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Vintage
2009
Syrafina

2009 Syrafina
Varietal Blend
Syrah 97%
Viognier 3%
Avg Sugar at Harvest
24.3 Brix
Alcohol
14.70
Cases Produced
100
Opt Consumption
2012-2017
Cooperage
37% new French oak
Harvest Date
Sep 29-Oct 10, 2009
Bottling Date
April 2011
Release Date
April 2012

The inaugural vintage of our syrah-viognier blend marries the depth and complexity of syrah with a light touch of aromatic viognier.

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  • Vineyard
  • Tasting Notes
  • Recipes
  • Accolades
  • Vintages

Vineyard Profile: Estate Vineyard
Located on a mountainside high above Dry Creek Valley in Sonoma County, the rocky soils of Montemaggiore's estate vineyards produce intensely flavored grapes at naturally low yields. Using biodynamic practices and organic materials, we farm Paolo's Vineyard without chemical fertilizers, pesticides or herbicides.

2009 Vintage
The 2009 growing season was almost picture-perfect with a dry, mild spring and a warm (but not too hot) summer. Harvest started on time in late September, but a few weeks into it, meteorologists predicted a huge rainstorm. The relatively thin skins of our Syrah would not be able to withstand a large amount of rain, and working on a muddy mountainside is problematic. Thus the tail end of our Syrah harvest was accelerated, and we brought in the last grapes just before five inches of rain fell on the north coast of California.

Winemaker's Goal
Syrafina is Montemaggiore newest wine, adding a splash of viognier to our favorite varietal, syrah. The viognier adds floral and citrus notes to the aromas, while simultaneously softening the power of the syrah on the palate. The inspiration for Syrafina comes from the Côte Rôtie region in France, where this blend is quite popular. More on Syrafina Winemaking

Tasting Notes
The aroma of the 2009 Syrafina showcases blackberries and blueberries, lifted by hints of citrus and tropical fruits. On the palate, the wine has a distinct elegance with smooth, silky tannins. The finish is clean and fresh.
Winemaking Notes
For the syrah component of Syrafina, 79% of the grapes were destemmed then sorted at the berry level (21% remained as whole clusters). After a four-day cold soak, the syrah was fermented in open-top stainless steel tanks at 85F, then pressed at dryness and barreled down. The viognier was whole-cluster pressed, and fermented in neutral French oak barrels at 65F. After 9 months of aging in barrels, the Paolo's Vineyard Syrah was blended from four different lots of syrah, then 3% viognier was added to a small portion for the Syrafina. The syrah components of the 2009 Paolo's Vineyard Syrah and the 2009 Syrafina are identical. Unfiltered.

Food Pairings
Syrafina pairs well with grilled salmon, roast leg of lamb with rosemary, seafood cioppino, roast duck, grilled portobellos, pork tenderloin, and sheep's milk cheeses.

Consider our recipes for salmon grilled on a cedar plank, chipotle sweet potato gratin, and grilled sausage with fennel and lemon.

Accolades

Wine Enthusiast
April 2012

"Amazing how the addition of just 3% of Viognier lifts the winery’s Syrah and makes this wine so fine. The white variety’s citrusy acidity and lime flavor uplifts and brightens Syrah’s blackberry and blueberry fruit, giving the wine a zesty punch. Drink now for it’s freshness. —S.H."

Other Vintages
Montemaggiore introduced Syrafina in 2009.

 
Varietal Blend
Syrah 97%
Viognier 3%
Avg Sugar at Harvest
24.3 Brix
Alcohol
14.70
Cases Produced
100
Opt Consumption
2012-2017
Cooperage
37% new French oak
Harvest Date
Sep 29-Oct 10, 2009
Bottling Date
April 2011
Release Date
April 2012