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I keep wanting to do one of their tastings, but we don't plan our Paso trips that far in advance@Piobaire
Somm's Kitchen, already almost sold out. Ian's spelling is almost as bad as his palate is good!
We pick Syrah early while still “crunchy”, with high acidity and low potential alcohol. Then, we utilize whole grape, uncrushed carbonic fermentation so as not to extract coarse, under-ripe tannin – leaving the wine feathery and chillable. To ensure a pure, luscious fruit profile we use the age-old Cote Rotie “Roasted Slope” method of co-fermenting a small percentage of viognier that heaps on pretty floral aromatics to the darker, brooding Syrah profile.