kiawe smoke. dill. plumb. rhubarb. morels. wet forest. dates. tobacco. darkness. new leather. thought provoking. masculine. fig. green tea.
|Harvest Date||August 18th - 21st|
|First Release||2012 Vintage|
|Bottling Date||July 2016|
|Release Date||December 2017|
Vintage: The defining mark on the 2015 vintage was rain, lots of it! 42 inches fell steadily throughout the growing season. Controlling vigor and focusing the vines efforts towards the fruit, this is always our focus, 2015 just made us work harder for it. The 2015 wines are more vibrant, acid-driven wines with lower alcohols. Wines that are delicate and charming, generously aromatic, structured and lengthy.
Vinification: Block 1 and 18 rows of block 3 were harvested and separated into 8 small fermentations based on physiological ripeness. Each is treated individually based on their strengths and personality. Each lot 100% destemmed into stainless steel fermenters. A 6 day cold-soak, followed by 15 days of fermentation and 28 days of post-fermentation maceration. Extraction methods determined by daily tastings including tradition punch downs and pump-overs.p>
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.
This year is a beacon in the 13 year life of our Syrah vines. Already established as steadfast and hardy, this year shows impressionability. Conditions in 2015 tender a side altogether new… dark and masculine, a thought provoking recluse that’s both stylish and scruffy.
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.