Andrew Wenzl and founding winemaker Earl Jones made the call to pick on Oct. 19, and the Syrah was co-fermented with 1% Viognier and includes 4% Tempranillo. The barrel program of all French oak leads, but just a tenth of those are new. It makes for aromas of Marionberry jam, cherry syrup and dark chocolate with accents of bacon, black pepper and cinnamon dust. The bold entry is laden with purple and dark fruit carries length with a nice bit of tannin in the background — perhaps in part because of that inclusion of Temp.
Production: 310 cases