Working at Landmark has its perks and some of those include tasting (& re-tasting) wines from our Library. This gives us the chance to “check-in” on the wines and see how they are currently drinking. We’re sticking with the Syrah theme and cracking open a few our Syrahs from the Kivelstadt Vineyard. Located on Bennett Valley Road in the Sonoma Valley AVA, this vineyard has been the source for the Landmark Steel Plow and Kivelstadt Vineyard designate Syrahs for more than a decade. We’ve found this vineyard to be an ideal location for creating a truly unique expression of Californian Syrah with great aging potential.
2003 Syrah
Aromas: Hoisin sauce and savory with leather notes along with mulled dark fruit
Flavors: Dark fruit flavors of sour plum with nutmeg and spice.
Structure: Medium bodied and it has definitely shed some weight over the years in the bottle, soft tannins.
I found it very surprising how in balance this wine is and it’s definitely in its “peak drinking window” right now.
2005 Syrah
Aromas: Meaty sausage and savory with leather notes but showing ripe dark currant as well.
Flavors: Sour red and black plum fruit flavors with very light pepper.
Structure: Medium bodied at most with light tannins.
This was the softest and lightest of the 3 library Syrahs and definitely a pleasant surprise with its drinkability. Also in its “peak drinking window” right now.
2007 Syrah
Aromas: Damp soil, leather, herbs de Provence, and violet flowers.
Flavors: Ripe dark fruit of red and black plum, black cherry, and cherry cola along with pepper and allspice.
Structure: Medium plus bodied with pronounced tannins.
The youngest of the three library Syrahs and definitely the most “showy” with plenty of fruit and tannins and on the palate. This is drinking like a young Syrah should but is only just entering its “peak window” and will probably be very drinkable for another 3 years.
Without a doubt my favorite aspect of being involved in the wine industry is that there is always something new to learn. To be honest, I feel I learn something new every day. I love to share my new found information with everyone that comes into our Tasting Room (or to our blog). Today on our estate we are going through a vineyard practice called “Green Drop.” This is a process that can occur as many as three times during the grape clusters ripening phase; however, we usually keep it to once or twice each growing season and prefer to complete it right before verasion (the berries color changing phase).
Yes, that’s right! We actually trim back the growing roots of each grapevine. This is accomplished by a tractor pulling a small plow attachment down the middle of each row. This adds a stress factor to each vine and actually signals the vine to increase sugar output to the clusters. Additional beneficial effects are keeping the berries nice and small as well as encouraging thick skins that add color and flavor to our wines.
