The glass-staining purple hues indicate a gargantuan blend of Syrah and Petit Verdot. A staggering bouquet of blueberry, blackberry and tar overwhelms the nose. The palate bursts with black fruit and massive ripe tannin all balanced by juicy acidity. Perfectly toasted french oak combines late, leading to a memorable finish.
The 2014 Moose is a showcase for the Syrah from our Estate Vineyard. In this case, it is the 2.65 acre block 8, clone 99 Syrah planted in 2002. This block is planted on an extremely steep section of our estate, thus the limestone is exposed with almost no top soil. The resulting fruit is a prime example of what farming on high pH (9.2) soils can produce. We blended the Estate Syrah with Petit Verdot from the Live Oak Vineyard, in the cooler Templeton Gap region, which helped to increase the desired tannic weight and structure elements of the varietal.
The Syrah for this vintage was de-stemmed and fermented in 2.5 ton open top stainless tanks. A routine of 9 daily punch downs combined with a 3 hour delestage every other day followed, for a total of 25 days on skins. The fruit was pressed and 25% racked into a new French Meyrieux barrels, known for their intense toasting and readily compliments a rich nose and complex finish. Another 20% was racked into new Cavin French barrels with medium toasting to add structural elements to the mid palate. The remaining 55% went into once used French and Hungarian cooperage. The Petit Verdot was fermented in 1.5 ton open top tanks with a combination of punch downs and delestage. The finalized blend was returned to barrel and aged for a total of 30 months before bottling.