Opened up a 2012 Sugarloaf (non-wc) last week, so good. I’m not a huge Syrah guy but dang, Mike’s are awesome and they seem to get better with every vintage. Definitely in for some of the 2014s, very excited to try the new vineyards.
Joined the mailing list last year and have only had the cabs, but they were stunning: amazing color, great concentration, and wonderfully complex flavors.
I was so taken aback that I got to wondering about their vineyard and cellar practices. I couldn’t find much on their site. Are fermentations uninoculated? Are the fields dry farmed, organic, and/or biodynamic? Are there any additives in the wine, outside the usual suspects (e.g. sulphur, water, fining agents). I don’t want to start a debate about the merits of any of these approaches, I was just curious as an additional data point.