Bedrock Spring Release?

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S. Williams
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Bedrock Spring Release?

#1 Post by S. Williams » February 10th, 2016, 8:46 am

Any news on Bedrock's spring release? I think I've usually got a "save the date" notice by now, and it's usually in February, correct? Just curious, as I was placing other orders today (Herman Story) and realized I hadn't heard anything about Bedrock yet. Wanting to make sure I wasn't missing something.
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#2 Post by Michael Martin » February 10th, 2016, 8:50 am

I just looked back at the last four Spring releases that I have emails from and they were dated
2/17
2/18
3/6
3/8

So sometime in the next month.

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#3 Post by JYoung » February 10th, 2016, 3:01 pm

Just got the save the date... Feb. 23!
jason

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#4 Post by S. Williams » February 10th, 2016, 3:02 pm

JYoung wrote:Just got the save the date... Feb. 23!
Me too, it's like Morgan is inside my head. neener
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#5 Post by Peter Shurman » February 10th, 2016, 3:42 pm

2/23 sounds more like a winter release to this northeast coast wino ... [cheers.gif]
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#6 Post by Michael Martin » February 10th, 2016, 4:14 pm

He must have read this thread.

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mpst0ck13y
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#7 Post by mpst0ck13y » February 10th, 2016, 7:05 pm

So now we need some notes, right Morgan?
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#8 Post by PaulMills » February 10th, 2016, 7:36 pm

I will be in deep for the Rose, not sure about the rest. I am trying to downsize the cellar but I need the pink for the summer.

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#9 Post by alexnicholas » February 11th, 2016, 6:41 am

Curious - What are the few other jewels in between?
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#10 Post by Michael Martin » February 11th, 2016, 9:12 am

alexnicholas wrote:Curious - What are the few other jewels in between?
I am guessing a cab maybe, but Morgan has been known to spring something out of left field now and then.

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#11 Post by P. D e r d e y n » February 11th, 2016, 10:23 am

Anyone know anything about the Alder Springs?
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#12 Post by Michael Martin » February 11th, 2016, 10:30 am

I bought some of the '12, but haven't tried it yet. Here are his notes from that release.

2012 Alder Springs Syrah, Mendocino: Much has been said about this remarkable site in the far northern reaches of Mendocino County. Located one ridge in from the Pacific Ocean the vineyard is planted on steep slopes of decomposed sandstone. It is a remarkable terroir farmed by the lovingly maniacal Stu Bewley. Though we started working with the vineyard in 2011, the fruit that year came in on November 1st and finished at under 11% alcohol due to the incredibly cool year (and an indicator of the sites extremity). The 2012 is one of my favorite, and certainly on of the most age-worthy, Syrahs we have made. Vinified with 80% whole-cluster and 3% cofermented Viognier. $39

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#13 Post by P. D e r d e y n » February 11th, 2016, 10:38 am

Thanks Michael. So Syrah then, don't remember that one from the last time it was released. I've had Alder Springs pinot from Rhys (Alesia) and Chardonnay from D&R so will be curious to try some of the Syrah. I'm sure Morgan will stop by and give us some info on what else he is thinking of putting in this offer.
Patrick

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#14 Post by Drew Goin » February 12th, 2016, 10:25 pm

Is it time for someone to click his/her heels together, or do a "Twain" Dance? :P

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#15 Post by david dickerson » February 13th, 2016, 3:55 am

Morgan, any MAGS flirtysmile this time

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P. D e r d e y n
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#16 Post by P. D e r d e y n » February 13th, 2016, 8:44 pm

I saw on Instagram that they were waxing mags of Lulu so there will be at least that if not others.
Patrick

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#17 Post by mpst0ck13y » February 17th, 2016, 3:54 pm

Betelgeuse...Betelgeuse...Betelgeuse...
M @ r k

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#18 Post by Alan Eden » February 17th, 2016, 5:40 pm

C,mon Morgan

Wheres the notes please
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#19 Post by Kyle Schlachter » February 17th, 2016, 5:42 pm

I prefer Beetlejuice, Beetlejuice, Beetlejuice (or does that just make 2004 Burgundy appear?)
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#20 Post by Morgan Twain-Peterson » February 17th, 2016, 6:12 pm

Unfortunately I do not have all the notes written yet but I can tell you that the release will have the following wines. I am pretty pumped on the release as it has a nice diversity of wines ranging from eminently slurpable to ones that will reward some aging.

