Current Release is 2007:

The 2007 Larner Vineyard Syrah as always, is the only wine we make exclusively from new French ENTAV syrah clones. This means the wine has a more Rhone quality and a spice driven focus. It is elegant, dark, and fruitful. The grapes marry with the sand and limestone vineyard site giving this wine a character reminiscent of the great Northern Rhone syrahs. One of 12 barrels are whole cluster fermented. (288 cases produced - half of these are magnums for our Wine Club Members).

• Larner Syrah harvested October 30th (Clone 174 26.1 brix, 3.4 pH, Clone 383 24.1 brix, 3.3 pH)
• With the exception of a half ton of fruit that was left whole cluster and foot stomped, this fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for fermentation which followed a 48 hour cold soak.
• RC212, D254, and WS yeast used.
• Vineyard site is a steep south-facing slope of sand overlying limestone.
• Went through ML fermentation, completing in January.
• Wine was racked in July, and again before bottling.
• Unfined, but lightly filtered.
• Bottled in August 2008
• Produced in 750 ml and 1.5L bottles.

Retail Price $38.00

Purchase this wine now at our Online Store.

Futures Offering is 2008:

The 2008 Larner Vineyard Syrah – is made exclusively from new French ENTAV Syrah clones. It has flavors of spice and olives, yet it is elegant, dark, and fruitful. The grapes marry with the sand and limestone vineyard site giving this wine a character reminiscent of the great Northern Rhone Syrahs. 43% of this wine was whole cluster fermented. (299 cases produced)

• Larner Syrah harvested October 5th (Clone 174 25.4 brix, 3.35 pH)
• Larner Syrah harvested October 17th (Clone 383 25.6 brix 3.4 pH)
• Fourteen barrels were selected from a total lot of twenty nine to make this reserve wine. The remaining Fifteen were blended into the Santa Barbara County Syrah.
• Six barrels had wine that was fermented by foot stomping the whole clusters. (43%)
• Eight barrels had wine that was fermented with destemmed, whole berry fruit. (57%)
• Four new oak barrels were used; Two American, One French, and one Eastern European.
• The whole cluster and stemmed fruit was cold soaked for 48 hours before fermentation.
• RC212, and D254 yeast used.
• Vineyard site is a steep south-facing slope of sand overlying limestone.
• Went through ML fermentation, completing in January.
• Wine was racked in July, and again before bottling.
• Unfined and lightly filtered.
• Bottled in September 2009.
• Produced in 750 ml and 1.5L bottles.

Purchase this wine now at our Online Store.

Food Pairing:  This is a powerfully flavored wine which works well with similarly flavorful food.  Try dark sauces, even some with dark fruit.  Makes a great reduction sauce.  Try spiced or BBQ pork, lamb, or beef.  Seared, spiced Ahi is a favorite, as is smoked salmon.  Braised short ribs in Syrah reduction sauce!