith in humanity.
When to Drink
During the first year, decant for an hour and then enjoy. While approachable early in its life, this wine will continue to evolve beautifully over the next 5-15 years.
2015- 91 Points- Wine Enthusiast
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