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2022 Dos Amigos Vineyard Syrah

2022 Dos Amigos Vineyard Syrah
2022 Dos Amigos Vineyard Syrah - View 1
2022 Dos Amigos Vineyard Syrah - View 2
2022 Dos Amigos Vineyard Syrah - View 3
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$45.00
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SKU: 2022DosAmigosVineyardSyrah
Wine Specs
Vintage
2022
Varietal
Syrah
Appellation
Willcox
Vineyard Designation
Dos Amigos Vineyard
Harvest Date
September 11
Acid
TA: 5.5 g/L
pH
3.85
Aging
Aged 5 months in 33% 2-year-old French (Ermitage Cooperage) and 67% neutral oak barrels. Aged another 6 months in 100% neutral oak barrels. Twice racked. Filtered, but unfined.
Residual Sugar
<0.10%
Alcohol %
14.3
Wine Profile
Tasting Notes
We’ve been sourcing fruit from Cimarron Vineyard for the last eleven years now, and there’s so much we appreciate about working with Todd & Kelly Bostock and their special site. One of the many factors that sets their vineyard apart is their Vineyard Manager, Juan Alba. He came to AZ in the early 2000’s to start Cimarron with his old boss, Oregon Pinot Noir Pioneer Dick Erath. Juan has been tending that land since then and has also started a couple other projects along the way. He planted a small vineyard near Elfrida now owned by Los Milics winery and he also has a newer vineyard in Willcox called Dos Amigos. This is our second year working with this Syrah and the first year we got enough fruit to set aside our favorite few barrels for a vineyard designate. The DAV Syrah has a little more tannic grip than the Cimarron Syrah and an interesting green-pepper spice that adds another element of complexity to an already layered wine. This Syrah will definitely reward those with the patience (and will power) to age it a few years! Only three barrels produced.
Vineyard Notes
Willcox AVA – Cochise County, AZ - 98% Syrah from Dos Amigos Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 11th - 1% Tempranillo from Dos Amigos Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Aug. 31st - 1% Mourvedre from Cimarron Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 19th - Sugar at harvest: 24.5 Brix
Production Notes
Destemmed but not crushed to open-top, 1.5- and ¾-ton bins. Lot was left ~25% whole cluster. Inoculated with specially selected yeasts (Clos, V1116 & Rhone 2226). Hand-punched 3-4 times daily. Inoculated with malolactic bacteria (Omega) around 1 Brix. Pressed at dryness after 10 days skin contact. Settled 3 days before barreling.
Production
74 cases
Other Notes
Drink now or cellar 6+ years