2013 Syrah
TASTING NOTES
Our 2013 Claar Syrah is dense Tyrian purple in color with aromas of dark cherry, vanilla, smoky bacon, tobacco leaf, Indian spices, and earthy beet root. The palate is balanced with round tannins that provide for a rich texture leading to a complex finish of cherry syrup and dessert spices.
GRAPE SOURCE
100% WHITE BLUFFS VINEYARD
AWARDS
“EXCELLENT” – WINE PRESS NW WINES UNDER $30
“DOUBLE GOLD MEDAL” – 2016 SEATTLE WINE AWARDS
“GOLD MEDAL” – 2016 WEST COAST WINE COMPETITON (EAST MEETS WEST)
WINE MAKING NOTES
Harvest Date: October 5, 2013
Brix at Harvest: 23.5
Yeast: BCS103 strain of Saccharomyces cerevisia from the Fermentis Company of France who states that this yeast is, “known for clean fermentations that respect varietal character.”
Fermentation: Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 10 days then the wine was drained and the skins pressed to a combination of new and neutral French and American oak barrels for malolactic fermentation which lasted for 21 days. Racking occurred 2 weeks after the completion of malolactic fermentation. The wines were matured in oak for 18 months and topped with the best wine in the house every month.
Titratable Acidity: 0.50 grams/100ml
pH – 3.87
Alcohol: 14.1% by volume
Bottled: July, 2015
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2011 Syrah
TASTING NOTES
Dark meaty cherry with a bacon fat edge, this wine shows a nice balance between fruit and oak with dark cherry, cassis, charred bacon and vanilla on the nose. The palate is full and edgy with gritty yet harmonized tannins. The finish is smooth and dark … and lasting! Enjoy with your favorite pasta, grilled meats and aged cheese.
GRAPE SOURCE
100% WHITE BLUFFS VINEYARD
AWARDS
Double Gold – 2015 Seattle Wine Awards
Best of Class/Double Gold – 2015 West Coast Wine Competition “East Meets West”
Outstanding – Great Northwest Wine review 2015
Gold – 2014 Tri-Cities Wine Festival
WINE MAKING NOTES
Harvest Date: October 5, 2011
Brix: 24.2
Yeast: BCS103
Fermentation: Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 10 days then the wine was drained and the skins pressed to a combination of new and neutral French and American oak barrels for malolactic fermentation which lasted for 16 days. Racking occurred 2 weeks after the completion of malolactic fermentation and then every 6 months. The wines were matured in oak for 18 months and topped with the best wine in the house every month.
Titratable Acidity: 0.59 grams/100ml
pH – 3.80
Alcohol: by vol. 13.9%
Bottled: April 18, 2014
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2010 Syrah
TASTING NOTES
The BIG ONE! Dark spice, black berry, cassis, vanilla, and rich smoky oak aromas invite a full palate with balanced acidity and chewy tannins. There is a slight hint of bacon fat in the background that is common among great Syrah. With age this wine will gain more and more meatiness, along with an ever softer palate which leads to the perception of increased volume.
GRAPE SOURCE
100% WHITE BLUFFS VINEYARD
AWARDS
“90” POINTS – 2013 International Wine Review
BEST OF SHOW/GOLD MEDAL – 2014 WA State Wine Competition
GOLD MEDAL – 2014 San Francisco Chronicle Wine Competition
OUTSTANDING – 2014 Great Northwest Wine Review
GOLD MEDAL – 2014 Great Northwest Invitational Wine Competition
WINE MAKING NOTES
Harvest Date: October 5, 2010
Brix: 24.8
Yeast: BCS103
Fermentation: Yeast inoculation occurred after 24 hours of cold-soaking on the skins, the primary fermentation lasted for 10 days
then the wine was drained and the skins pressed to a combination of new and neutral French and American oak barrels for malolactic fermentation which lasted for 16 days. Racking occurred 2 weeks after the completion of malolactic fermentation and then every 6 months. The wines were matured in oak for 18 months and topped with the best wine in the house every month.
Titratable Acidity: 0.59 grams/100ml
pH – 3.79
Alcohol: by vol. 14.5%
Bottled: April 5, 2013