2015 Ode to Lulu Rose, normal size and magnum
2015 Abrente Albarino
2015 Sonoma Valley Sauvignon Blanc
2015 Staves of Waidhofen Sauvignon Blanc, a small cuvee composed entirely of wine aged in barrels from the pretty amazing Stockinger cooperage in Waidhofen, Austria
2014 Nervo Ranch Heritage Wine
2014 Papera Ranch Heritage Wine
2014 Limerick Lane Zinfandel
2014 Weill a Way Mixed Blacks
2013 Alder Springs Syrah
2013 Bedrock Ancient Vine Syrah mags (only 35 cases made so wish-list only)

I will post notes when I finish writing them, sorry to be a bit slower than normal on this!

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#21 Post by R Roberts » February 17th, 2016, 6:54 pm

Morgan,

any chance you'll release some older wines from the library, like your pops?
R.ama

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#22 Post by CraigE. » February 17th, 2016, 7:14 pm

I finally signed up for the mailing list in December (shortly after stumbling upon this site)... How long do you guys think it will be until I can actually order some Bedrock wines?
Craig E t t e l m a n

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#23 Post by ky1em!ttskus » February 17th, 2016, 8:23 pm

You should be able to order some this round, Craig, Just not the low production stuff. The second wave is a couple weeks later. If you purchase, you are then added to the first. At least that's how it's been in the past.

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#24 Post by Drew Goin » February 17th, 2016, 8:51 pm

I'll bet the Limerick Lane wine will also be hard to get.

Nervo or Papera Ranch tasting notes anyone? I have not had either, and am looking forward to getting some.

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#25 Post by CraigE. » February 17th, 2016, 8:52 pm

Thanks for the info... Looking forward to putting in an order!
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#26 Post by ncostanzo1 » February 17th, 2016, 9:56 pm

Drew Goin wrote:I'll bet the Limerick Lane wine will also be hard to get.

Nervo or Papera Ranch tasting notes anyone? I have not had either, and am looking forward to getting some.
Would love to get my hands on the Limerack Lane, but see some other gems for sure.
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#27 Post by Dennis Ruhl » February 17th, 2016, 9:58 pm

Sounds great as usual.

Very interested to get the scoop on the Ancient Vine Syrah.

-Dennis

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#28 Post by Carter Y. » February 17th, 2016, 10:18 pm

Decisions decisions...
Y = Yeh

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#29 Post by JYoung » February 17th, 2016, 10:52 pm

Dennis Ruhl wrote:Sounds great as usual.

Very interested to get the scoop on the Ancient Vine Syrah.

-Dennis
+1
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#30 Post by Michael Martin » February 18th, 2016, 4:13 am

There was a mag only ancient vine Syrah one other time in 2009. I remember it was also super limited, wish list only. A bottle recently sold on Winebid. There is a tasting note on CT.

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#31 Post by Dennis Ruhl » February 18th, 2016, 4:39 am

Michael Martin wrote:There was a mag only ancient vine Syrah one other time in 2009. I remember it was also super limited, wish list only. A bottle recently sold on Winebid. There is a tasting note on CT.
Very cool - didn't realize that! CT note definitely added to interest.

Thanks for mentioning!

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#32 Post by Morgan Twain-Peterson » February 18th, 2016, 8:40 am

Dennis Ruhl wrote:Sounds great as usual.

Very interested to get the scoop on the Ancient Vine Syrah.

-Dennis
The ancient vine Syrah comes from vines scattered throughout Bedrock Vineyards old vines. Syrah has a tendency to not set particularly well on these vines so it is only every few years that there is enough to be able to make a barrel or two- happily 2013 was one of those years! Along with the scattered Syrah at Gibson Ranch (which is a field blend of Syrah, Grenache, Trousseau Noir, Petite Sirah, Peloursin and others) this is the oldest vine bottling of Syrah I know of in the U.S..

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#33 Post by mpst0ck13y » February 18th, 2016, 9:51 am

Cheers! Can't wait.
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#34 Post by Seo S a l i m i » February 18th, 2016, 10:41 am

Hoping to get my hands on one of those maggies. Morgan's syrahs are what made me start drinking less Cali cab and more syrah and rhone varietals. His 2009 Sonoma Coast syrah was a revelation to me (not to mention it was a mere $20!!). Man, I wish I had more. Hats off to him and Chris.

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#35 Post by Drew Goin » February 18th, 2016, 12:08 pm

Which reds are safe to drink on the younger side?

