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Vintage
2010
Syrafina

2010 Syrafina
Varietal Blend
Syrah 97%
Viognier 3%
Avg Sugar at Harvest
24.3 Brix
Alcohol
14.70
Cases Produced
125
Opt Consumption
2013-2018
Cooperage
35% new French oak
Harvest Date
Oct 4-17, 2010
Bottling Date
April 2012
Release Date
April 2013

This Syrah-Viognier blend marries the depth and complexity of Syrah with a light touch of aromatic Viognier.

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$42.00
/ 750ml
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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.

2010 Vintage
Although 2010 was disastrous for many on California's north coast, Montemaggiore experienced a great vintage.  Spring was wet and cold, followed by a cool summer with temperatures about 5-10°F below normal. For several days in late August and early September, however, temperatures rose well above 100°F. Grapes in many vineyards shriveled and sunburned but Paolo's Vineyard was unaffected due to its high elevation (thus moderating temperatures), close vine spacing (less direct sunlight), and biodynamic practices (heartier vines).  Our harvest started a bit later than usual in mid-October due to the generally cool season.

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 2010 Syrafina showcases blueberries and black cherries, lifted by hints of citrus and white pepper. On the palate, the wine has a distinct elegance with smooth, silky tannins. The finish is clean and fresh.
Winemaking Notes
The syrah grapes for the Syrafina blend are destemmed then sorted at the berry level (while 20% remained as whole clusters). After a four-day cold soak, the syrah was fermented in open-top stainless steel tanks at 85°F, then pressed at dryness and barreled down. The viognier was whole-cluster pressed, and fermented separately in neutral French oak barrels at 65°F. After 9 months of aging in barrels, 3% viognier was blended with the syrah to create Syrafina.

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
May 2012

"You can really taste the 3% of Viognier in this estate-grown Syrah. It's like a squeeze of lime juice, giving the blackberry, blueberry and mocha flavors a zingy, mouthwatering tang. The alcohol's a little high, but you'll hardly notice it with rich beef and lamb dishes —S.H."

San Francisco Chronicle
January 2014

The 2010 Syrafina performed exceptionally well by winning a Gold Medal in the largest American wine competition, in which more than 5,800 wines were entered.

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
125
Opt Consumption
2013-2018
Cooperage
35% new French oak
Harvest Date
Oct 4-17, 2010
Bottling Date
April 2012
Release Date
April 2013