2004 Osseus Syrah
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| Vineyard: | 95% Westerly Vineyard, Santa Ynez Valley 5% Zaca Mesa Vineyard, Santa Ynez Valley |
| Composition: | 95% Syrah, 5% Viognier |
| Harvested: | September 8, 2004 |
| Brix (Total): | 25.5° |
| Cooperage: | 100% 1 year old French Oak Barrels |
| Bottled: | February 27, 2006 |
| Case Production: | 46 cases |
| Acidity: | 0.616 g/100mL |
| pH: | 3.58 |
The 2004 harvest started off mild, but then a heat spike kicked in late August/early September. The Westerly fruit was picked two weeks earlier than the 2003 vintage. The Syrah was hand picked into ½ ton bins, and then destemmed into a 1 ton fermentation bin. In 2004 we did not see Viognier ripen at the same time, and therefore could not do a co-fermentation of the two varietals. The fruit was soaked for 2 days, where it was punched down 3 times a day. On day 3, the must was inoculated with a pure yeast strain. During fermentation, the wine was punched down 2 times a day. Fermentation lasted a little over 1 week, after which, the bin was sealed off and sat on the skins, giving it a 19 day maceration period. The wine was racked and pressed into 1 year old French oak barrels. Just prior to the completion of malolactic fermentation, 5% Viognier was added to the barrels. The wine was aged for a total of 16 months. During this 15 month period the wine was racked 3 times, the last racking being for bottling. All rackings were done by gravity, and the wine was not fined nor was it filtered.
The 2004 Osseus Syrah exhibits the style of a Northern Rhone red. The 5% Viognier lifts the nose and adds a beautiful feminine tone, and tones down the big, bold, and masculine Syrah. Being a hotter vintage, the tannins are softer and leaner. The wine has notes of mulberry, herbs de province, black pepper, and espresso. It’s dense and it’s the palate with some weight. The fruit is showing nice now, and will evolve with some cellar time.