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Vintage

2016

Syrafina

Varietal Blend

Syrah 95% Viognier 5%

Avg Sugar at Harvest

25.0

Alcohol

14.9

Cases Produced

100

Opt Consumption

2019-2029

Cooperage

40% new French Oak

Harvest Date

October 2016

Bottling Date

March 2018

Release Date

April 2019

Data Sheet

This Syrah-Viognier blend marries the depth and complexity of Syrah with a light touch of aromatic Viognier. The 2016 vintage is noted for its overall balanceand intensity of flavor, much like the spectacular 2013 vintage.

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Vineyard
Tasting Notes
Recipes
Accolades
Vintages

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.

2016 Vintage
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!

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 ▶

Tasting Notes

Aromas of deep blackberry and spices are highlighted by floral notes. On the palate, layers of dark fruit, smoke, peppery meat, and crushed rock emerge from this full-bodied wine framed by round tannins.

Winemaking Notes

The inspiration for Syrafina comes from the Côte Rôtie region in France, where Syrah has historically been planted and blended with a small amount of Viognier. For Montemaggiore’s Syrafina, the two varietals were picked over two days in early September. Most of the grapes were destemmed then sorted at the berry level, although 25% remained as whole clusters. After a brief cold soak, the Syrah and Viognier were inoculated with the northern Rhône Syrah yeast, then co-fermented in an open-top stainless steel tank up to 84°F. The whole berry fermentation with punchdowns for cap management brought out the wine’s complexity on the palate. After a gentle pressing in a stainless steel basket press in order to limit astringency, the wine aged for 18 months in 100% French oak barrels, 45% of which were new barrels.

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

Other Vintages
Montemaggiore introduced Syrafina in 2009.