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Vintage
2010
Vineyard Designation
Paolo’s Vineyard
Syrah

2010 Syrah
Varietal Blend
Syrah 100%
Avg Sugar at Harvest
24.4 Brix
Alcohol
14.80
Cases Produced
400
Opt Consumption
2013-2022
Cooperage
36% new French oak
Harvest Date
Oct 12-17, 2010
Bottling Date
April 2012
Release Date
April 2013

Most winegrowers had terrible difficulties in 2010 due to temperature fluctuations but Paolo's Vineyard was relatively unscathed and the 2010 Syrah is one of our tastiest.

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$38.00
/ 750ml
SKU: 10Syr
  • 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
The Paolo's Vineyard Syrah is Montemaggiore's flagship wine, thus the ultimate expression of our estate mountainside vineyards.  Typically 100% Syrah, this wine has rich and intense flavors balancing black fruit with spicy, earthy, savory notes.

Tasting Notes
The 2010 Syrah's luscious blackberry and black cherry aromas are framed by notes of cocoa and black pepper. The flavors on the palate are similar, with the firm tannins and acid balance suggesting a promising future. The finish is medium-long and smooth.
Winemaking Notes
Three individual blocks of Syrah were hand-harvested over five days starting in mid-October. The grapes traveled less than 100 yards to the estate winery where they were destemmed but not crushed, then carefully hand-sorted at the berry level. About 20% of whole clusters (including stems) were added for complexity. All the grapes underwent a four-day cold soak in open-top stainless steel tanks, then were inoculated with the northern Rhône Syrah yeast. The whole berry fermentation with punchdowns for cap management brought out the wine's complexity on the palate. After a gentle pressing in a stainless steel basket press in order to limit astringency, the wine aged for 18 months in 100% French oak barrels.

Food Pairings
Being medium to full-bodied, Montemaggiore Syrah goes well with foods that are likewise.  The earthy flavors in mushrooms, the smokey flavors in grilled meats, the slightly gamey flavors in lamb echo the aromas in the Paolo's Vineyard Syrah. 

This wine pairs well with marinated tri-tip, lamb kebabs, pasta bolognese, grilled portobellos, pork tenderloin, bacon rösti, and sheep's milk cheeses.

Consider our recipes for wild mushroom and brie crostini, salsa di parmigianochipotle sweet potato gratin, salmon grilled on a cedar plank, bucatini amatriciana, and lamb burgers.

Accolades

Wine Enthusiast
May 2014

"Perfect ripeness has given this 100% Syrah the most savory blackberry, cherry, mocha, and red licorice flavors, with hints of grilled bacon and black pepper. Its tannis are smooth and complex, while a burst of juicy acidity helps the wine finish clean. Pair this versatile wine with everything from lamb and steak to salmon and cheese.” —S.H

Other Vintages
Montemaggiore has produced Paolo's Vineyard Syrah since our first vintage in 2002.  

 
Varietal Blend
Syrah 100%
Avg Sugar at Harvest
24.4 Brix
Alcohol
14.80
Cases Produced
400
Opt Consumption
2013-2022
Cooperage
36% new French oak
Harvest Date
Oct 12-17, 2010
Bottling Date
April 2012
Release Date
April 2013