Palate
Sophisticated syrah-driven notes of wild game, olive
tapenade, beach smoke and black raspberry are underscored by sweet tobacco leaf and floral
layers from the cabernet, with the mourvèdre contributing structure and peppery spice
elements. Complex minerality, and good natural acidity add precision to the palate, while the
signature silky tannins of the “Stones” carry the wine to a sweet and savory finish.
Growing Conditions
Prior to a big cool down in the last several weeks of the growing season,
2013 was on track to be one of the hottest growing seasons in memory. Plenty of sunshine,
and a lack of any significant rain events, allowed us complete control over irrigation, which in
turn enabled us to fine tune crop size and fruit development.
Harvest
Our Joseph Phelps and Tablas
Creek clones of syrah were picked on October Ist, at 22.5º and 23.0º Brix respectively. For
added color and tannin, our clone 174 syrah was picked on October 7th at 23.7º Brix. The
cabernet sauvignon was harvested on October 11th at 23.7º brix and the mourvèdre was
picked on October 18th at 23.4º.
Bottling
March 2015
Winemaking
Grapes were harvested by hand and hand-sorted on shaker tables, with gravity
transfer to tank. 20% of the syrah was fermented whole cluster. The rest of the syrah was
destemmed, as were the cabernet and mourvèdre. All fermentations were native yeast: the
syrah fermentations lasted 13-18 days, the mourvèdre 10 and the cabernet 12. The ferments
were kept cool, and only free-run wine was used.
Aging
The lees were excellent, so we aged the
wines with them in neutral puncheons and barrels. Cellaring lasted 17 months, with no new
oak, and the wine was blended two months prior to bottling.
