This Syrah-Viognier blend marries the depth and complexity of Syrah with a light touch of aromatic Viognier. 2011 was a much cooler year than usual, thus the wine reflects more pronounced "cool climate" characteristics of spicey and perfumy aromatics, along with distinct elegance and lower alcohol.
- Tasting Notes
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.
Although California's north coast has an ideal climate for growing grapes, the weather in 2011 created many challenges. Spring was wet and cold, including rain during the crucial pollination phase, followed by a cool summer with temperatures 10-15°F below normal. With a smaller crop, ripening sped up with warmer temperatures in August and September, but then the rain arrived early in October. At Montemaggiore, we harvested in smaller lots than usual, offering the vines every opportunity for ripeness before significant rain damage set in.
Syrafina's nuances arise from co-fermenting a bit of viognier with 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 ▶
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.