All Estate wines are harvested under winemaker David Hopkins' direction. The grape clusters were de-stemmed and then cold soaked for 72 hours before being sent to open top fermentors. Fermentation took place for 2-3 weeks with temperatures not exceeding 75°F. The wine was gently pressed using a basket press set to 0.8 bars pressure. After settling for 72 hours, the wine was racked to a mixture of small French oak barrels that were selected to showcase the wine's natural flavors and exhibit the vineyard's terroir. After 22 months of oak aging, the wine was fined and then racked with the final cuvee blended 24 months after harvest.

The 2005 wine grape harvest experienced early bud break in February, rainfall in the spring and early summer, and a lengthy harvest which continued well into November. The growing season exhibited mild and dry weather conditions after heavy winter rains. Coupled with the fact that there was little wind and frost, the conditions were ideal during budbreak and flowering, which led to a large crop set. There was lack of extreme temperature variations throughout the summer months which caused worry as the grapes were behind on ripening. However, the longer hang time throughout harvest (September - November) softened the tannins and the cooler weather helped to preserve favorable acidity levels.

The 2005 Estate Syrah has elegant aromas of vanilla and coco powder framed by spicy oak that develop into floral accents, dark cassis, licorice, and mocha. Flavors of intense dried black fruit, herbal spice, cassis, and dark chocolate meld with soft, chewy tannins, which carry through the long mid-palette to a lingering finish.