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2014 Westwood Reserve Syrah, Annadel Gap, Sonoma Valley

In Stock

The 2014 Westwood Estate Reserve Syrah is medium to medium-dark ruby; attractive, forward, spicy, dark cherry and blueberry fruit aroma with spicy notes and hints of vanilla and dried herbs; full body; nicely balanced, red and dark berry fruit flavors with oaky undertones, and showing some plummy richness in the mouthfeel; full tannin; and long lingering finish.

91 Points - The WIne Advocate

Medium garnet-purple colored, the 2014 Syrah Reserve Annadel Gap Vineyard offers black cherries, tar, aniseed and fragrant earth notes on the nose while the medium-bodied palate is rich and spicy with approachable, rounded tannins and a lively lift to the finish.

91 pts-California Grapevine

Medium to medium-dark ruby; attractive, forward, spicy, dark cherry and blueberry fruit aroma with spicy notes and hints of vanilla and dried herbs; full body; nicely balanced, red and dark berry fruit flavors with oaky undertones, and showing some plummy richness in the mouthfeel; full tannin; lingering aftertaste. Appealing to taste now, though best to age for another three to five years.

Wine Specs

Vintage

2014

Varietal

Syrah

Appellation

Sonoma Valley

Harvest Date

September 14-16, 2014

Sugar

27 Brix at Harvest

Acid

TA: 5.6g/L

pH: 3.6

Fermentation

Berries were kept whole and included 20% whole clusters; must was allowed 5-6 days cold soak with gentle punch downs 1-3 times daily; 12 days on skins before being gently basket pressed; gravity fed to oak barrel

Cases Produced

RS: 0.8g/L

Alcohol %

Wine Advocate

Wine Profile

Vineyard Notes

The Annadel Gap Vineyard is a special place. Located between Mt. Hood and the Sonoma Mountains, our site is characterized by thick morning fog and strong afternoon winds. Alluvial, glacial, and sedimentary influences create a wide array of soil types. Ideal growing conditions, varied soils, and our biodynamic, organic, and minimal-impact farming methods yield precise, balanced fruit.

Production Notes

Hand-harvested at night, the fruit was sorted then fermented with 10% whole clusters. 6 days cold soak, gentle punch downs 1-3 times daily, 19 days on the skins, gently basket pressed to French oak barrels (60% new). Aged for 18 months then bottled unfiltered.

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