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#36 Post by Seo S a l i m i » February 18th, 2016, 12:53 pm

Drew Goin wrote:Which reds are safe to drink on the younger side?
Other than the cab, I've found all the wines accessible when young. I only buy the syrah/blends, so I cant speak to the zin based wines. I usually give them a splash decant and they are good to go after 30-60 minutes. Of course, these would all benefit from some age, but still are very enjoyable when young. I've never had the will power to cellar any of my bedrocks for more than 2-3 years (CT says my oldest is 2011) so I am likely missing out on some of the development.

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#37 Post by Drew Goin » February 18th, 2016, 1:03 pm

Thanks, Seo! I personally like the Zins/field blends, but your input is helpful.

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#38 Post by Paul Miller » February 18th, 2016, 1:17 pm

I find the Heritage wines are aided by some age.

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#39 Post by AlexS » February 18th, 2016, 1:27 pm

I find all the wines are aided by some age, even the rosé.
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#40 Post by Michael Martin » February 18th, 2016, 1:27 pm

Paul Miller wrote:I find the Heritage wines are aided by some age.
I agree. I had a '13 Papera the other night and it was awesome, but in another year or three it will be even more awesome.
I think all the Zins need a year or two at least and the field blends with the exception of maybe the Dolinsek need a year or three as well.
I had a '10 Pagani a little while ago and it was spot on.

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#41 Post by P. D e r d e y n » February 18th, 2016, 2:09 pm

3+ years really help the blends, but it's hard to generalize when each one has such a different composition. I've opened one each of my '13 Nervo and Papera and they are very much in contrast with each other at this point. I found the Papera to be extremely primary and it failed to open up much over several hours (needs tons of time) and the Nervo to be much more ready to go on release, the quick note I wrote for it said "smoky, dark, and delicious, keep ordering this!"
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#42 Post by Michael Martin » February 18th, 2016, 2:14 pm

P. D e r d e y n wrote:3+ years really help the blends, but it's hard to generalize when each one has such a different composition. I've opened one each of my '13 Nervo and Papera and they are very much in contrast with each other at this point. I found the Papera to be extremely primary and it failed to open up much over several hours (needs tons of time) and the Nervo to be much more ready to go on release, the quick note I wrote for it said "smoky, dark, and delicious, keep ordering this!"
LOL, I thought the '13 Nervo wasn't close and the '13 Papera was more drinkable. Funny how those things happen.

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#43 Post by AlexS » February 18th, 2016, 2:55 pm

Speaking in very general terms, I like tasting the zins and field blends about 3-6 months after release, they can be quite showy and in some cases absolutely exceptional. After that they start closing down, hard in most cases (although the Syrahs almost always come off as closed to my tastes).

Recently, I opened a 2012 Kirschenmann and it was quite surly, same with the 2013 Old Vine Zin that was my red wine QPR of the year in 2014. Both of these wines were wide open near release. I have high hopes they'll emerge from their respective shells in beautiful fashion one day.
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#44 Post by P. D e r d e y n » February 18th, 2016, 3:31 pm

Michael, it could very well be a product of when we tried them. Looks like I Pobega'd the Nervo and had the Papera more recently. I also compared the Papera with the Carlisle version which was much more open on that night. Moral of the story is that they could all use a lot more time before we start messing with them.
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#45 Post by Michael Martin » February 18th, 2016, 4:06 pm

P. D e r d e y n wrote:Michael, it could very well be a product of when we tried them. Looks like I Pobega'd the Nervo and had the Papera more recently. I also compared the Papera with the Carlisle version which was much more open on that night. Moral of the story is that they could all use a lot more time before we start messing with them.
[cheers.gif]

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#46 Post by Michael Martin » February 18th, 2016, 4:11 pm

Doing some "research" for the upcoming release.
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#47 Post by Drew Goin » February 18th, 2016, 5:29 pm

Limerick Lane!! Hope it shows well

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#48 Post by Michael Martin » February 18th, 2016, 5:49 pm

Drew Goin wrote:Limerick Lane!! Hope it shows well
I am diggin it. This will be a buy.

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#49 Post by Dennis Ruhl » February 18th, 2016, 9:20 pm

Morgan Twain-Peterson wrote:
Dennis Ruhl wrote:Sounds great as usual.

Very interested to get the scoop on the Ancient Vine Syrah.

-Dennis
The ancient vine Syrah comes from vines scattered throughout Bedrock Vineyards old vines. Syrah has a tendency to not set particularly well on these vines so it is only every few years that there is enough to be able to make a barrel or two- happily 2013 was one of those years! Along with the scattered Syrah at Gibson Ranch (which is a field blend of Syrah, Grenache, Trousseau Noir, Petite Sirah, Peloursin and others) this is the oldest vine bottling of Syrah I know of in the U.S..
Thanks! Wishlisting that one will be a no-brainer for me!

