Vintage
2006
Vineyard Designation
Paolo’s Vineyard
Syrah
The 2006 vintage of our flagship wine has much depth and complexity, perhaps due to the introduction of whole cluster fermentations. Below you will find more information on the wine, which has received great reviews including 90 points from Robert Parker.
For our final closeout sale, we are offering special case pricing up to 50% off. Mix and match with any wines. All discounts applied at checkout.
30% off 1 case
40% off 2 cases
50% off 3+ cases
Bonus: SHIPPING INCLUDED on orders of 1+ cases
- 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.
2006 Vintage
The 2006 growing season started slowly with late spring rains, but was quite warm overall with ten days in mid-summer of 100+°F temperatures. While the heat-stress was mitigated by irrigation, the slow start resulted in uneven ripening, thus an extended harvest. Our yields in 2006 were 50% of normal, but we expected this single-vintage reduction due to a changeover in pruning style. The final unique aspect of 2006 was the first crop from our new Syrah vines of the 877 clone.
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
Robert Parker's Wine Advocate
August 2009
“A very serious wine, made in a European style, this Syrah possesses a dark ruby/purple color and a sweet nose of lead pencil shavings intermixed with blackberry and cassis as well as damp, foresty aromas. Hints of new saddle leather, meat juices, and bouquet garni add to the complexity of this wine, which is full but at the same time charming and decidedly elegant. Drink it over the next 5-7 years."
Connoisseur's Guide
November 2009
“Keen balance and a sense of superbly crafted sophistication set this effort apart from the crowd, yet its almost claret-like manner comes with no shortage of Syrah character. Firm and full-bodied with a bit less flesh and muscle than many of its mates, it shows layers of berry-like fruit, pencil-box spice and black pepper, and its finish is marked by relatively modest tannins. It would have benefited by being just a touch deeper in fruit, but we are very much taken with its complexity and its fine structure. It will age well."