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Corley Family Napa Valley

2014 Estate Grown Syrah Image

2014 Estate Grown Syrah
MONTICELLO VINEYARDS

Upon first opening, the wine has a wonderful spicy forest floor tone on the nose which evolves into dark and peppery black berry fruit aromas. These aromas are enhanced by toasted vanilla and caramel notes with hints of floral and light herb tones. On the palate, the wine is rich yet lively on the attack. A full-bodied mid-palate with well-structured tannins frame the wine nicely into the finish. The finish itself is long, with medium grain tannins and lingering flavors of boysenberry, blackberry, pepper, and vanilla.

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$48.00
/ Bottle
SKU: SY147E
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$576.00
/ Case of 12
 
Wine Specs
Vintage
2014
Varietal
Syrah
Appellation
Oak Knoll District
Alcohol %
14.2
Wine Profile & Ratings
Tasting Notes
Upon first opening, the wine has a wonderful spicy forest floor tone on the nose which evolves into dark and peppery black berry fruit aromas. These aromas are enhanced by toasted vanilla and caramel notes with hints of floral and light herb tones. On the palate, the wine is rich yet lively on the attack. A full-bodied mid-palate with well-structured tannins frame the wine nicely into the finish. The finish itself is long, with medium grain tannins and lingering flavors of boysenberry, blackberry, pepper, and vanilla.
Vineyard Notes
Our excellent success in growing merlot and cabernet franc on our estate along with what was then the very recent availability of several special clones of syrah from the Rhone Valley in France. Our Syrah is planted at our Knollwood Vineyard just ‘across the road’ from our main estate. The Syrah is planted on #101-14 rootstock and is cane pruned with vertical shoot positioning on a 4.5 acre block. Our planting design has provided us with very well balanced grapevines and coupled with our meticulous farming practices has produced excellent fruit quality. Our vineyard yields have ranged from about 2 tons to 4 ½ tons per acre.
Production Notes
Our two blocks of 2014 Syrah, clones 174 and 470, were hand-picked then further sorted on the crush pad and co-fermented. Fermentation lasted 14 days with draining and pressing at dryness. We used a moderately aggressive yeast, but kept the fermentation cool to moderate the extraction. The wine was aged in oak barrels for 24 months.
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