2015 was another great vintage at Montemaggiore! The growing season and harvest were picture perfect, allowing the fruit to mature at a moderate pace. Stylistically the 2015 Syrah is similar to the 2010 with it's dark fruit profile and multi-layered intensity, although perhaps a bit softer in tone.
- 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.
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.
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.
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.