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.

2015 Vintage
This was a vintage of great quality and concentration of flavors but very low yields. The sun and warmth of drought caused our grapevines to emerge early from winter dormancy. In April and May, the critical pollination stage was excruciatingly slow, extended, and even interrupted—ultimately reducing the crop and causing unwanted variability in its ripeness. Thankfully, the main part of the growing season was moderately warm. During verasion we dropped even more underripe clusters than usual, an extra sacrifice of quantity in the name of increased quality. Several 100F+ days in early September were followed by a dry harvest.  The lower yields and slightly longer hang time led to an increased concentration of flavors in the wine.

Winemaker's Goal
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 ▶

Food Pairings
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.

Consider our recipes for salmon grilled on a cedar plank, chipotle sweet potato gratin, and grilled sausage with fennel and lemon.

Accolades