We only bottle a Reserve Syrah in exceptional years, and 2016 proved to be such a vintage. A picture-perfect, long growing season resulted in grapes with balanced acidity, ripe tannins, and reasonable sugar levels. 2016 was our last vintage for the estate Reserve Syrah.
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 (exceptions apply)
- 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.
With excellent quality and moderate yields, 2016 is the final vintage of Montemaggiore estate wines. The growing season started auspiciously with the first normal rainfall after four years of drought. Due to prior drought stress, the grapevines bore smaller berries and a slightly lighter crop than usual. Pollination was thankfully very even. The summer ripening season enjoyed slightly cooler than average daytime highs—perfect for deeply colored, complex wines. Mid-September brought some unseasonably cool temperatures which slowed down and spread out the harvest, a bonus for every winemaker. All our 2016 wines have great depth of flavor—a wonderful farewell vintage!
The Montemaggiore Reserve is intended to be the big brother to our Paolo's Vineyard Syrah: big, bold, intense, complex, and intended for long-term aging. Since it's only made in exceptional vintages, it reflects the best that Montemaggiore offers.
Being an intense and complex wine, the Montemaggiore Reserve goes best with like-minded dishes, as it can overwhelm lighter or simpler dishes. But don't underestimate its ability to shine alongside an engrossing book and a roaring fire.
The Reserve pairs well with grass-fed steak, grilled sausages, butterflied lamb, pasta bolognese, Manchego cheese, and bitter-sweet chocolate.