Kirk Williams, the grower at Fairview Road Ranch, had some extra Syrah come harvest time, so I piggybacked off Eno Wine's order with an additional 200 lbs. We co-fermented the entire lot and then Eno bled off 15 gallons for me at the end of fermentation.

The Syrah was aged about 14 months in a stainless steel beer keg in my hallway in San Francisco. Being near the Ocean, the hallway maintained a fairly moderate 55-65°F temperature all year. Roughly a pound of French oak cubes were added in the 3rd month.

Despite my best efforts, the wine did not undergo malolactic fermentation. The final blend included 5% Sunsui Valley Viognier to add aromatics and improve drinkability.

It was bottled in December 2005. 8 cases were made.