2022 Steinbeck Syrah

The fruit was hand-picked in the early morning and then immediately transferred to the winery where it was carefully sorted and destemmed. A small amount of the fruit was left whole cluster and pumped into a tank for a three-day cold soak to extract color and aromatics. After a few days of natural ferment, it was inoculated with (Eberle's secret). The must was co-fermented with 3% Viognier, adding to the floral aromas and increasing the violet intensity. During the hottest part of the ferment, we performed pump-overs twice a day and then used pulsed air to turn over the cap and mix the must. It was pressed off after two weeks and then settled in the tank. The solids were racked the wine was transferred to French, Hungarian, and American oak barrels for 15 months, filtered, then bottled.15% French oak, 10% American oak and 10% Hungarian oak.