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2015 Wrath Syrah, San Saba Vineyard Image
Wine Specs
Vintage
2015
Varietal
Syrah
Appellation
Monterey
Aging
French oak, 37% new
Residual Sugar
Dry
Alcohol %
14.7
Wine Enthusiast
93
Stephen Tanzer's
92

2015 Wrath Syrah, San Saba Vineyard

SOLD OUT AT THE WINERY

Big, rich flavors of black peppercorn, leather, blackberries and mineral are wrapped in velvety balanced tannins.

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$39.00
 

While the impenetrable color would suggest a wine of epic power, this Syrah is surprisingly elegant and graceful. The aromatics include blackberry, leather, graphite and peppercorns. The palate is rich, concentrated and structured thanks to the firm natural acidity and seamless tannins. As with its predecessors, the 2015 San Saba Syrah is a reflection of the minerally soils, strong afternoon winds and cool ambient temperatures of our estate vineyard.

​Certified Sustainable

 

Wine Profile
Ratings
90pts -Wine Advocate; 93pts/Editor's Choice -Wine Enthusiast; 91pts -Wine Spectator; 92pts - Vinous/Tanzer
Vineyard Notes
Our Estate San Saba Vineyard is set in a sheltered nook just below the Santa Lucia Highlands AVA. The estate consists of 72 acres of which 67.75 are planted to Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Falanghina. This is a cool site with little rainfall and one of the longest growing seasons in the world. Our soils, Arroyo Gravelly Loam and Hanford Gravely Sandy Loam, provide a low-vigor, well-draining, disease- and pest-free medium for our vines. They also impart a subtle mineral quality to our wines. To preserve our local ecosystem, we have worked with viticultural consultant Steve McIntyre to develop a sustainable farming program, certified by CCVT, tailored to our estate. In addition to protecting the local environment, we believe it allows us to produce wines that are more authentic and specific to our terroir.
Production Notes
Both our Single Vineyard Syrahs use the same production protocols so that the individual personality of each vineyard is front and center. Grapes are hand harvested and hand sorted. Then they are fermented to dryness in small one ton bins, all the lots separated by varietal and other specifics. After fermentation, they racked and rested, in barrel, for 10 months and bottled on site. The bottled wine is laid down for at least a year ... in this case, over 18 months until flavors begin to open and show their character. Once that happens, the vintage is ready for release.
Production
235 cases