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.

2008 Vintage
The 2008 growing season was one of extremes with a dry spring, excessive heat during boom, a record-early harvest, and extremely low yields.  The last rain was in February, and the sunny dry spring led to a March budbreak about two weeks early.  During bloom in May, the temperature swung up to 60°F between daytime and nighttime, thus our fruit set was poor (leading to yields being down 40%).  Summer temperatures were fairly moderate although August had some fairly hot days.  Harvest started on September 6th, the earliest in Montemaggiore history.

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

San Francisco Chronicle
January 2012

The 2008 Paolo's Vineyard Syrah was given the top award, Best in Class, for $30-$40 Syrahs in the largest American wine competition, in which more than 5,500 wines were entered.