Our 2006 Kemp Vineyard Syrah was vinified to express the essence of the vineyard and the skill of the winemaking. Our family's vineyard management company, Bacchus, worked closely with vineyard owner Alson Kemp on vine architecture, canopy management, nutrition and irrigation and the resulting fruit was everything we hoped for.

As the grapes approached maturity, Vigneron Glenn Alexander tasted every two to three days and made the decision to pick when "flavor jumped and seed tannins were ripe". Our Bacchus crews harvested the fruit as the chilly dawn broke and we delivered the grapes to the winery just like our winemaker wanted them...cold.

Our winemaker for the 2006 vintage, John Holdredge, cold soaked the grapes for seven days prior to fermentation. John's attention to the winemaking details and the hard work of routine punch downs, gave us what we were striving for, a wine with classic Syrah varietal characteristics.

The barrel program consisted of all French Oak with 25% new Remond cooperage. The wine was racked twice and remained in the barrel for sixteen months. Bottled on Valentine's Day 2008, the wine will be released in the fall of 2008 providing an additional seven to eight months of bottle aging.

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