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.

Vintage Information
In 2002, the weather was fairly moderate and our crop would have been abundant, but we thinned about 30% of the fruit on our young vines to enhance the flavor characteristics. Our inaugural vintage, 2002 has proven to be a great year at Montemaggiore.

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.

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 parmigiano, mushroom risotto with truffle oil, chipotle sweet potato gratin, salmon grilled on a cedar plank, bucatini amatriciana, and lamb burgers.

Accolades

Wine & Spirits
October 2005

Top 10 Syrah of the Year: “This wine shows its refinement when first poured, with a violet perfume, fresh blueberry flavors and tannins as ferrous as an iron skillet-it grows on a steep, south-southeast facing hillside in reddish, rocky soil with lots of iron. That tight bristle of tannin doesn't relent until the wine has been open for at least two days, when the elegance extends past the tannins as they soften into a firm density. A lovely, expressive syrah, this needs several years in the cellar before serving with quail stuffed with pancetta, roasted in a brick oven." 

San Francisco Chronicle
October 2005

“Lavender, blackberry, black licorice, toast and eucalyptus aromas; juicy blackberry, dark chocolate, baking spice and anise flavors; silky and exotic; some heat on finish; needs time.”
 

Orange County Register
August 2005

Wine of the Week: “…adds up to rich, deep and plush wine. The nose hints of cedar and sage. The wine tastes of black cherry, blackberry and black tea with hints of black licorice and cassis. It clocks in at 14.9 percent alcohol, but as with all well-made wines, the robust body and full fruit make the alcohol disappear on the palate.” 

Restaurant Wine
May / June 2005

“Excellent Syrah in a fleshy, full bodied, medium rich style. It tastes of ripe berries, toast, and pepper. Long aftertaste. 11%CS. 850 cases [Anticipated Peak Drinkability 2006-2007]"