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2013 Firestone Vineyard Clone 174 Syrah, Santa Ynez Valley

2013 Firestone Vineyard Clone 174 Syrah, Santa Ynez Valley

91 Points - Wine Enthusiast
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$40.00
/ bottle
SKU: 004739

Aromas of dark red fruits draw you in as the wine opens in the glass. The palate possesses an inherent smokiness intermingled with flavors of vanilla, cured meats, nutmeg, and toasted coconut.

Ratings
91 Points - Wine Enthusiast. "This study of a low-yielding clone produced a compelling range of aromas and flavors. The nose leads with iodine, seaweed and coffee scents against a backdrop of tangy black fruit. The palate shows more nori, lavender, black pepper, asphalt and dried blackberry flavor, finishing on a lingering oaky note." - MK
Winemaker Notes
Syrah is known for its robust mouthfeel and intense flavor profile. Although its characteris - tics make it an excellent blending varietal, it is also one of the most dynamic single varietal wines we produce. Aromas of dark red fruits draw you in as the wine opens in the glass. The palate possesses an inherent smokiness intermingled with flavors of vanilla, cured meats, nutmeg, and toasted coconut.
Food Pairing Notes
Paired with Roast Rosemary - Crusted Duck Breast with Fingerling Potatoes, Braised Turnips, Oven-Roasted Hedgehog Mushrooms This 2013 Clone 174 Syrah is outrageously delicious with dark berries and smoked-fresh cracked black pepper which draws beautifully to balance the rich flavors of the Duck. This Syrah mingles organically alongside the Earth pitches of the Mushrooms. –Robert Smith, Master Sommelier. With a wonderfully weighty mouthfeel and soft, luxurious tannins, this wine pairs also perfectly with braised short ribs or roasted duck.
Composition
99% Syrah, 1% Grenache
Wine Specs
Vintage
2013
Varietal
Syrah
Appellation
Santa Ynez Valley
Acid
6.3 g/L
pH
3.77
Aging
25 months in Fre nch, Hungarian and American oak, 71% new
Bottling Date
December 4, 2014
Alcohol %
14.5
Wine Enthusiast
91
Production Notes
The 2013 growing season was one of the most amazing we have seen in the last several years. Despite modest rainfall, the timing of the fruit development was ideal. Bud break began in the second week of March and a warm spring led to slightly earlier bloom and fruit set. A typical sunny Santa Ynez summer allowed for optimal staggered ripening of each varietal and we experienced a harvest lasting nearly 3 months.

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