Before harvest 2013 we decided that we would experiment with the way we ferment Syrah; our goal was to emphasize the fruit and tame the tannins so that the wine would be more accessible in its youth. Experience has taught us that the tannin structure is softest when we gently shove, by hand, the grape skins back into the fermenting must several times a day. The twist in 2013 was that in half the bins, we only destemmed 80% of the fruit; the balance was whole clusters of Syrah that we added to the bottom of the bins before we added the destemmed fruit. Syrah's tannins can be drying and partial whole cluster fermentation is a method to restrain phenolic extraction. After the two lots aged ten months in seasoned French oak barrels, staff tastings were conducted to select the final cuvée; dark cherries, blackberries, forest floor and chocolate linger. Yum! Gold Medal winner. Best of Class.