The 2004 vintage witnessed an unseasonably warm spring, with many days of temperatures in the 80’s and 90’s. By the end of March, we had almost 100% bud break, and then it was hot again in late April and early May. Summer itself saw a return to normal temperatures, and in early September, several 100 degree days and then again, later in the month. The first Syrah pick was October 9, with a small yield of 1.51 tons, 26 brix, 3.8 pH, .53 TA. The “Point” Syrah was harvested on October 13 with a yield of 1.56 tons, 25.6 brix, 3.67 pH, and a .547 TA.

Given a very limited production, the Carhartt wine-making process is a low-tech, hands-on approach. This year’s fruit was hand harvested, sorted, gently de-stemmed, and returned to small open top fermenters. The grapes were cold-soaked for three to five days prior to fermentation. During fermentation, the cap was punched down three times a day combined with rack and return, allowing for maximum skin to juice contact, color extraction, and flavor concentration. After fermentation, the grapes were basket pressed and transferred to French oak barrels, of which 35% were new, and then aged for 16 months. The wine is un-filtered and un-fined and the 2004 vintage was 180 cases.

The 2004 Syrah is a big, focused wine with deeply concentrated flavors. Its core reveals notes of dark red and blackberry fruit, chocolate, spice, and plum. The nose has dense red fruit aromas overlaid with meaty characteristics, earth, barrel smoke, and leather. It is a well structured wine with generous tannins and a rich mouth feel which will age beautifully. In this wine’s youth, decanting before drinking is recommended in order to fully appreciate its depth.

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$33 per bottle