192- 2005 Ortman Syrah Paso Robles

2005 Ortman Syrah - Paso Robles

Overview
Our 2005 Syrah hails exclusively from Brave Oak Vineyard in Paso Robles, where warm afternoons yield nightly to coastal breezes. This reciprocal climate offers excellent growing conditions for Syrah, which are accentuated by Brave Oak Vineyard's notable terroir and progressive viticulture. We have known Brave Oak winegrower Tony Domingos for many years, and he and his vineyard were at the top of our list when we added Syrah to our small family of wines.

Vineyard
Brave Oak Vineyard is located a few miles north of the Paso Robles airport, where the sloping terrain reaches an elevation of 800 feet. Winegrower Tony Domingos does an excellent job of limiting cluster size and ensuring balanced yields. Our grapes come from a small 3.3-acre block that is sloped toward the morning sun. This slope enhances drainage and limits exposure to potentially harsh afternoon sunlight. The soil is composed of shallow clay loam mixed with limestone. All of these factors converge to yield a Syrah with mature black fruit flavors, firm structure and silky tannins.

Winemaking
Heavy winter rains preceded a healthy growing season in 2005, with steady normal temperatures from spring through summer, and excellent weather during harvest. The must was cold soaked for four days prior to fermentation in small open-top fermenters. The cap was punched down twice daily. A full rack and return was employed both prior to and halfway through fermentation to ensure a full exchange between the juice and skins. The wine was aged in French oak barrels for 14 months, inclusive of 30 percent new oak for enhanced structure and complexity.

Tasting Notes
Our 2005 Syrah offers toasty aromas of blueberry, violets and raspberry jam. The palate is round a supple, with juicy flavors of black cherry, plum, smoked bacon and oak spice. The finish is full and velvety with lingering black fruit. The deliciously juicy flavors of the 2005 Syrah appeal to a wide variety of dishes, including bacon-cured skirt steak, grilled lamb chops, eggplant parmesan and gnocchi with fennel-sausage ragu.