-Dennis

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#50 Post by Morgan Twain-Peterson » February 19th, 2016, 6:48 pm

As promised, here are the wines notes with the usual caveat that there might be some typos and editing issues. However, should give y'all the general idea.

You know that old trees just grow stronger, and old rivers grow wilder every day. –John Prine


2015 Ode to Lulu Rosé: Our eighth incarnation of Lulu. It started as pure Mataro/Mourvedre and over time has included more Grenache and Carignan over the years based on the best available fruit. In 2015 we are returning to Mataro as the core component of the blend, thanks to the return of Pagani Ranch fruit (which was terribly frosted in 2014) and the inclusion of the 100+ year old, own-rooted fruit at Live Oak Vineyard in Contra Costa County. At just over 60% of the blend,the Mataro plays up some of the savory, feral fruit character of the wine, while the Gibson Ranch Grenache and Cemetery Carignan offer gorgeous aromatics of wild strawberry, gnawed watermelon rind, and perhaps even a trace of Mendocino’s number one cash crop. We are delighted with this wine, hopefully a wine that will lift everyone's spirits and senses.

2015 Sonoma Valley Sauvignon Blanc: The real name of this wine should be “that time Chuy Ordaz saved our tuchases.” As most people know, 2015 was a light harvest for many varieties and Sauvignon Blanc, at least at Judge Vineyard, was not spared the fruit razor of the Big Mama in the Sky. This meant we faced the rather troublesome reality of having to choose between releasing a Sauvignon Blanc at the expense of having none to blend with Semillon for Cuvee Karatas, or vice versa. Not happy with that reality, I started digging into the rolodex but came up with nada, bubkus, nothing. About to give up, I finally got ahold of a weary Chuy Ordaz. As a quick aside (and I wish these releases had footnotes sometimes), for those who don’t know Chuy, he one of those guys that by sheer dint of work ethic, graciousness and smarts has worked his way from being a field hand to the vineyard manager for Kenwood Winery under the Lee brothers to running his successful Palo Alto Vineyard Management. His watchful eyes oversee the farming at Montecillo, Vendemmia, Fredericks, Jack London Vineyard and many more. He is a badass. Chris and I met Chuy on a hot Sunday afternoon and he brought us to two lovely sites. Frye Road, which makes the generous core of this wine is planted on gravel and clay soils in the heart of Kenwood. Ubaldi, whose graceful product accounts for perfume and grace in this wine, is something special, about as good an SB site as I have ever seen. Where Lawndale Road takes a hard S before steeply gaining elevation into the nooks of Sonoma Mountain, Ubaldi stretches across a rare piece of Goldridge Loam soil that is strewn with rocks like a vinous baseboard at the southern perimeter of the Valley. Owner Bob Ubaldi has the turtle-leather hands, steady eyes and quiet smile befitting a man who has worked construction and fought fires for most of his life. Happily, Bob was willing to find some fruit for us and in two hours with Chuy we went from well, screwed, to flush. Ubaldi ended up being some of the best Sauvignon Blanc we have ever brought into the winery, is the backbone for this wine, and will become a permanent addition to this wine.




2015 “Staves of Waidhofen” Sauvignon Blanc: Yeah, quite the name huh? I wanted to call it “Stockie” but Chris protested the name due to years of painful childhood clothes shopping experiences. I mean, I would not mind if we called the wine “Precocious” or “Pretenaturally Talented” despite MY childhood memories, but whatever. The real story behind the wine goes back to our trips to France and Italy. There, in the cellars of Conterno, Tempier, Canarelli, Graillot and many more we tasted wines from vessels made by an Austrian cooper called Stockinger. The wines were invariably our favorite in every cellar, showing the textural kiss that we love from oak treatment with little, if any, of the overt aromatic hit of the oak. After three years of being told that Stockinger would not export to the United States, we began to scheme. First, one of our friends in France or Italy would order the barrels and foudres and then we would arrange shipment to the New World. Thankfully, , another good friend, one lesser known sommelier cum winemaker named Rajat Parr, somehow talked the Stockinger family into exporting a small number of barrels into the US of A. Needless to say, our barrel budget for the year got blown up and we could not be happier about it. The only new oak on this wine comes from barrels fabricated in Waidhofen (for John Irving fans one of the settings for Hotel New Hampshire) by the masters at Stockinger. We hope you enjoy it as much as we do.

