Nearly 80% stem removal then crushed to tank, soaked overnight, then yeast added. Pump-over 50-100% of volume 3 times daily for first 3-4 days, then twice a day. Fermentation temperature spiked to 88-88 degrees F, then lowered to 75-80 degrees F. Wine was presses to about one atmosphere pressure in bladder press then ML finished in barrels.
2003 Features fruit from cool-climate sites in Santa Barbara and Santa Ynez, areas gaining favor for producing terrific color, rich flavor and versatility. Syrah is the noble variety found in the red wines of the northern Rhone.