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Santa Cruz Mountains
Neutral French oak puncheons
Tastings Notes by consulting Master Sommelier Ian Cauble: The 2013 Nelson Syrah has a translucent light purple core with dark pink hues on the rim. The nose has aromatics driven by wild raspberries, huckleberry ice cream, cherry blossoms, damp violets with just a hint of white pepper, olive and faint oak spices. The palate is soft and creamy with balanced flavors of spicy black and blue fruit flavors including blueberry, black raspberries, wild flowers, white pepper and damp earth. I anticipate this wine will exhibit more savory aromas at it ages. This wine has lot of ageing potential, most likely peaking at its 7th to 10th birthday, although it has the ability to easily age 15 years or more due to the wines freshness and balance. A brief decant is advised, about 30-45 minutes is ideal. A classic pairing for Syrah would be Lamb, but one of my favorite pairings of all is “Cassoulet,” a classic dish from southern France involving various slow cooked meats, sausage, onions, tomato paste and white beans baked in the oven. Find a classic recipe online and follow it, then open this wine for a serious pairing you will never forget. Trust me. (Drink 2017-2027 - 60 to 65F - Burgundy or Bordeaux Stems)
Nelson Family Vineyard sits at 1,639 to 1,757 feet elevation in only a couple feet of topsoil, with ancient marine uplift soils supplying the base rock beneath the vines. The property was purchased by Gerald Nelson in 1967 and used it as a Christmas tree farm for 30 years. In 1999 the Nelson family converted the tree farm to a vineyard planted with Pinot Noir, Syrah, and Chardonnay. Most of the vineyard blocks are located on south to southwest facing slopes on the coastal side of the Santa Cruz Mountains. The vineyard receives abundant sunshine while cool coastal breezes moderate the climate, producing high-quality wines true to their unique Santa Cruz Mountain terroir.
Vintage 2013 was another great season for the Santa Cruz Mountains. Vinification was all native fermentation in 1.5 ton fermenters. We experimented with this wine by aging it a little differently than we usually do with our Syrahs and were very pleased with the results. This wine spent 31 months in neutral French Oak puncheons (double barrels). Two puncheons were produced