2015 Abrente Albarino: The 2014 version of this wine is on the richer side of the spectrum by our Abrente Albarino standards. The alcohol is essentially the same as previous releases but there is a greater fruit richness of fruit to be found here. In most years I think of the Abrente as the perfect oyster and light seafood wine while this one will extend to richer seafood concoctions (roast monkfish with black truffles anyone? (the dangers of writing with an appetite)), chicken dishes and any vegetarian fare. The grapes were sourced from two vineyards in the Carneros—one planted on clay, the other on limestone—and was fermented in stainless steel tank. This one will be great for summer nights on the porch.

2014 Papera Ranch Heritage Wine: One of my absolute favorite wines from 2014, Papera Ranch Heritage combines the richness of Russian River Valley with the electric brightness and spice brought by the Carignan and other interplanted varieties. As planted, the vineyard is just about evenly split between Zinfandel and Carignan along with 10% or so of Valdigue, Petite Sirah, Syrah, and others. However, in order to pick everything together the Carignan is thinned to one-cluster per shoot to bring it into the ripening window with the Zinfandel which means the resulting wine is probably only about 30% Carignan or so. This is one of the most consistent vineyards we work with and always ranks towards the top in terms of my personal preference. (Not that we have favorites! ☺)


2014 Nervo Ranch Heritage Wine: Nervo Ranch is located just south of the town of Geyserville on incredibly steep slopes of decomposed shale (technically Josephine Loam). The oldest vines on the ranch, which comprise this bottling, were planted in 1896. The vineyard is a true field blend with two blocks dominated by Zinfandel and another dominated by Negrette, which was once known as Pinot St. George in California. The wine also includes a bevy of other varieties such as Abouriou, Alicante Bouschet, Carignan, Cinsault, Petite Sirah, Valdigue, Trousseau Noir, Trousseau Gris, Cardinal, Burger, Colombard, and Sauvignon Blanc. This is dark, peppery, brooding stuff—perhaps the most “claret” like of our Heritage bottlings and deserves good decanting if opening on the earlier side.

2014 Limerick Lane Zinfandel: Our small block, planted in 1910, at this incredible site produced a wine in 2014 with great elegance, breed and line. Almost always one of the most fragrant Zinfandel sites we work with, this wine possesses aromatics akin to some of the best wines of Abbatucci in Corsica (an esoteric reference but if you know the wines you know what I am talking about). Red fruits, myrh and California garrigue dominate on the distinctive nose. This wine really shines with a few hours in the decanter. One of my favorites of the year, this will appeal to those who prefer finesse over massiveness.

2014 Weill Mixed Blacks: In 2014 we took over the farming at Weill Vineyard which allowed us to dig a bit more deeply into the viticulture of the site. Tightly spaced on a steep site in Southern Sonoma Valley we did a multiple thinning passes to ensure that fruit ripened more uniformly and also restricted water use a bit more. The result is a wine that possesses the dark color and richness typical of this recreated field blend but also feels a bit more complete than the 2013 and 2012 iterations.

2013 Alder Springs Syrah: Alder Springs Vineyard is a modern miracle of vineyard farming and a testament to the passion and genius of its owner, Stu Bewley. The vineyard possesses a mind-numbing combination of varieties, clones and rootstocks all planted in blocks that climb the sandstone slopes like an undulating step ladder. Our Syrah comes from a combination of Manzanita, Emerald Pool and Spirit Rock. The three sites and multiple clones and rootstock combinations are picked and co-fermented together along with a dollop of Viognier. In 2013 we chose to include 50% whole-clusters in the fermentation for added spice and aromatic levity. This is, if I say so myself, gorgeous Syrah—spicy, animal, peppery with the trademark kiss of spearmint of Alder Springs. This will last a long long time and deserves some time in the cellar.

2013 Bedrock Vineyard ‘Ancient Vine’ Syrah: The ancient-vine Syrah comes from vines scattered throughout Bedrock Vineyard’s old vines. Syrah has a tendency to not set particularly well on these vines so it is only every few years that there is enough to be able to make a barrel or two—happily 2013 was one of those years! Along with the scattered Syrah at Gibson Ranch (which is a field blend of Syrah, Grenache, Trousseau Noir, Petite Sirah, Peloursin and others), this is the oldest vine bottling of Syrah I know of in the U.S. Offered in magnum only as we hope people will give this wine some time in their cellar for a few years—it it is dark delicious stuff.
Last edited by Morgan Twain-Peterson on February 19th, 2016, 11:07 pm, edited 1 time in total.

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