After a decade of creating noteworthy Syrah from the Yorkville Highlands, the inaugural High Ground Reserve Syrah was released with the 2009 vintage. During our time in Yorkville we have worked with several different Syrah clones with blocks that experience different aspects, slopes, and altitude. For this wine we have chosen barrels of the French persuasion and relied heavily on higher elevation blocks that result in more bold and flavorful wines. Those familiar to our Syrah will find familiar aromas such as dried rose petal, blueberries, plum and high toned red fruits mingling with intense characters such as toasted cedar, nutmeg, and fig tart with a hint of amber honey.

Harvest Notes

Back to back, 2012 and 2013 are two of the best vintages that we have experienced since the mid-nineties. Talking to neighbors and folks in other appellations, there was a lively debate as to which was a better year. In the end, we agreed both were superb. In 2013, easy weather in the spring led to good set, although with slightly less crop than the previous vintage in Yorkville. The summer temperatures were about average, with no major heat spikes during the year. The grapes filed into the winery in orderly fashion as fall brought about a typical cooling change. The fruit composition seemed remarkably similar to the previous year, with the only obvious difference being a richer palate in the 2013, most likely owing to a lower crop level.

Tasting Notes

The 2013 High Ground is the most opulent Syrah that we have produced. A warm year with increasingly mature vineyards induced overtly intense fruit which springs forward as soon as the cork is pulled. Ripe cherry, vanilla, currants and cracked pepper are obvious on the nose with hints of blueberry and spring violets. Two years in new oak has softened the palate and added notes of caramel and cedar. The 2013 High Ground is a ripe robust wine and would pair well with roast duck, octopus, or your favorite savory dish.

Winemaking Notes

The fruit cold-soaked for 24-hours and was inoculated with yeast the next morning. Pumping over the Syrah was adjusted in duration and frequency, depending on taste and yeast activity (one to three times per day). The ferments were pressed off between one and four brix and then returned to tank. Once fermented dry, the wine was racked off lees and inoculated for malolactic fermentation. MLF was done in barrel, and upon completion, racked into barrel for 26 months. Though the wine was filtered, owing to its time in barrel, fining was not necessary.