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2013 Syrah
  (750 ml) - Sold Out!
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[above] The wine press' first squeeze of fermented red must. All of Navarro's wines are produced entirely from free-run juice and the first pressing; the later pressings are more astringent and are always sold off as bulk wine.
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.

Harvested: Sept. 11 to Oct. 9, 2013 Sugars at harvest: 26.3° Brix
Bottled: Aug. 19, 2014 Cases produced: 317
Alcohol: 13.9% Residual sugars: 6.2 g/L
pH: 3.78

Navarro Vineyards is at 5601 Hwy 128, Philo, CA 95466 · Tasting Room hours: 9 AM to 6 PM Summer (5 PM Winter)
Sales, Shipping & Customer Service: 8 AM to 6 PM Summer (5 PM Winter) @ 1-800-537-9463 or 707-895-3686 · Fax: 707-895-3647
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