black plum. black cherry. au jus. milk chocolate. fire. cured meats. brine. sage. aloe. charcoal. raw. eucalyptus stump.
|Harvest Date||August 18th|
|First Release||2012 Vintage|
|Bottling Date||May 2018|
|Release Date||March 2019|
|Oak Type||French & American|
Vintage: Early season rain provided good soil moisture for consistent vegetative growth. Weather during bloom was gorgeous which led to great fruit set. Weather for ripening was tremendous – hot days, cool nights, dry trade winds, and relatively low humidity. The result was flavor development, good sugar accumulation, and acidity retention.
Vinification: Meticulously hand harvested from two separate blocks before being crushed and destemmed to a variety of separate fermentation bins and stainless steel tanks. After 72 hours of cold soak the bins and tanks received twice per day punchdowns and pumpovers. A few extra days of extended maceration occurred allowing for more tannin extraction before each lot was drained to stainless steel and oak barrels. The presses were kept separate from the free run which also went to stainless steel and oak barrels. French and American oak aging occurred for 4.5 months prior to blending. 60% of the blend is from Block 3 Clone 877 free run and 40% from a combination of Block 1 Clone Syrah Noir free run and heavy press.
Rare—without question. This handcrafted wine carries the essence of a single mountain that pushes like a miracle from the center of the Pacific Ocean. Its layers of flavor, its uniqueness and its complexities are designed by Haleakala.
In Ulupalakua Vineyards, Syrah is king! Without doubt, each vintage is at the mercy of Mother Nature, and each year can be uniquely kind or cruel in an assortment of ways. Regardless, Syrah has a way of navigating through it all with consistency and grace, all the while still impressionable to its surroundings and with a slightly different story to tell each year.
Once you get past my bright raspberry shell, I’m actually full of minerality and spice. I’ve been called many things, but mostly they’ll call me elegant, outdoorsy, and stylish. I’m not sure if you’ve heard… but I’m kind of a big deal in my vineyard. I’m the oldest, most successful, most clever, and the envy of all the other varietals. Drink me now or sometime within the next 10 years, longer if you have nice conditions for me to hang out in, who knows how interesting I’ll become as I grow old! Ideally drinking me within 2 to 3 years would be great, but you can always call my makers up and ask how I’m doing at the moment.