Montemaggiore

The wonderful aromas, flavors, and textures of the 2003 Montemaggiore Syrah are due not only to the steep mountainside of Paolo's Vineyard, but also to the unique combination of open- and closed-top tanks utilized during fermentation.

In the Vineyard

Located on a mountainside high above Dry Creek Valley, the rocky soils of Paolo’s Vineyard produce intensely flavored grapes at naturally low yields. Using sustainable practices and organic materials, we farm our estate vineyards without chemical fertilizers, pesticides or herbicides.

"Strange" best describes the 2003 growing season. February saw bud break come two weeks early but then growth slowed in March and April with the deluge of rain. The summer seemed to track normally, but then July brought rain, not once but three times—very unusual for our typically rain-free summer. The season culminated with an intense heat spell in late September. Strangely, this unusual season resulted in phenomenal fruit complexity!

In the Winery

Harvested at two separate times for optimum ripeness, the grapes were destemmed but not crushed, carefully hand sorted, and held in stainless steel for four days. The whole berry fermentation was conducted in a combination of open- and closed-top tanks to bring out both the natural fruit and a depth of palate. After a gentle pressing, the wine aged for 18 months in primarily French oak barrels. Unfined and unfiltered.

On your Palate

The aroma of the 2003 Paolo's Vineyard Syrah opens with deep, rich blackberry underpinned by hints of bittersweet chocolate and white pepper. The highly-textured palate balances the luscious fruit with a supple, velvety firmness. This wine carries the hallmarks of Montemaggiore: rich and mouth-filling yet elegant, with well integrated oak, smooth tannins and a long finish.

Montemaggiore Syrah needs time in your cellar to reach its fullest potential. If opened within the first few years of release, we suggest you decant it for an hour or two.

Technical Information

Varietal Blend 95% Syrah
5% Cabernet

Avg Sugar at Harvest 25.1° Brix

Alcohol 14.8%

Cases Produced 750

Optimum consumption 2006-2015

Cooperage 83% French
17% American

Percentage new oak 53%

Harvest Date Oct 3 & 11, 2003

Bottling Date May 2005

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