2018 Yellow Bird Vineyard Syrah
92% Syrah co-fermented with 8% Viognier
Aromas of spring flowers, orange peel, and menthol. A core of crushed granite and iron with lots of briary herbs, roasted meats, black and blue fruits. Soft dusty tannins coupled with a juicy expressive finish.
Aromas of spring flowers, orange peel, and menthol. A core of crushed granite and iron with lots of briary herbs, roasted meats, black and blue fruits. Soft dusty tannins coupled with a juicy expressive finish.
If you have the patience, hold for at least 2 years from release. Decant prior to enjoying.
Priced responsibly, we hope you’ll agree this wine drinks well above its price point.
Yellow Bird Vineyard, which is a high elevation vineyard that utilizes dry farming and sustainable farming practices produces fruit with extremely low yields (2.5 tons per acre), tiny berries, and sparse clusters. This, plus warm days and cool nights helps create a Syrah with generous natural tannins and acidity resulting in a well-balanced wine that is complex, concentrated, and full-bodied.
The fruit was harvested and sorted by hand in mid September with about 50% of the fruit left as whole cluster. Feral primary and secondary fermentations were employed with only yeast hulls and oxygen used to aid fermentations. A 3-day cold soak was used as was extended maceration with the wine staying on skins for approximately 24 days. In 2018, we used extended barrel aging of 20 months in all French oak, approximately 15% of which was new. Bottled unfined and unfiltered.
| Download Wine Notes |
| Varietal Composition | 93% Syrah co-fermented with 7% Viognier |
| Appellation | Walla Walla Valley |
| Vineyard | Yellow Bird Vineyard |
| Acid | 5.4g/L |
| Alcohol | 13.90% |
| Volume | 750 ml |
High atop the foothills of the Blue Mountains sits Yellow Bird Vineyard. Owned by the Chan family and farmed by the venerable Kenny Hart, the vineyard is dry farmed and uses sustainable farming practices. Deep Loess soil with excellent drainage. The blocks we use sit at 1,400 feet in elevation. The high elevation and naturally struggling vines produce fruit with great depth and concentration. Both the clones have tiny berries and sparse clusters - ugly by a commercial producers standpoint but beautiful from ours. These tiny berries create wine with firm natural tannins and black-opaque color.
