The Bridlewood Estate Syrah is designed to show what proper site selection, old world wine making techniques and new world vineyard management can do to distinguish our Estate’s terrior.
Tasting Notes:
Flavor Profile:
All estate wines are harvested under winemaker David Hopkins’ direction and de-stemmed without crushing berries into open top fermenters. The wine is gently pressed using a basket press. After settling for 72 hours, the wine is racked to a mixture of small French oak barrels where it is allowed to age for 24 months prior to bottling. 780 cases (9L)
Tight upon uncorking, the Estate Syrah slowly emerges with hints of vanilla and coco powder framed by spicy oak that gives way to deep dark floral accents. Once decanted or permitted time to breathe, the Estate Syrah develops dark cassis and licorice notes with hints of mocha. A beautiful wine, which perfectly balances fruit, spice, and oak.
As with the aromas, the flavors of this wine remain hidden until developed through exposure to air. Starting with dark fruit flavors of Cassis and dried black fruit, a mocha and dark chocolate layer emerges and melds with these fruit flavors providing deep, mouth filling flavors. Full of soft, chewy tannins, the fruit characters are enhanced by a moderate licorice and herbal spice which carry through the long mid-palette to a lingering finish.
Harvest Notes:
The 2003 season began with extreme growing conditions. The spring weather fluctuated from very wet and cool to unexpected heat resulting in the vintage producing lower yields than the previous year. April experienced record rainfall, followed by a long, cool summer. Unpredictable heat spikes during August and September moved harvest forward and produced fruit with intense aromas and flavors that are elegantly balanced.
