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Varietal Compostion
100% Syrah
Vineyard Locations
Spofford Station Vineyards - Walla Walla –100%
Barrel Aging
19 Months in 60% French; 30% American; and 10%
Hungarian oak barrels. (30% new oak).
Production Statistics
Harvest Date—October 6-8, 2003
Bottling Date—May 20, 2005
Release Date—May 2006
Sugar at Harvest—24.1 Brix
Wine Alcohol—13.7%
Wine Acidity—0.65 g/100ml
Wine pH—3.65
Case Production—605
Vintage Conditions
The winter in 2002/2003 was unseasonably warm and dry in the Walla Walla & Columbia Valley, resulting in an early April bud break for most grapes. The warm spring encouraged growth and a nearly perfect berry set. Summer was very hot, resulting in a harvest of Syrah fruit that was high in sugar (25.1 Brix) with a slightly low acid level of 0.51g/100ml after fermentation. The incredible color and intensity of the fruit promises a future for this 2003 Syrah.
Vinification
The carefully selected Syrah grapes from Spofford Station Vineyards were hand picked and gently de-stemmed and crushed prior to fermentation. The Syrah grapes were fermented at an average must temperature of 90ƒF for 10 days. At dryness, the Syrah grape must was gently pressed into a settling tank where Malolatic bacteria was introduced. Malolatic fermentation was completed after the wine was placed in 3-5 year old 225 liter oak barrels. The Syrah wine received a total of four rackings and was not filtered prior to bottling.
Winemaker’s Tasting Notes
Fort Walla Walla Cellars 2003 Syrah is dark purple in color and is loaded with dark chocolate aromas! The wine contains rich earthy overtones of plum and blackberry fruit. One’s taste buds are challenged to detect other cleverly hidden complex undertones of this special Walla Walla Valley Syrah. Finally, the wines fabulous floral fruit flavor finish will fascinate fans forever. The Rhone Ranger will love this Syrah. Could go equally well with grilled meats or chocolate.