2017 was a beautiful vintage for our estate Syrah vineyard. We saw excellent color and flavor development at lower sugar levels yielding a modest 13.8% alcohol in the final wine. Yields and quality were excellent. We have been steadily increasing the quantity of whole clusters used with this wine as we find that it can amplify mouthfeel and savory qualities in the finished wine. We also included a small amount of Viognier in some of the fermentations which can add additional complexity and accentuate the floral qualities that exist with our Syrah. The grapes were fermented 46% whole cluster and aged 11 months in neutral French Oak barrels before being bottled unfiltered and unfined.