This deep ruby colored wine is brooding with aromatics of blueberries, boysenberries, clove, allspice, white pepper, and vanilla. Full-bodied and perfectly balanced between its lively acidity and elegant structure. The mid-palate is filled with notes of dark fruits, spices, tobacco, and violets that introduce you to its beautiful texture and weight. Notes of espresso, tobacco, and boysenberry is supplemented by a lengthy finish of dry, yet smooth tannins.
Estate Oak Club $28.90/bottle Reserve Oak Club $27.20/bottle
The vintage of 2017 saw the highest rainfall on record thus far, totaling just over 20 inches, nearly double than last year. We saw a mild frost season while bloom in May resulted in a strong fruit set seen across all varietals. The summer months of June and July were warm, maintaining an average of 85 degrees, with several days of 100+ degrees. The first week of September brought on the warmer days, influencing rapid sugar accumulation, followed by some early and undesirable rains, which brought on minimal rot in a few blocks. The yields were average resulting in a healthy crop. The quality was balanced, yielding small berries with great concentration and color, making it a vintage of high quality wine.
Camp 4 Vineyard is situated on the eastern most edge of the Santa Ynez Valley and serves as the gateway to Happy Canyon. The vineyard is hot to 18 varietals focusing on Rhone and Bordeaux, providing an ideal micro-climate with a long growing season and maximum flavor development. The sandy loam soil aids in producing high quality wine grapes. We pride our vineyard on the perfect balance of quality and quantity with a focus on sustainable farming.
This full-bodied Syrah has the tannins and structure to be able to shine alongside strong flavors and rich meals. The acid and the vibrancy also pair with lighter dishes or can stand alone. The dark fruit and tobacco aromatics allow it to match well with meals like grilled lamb with garlic and shishito peppers or barbeque pulled pork and cabbage salad. The lively acidity plays nicely with a pappardelle mushroom ragu and an assortment of cheese.