Top Wines
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Red
Vineyard of Pasterick Syrah
3,216 bottles
CT91.2 average score
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Rosé
Vineyard of Pasterick Syrah Rosé
413 bottles
CT87.9 average score
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Red
Vineyard of Pasterick Syrah The Angle of Repose
251 bottles
CT92.5 average score
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Top Tasters
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1. Leomania
37 Tasting Notes
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2. jdfancher
35 Tasting Notes
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3. Sreiber7
14 Tasting Notes
Producer website
VINEYARD OF PASTERICK
VineyardVineyard Blocks – Hallowed Ground
We are fortunate to have a hillside vineyard in Dry Creek Valley, originally planted in the early 1900’s.. Today our vineyard blocks scale steep hillsides with slopes ranging from 20% to 45%. Long sunny temperate days with morning fog and cooling evening breezes provide perfect natural elements for growing Syrah and Viognier. Our nine acre vineyard is divided into six small blocks of Syrah and a half acre of Viognier. Two of the Syrah blocks were planted in 1990, two planted in 1998, one planted in 1999 with another planted in 2001.. The Viognier blocks were planted in 2001 with a second block in 2006. Each block is distinct in soil composition, vine spacing, trellis system, exposure, topography and fruit. The Syrah is cordon pruned and the Viognier cane pruned.
The property has two distinct and different geological hills. The red hill is three million year old Sonoma volcanics with deep red clay, while the brown hill is one hundred twenty million year old bed rock. The red hill produces red/blue fruit with hints of cocoa, while the brown hill produces black fruit and spices. We keep fruit from the two hills separate and blend them together just prior to bottling.
Our focus is sustainable and impeccable hillside vineyard farming practices. Our challenge is to keep in check the vigorous Syrah and the wild Viognier vines. Our Goal is to offer a memorable, complex, elegant, harmonious and balanced Syrah with a terrific beginning through the senses of sight and smell, a beautiful middle in the mouth, and a long rich concentrated finish.
Syrah – The Wine
We co-ferment about 3% Viognier with Syrah in the classic Cote-Rotie style. Our limited production of approximately 500 cases is handled with great care. The focus is on small berry size and a crop yielding less than two and one half tons per acre. We harvest, sort, crush, punch-down, basket press and bottle by hand. Each back label is signed and numbered. After applying the front and back labels by hand, the top of every wine bottle is dipped in wax. Talk about passionate.
Viognier – The Wine
Viognier’s origins are obscure. Wine lovers the world over have discovered Viognier’s opulent, heady and luxurious appeal. While many people feel that Viognier is a grape of the world, until the early 1970’s Viognier was to be found only in the Northern Rhone appellation of Condrieu where less than 35 acres existed.
We originally planted 125 Viognier vines in 2001 to co-ferment with our Syrah. As we continued to uncover the lush, exotic appeal of Viognier, we added additional vines, planting 300 vines in 2006 and 400 more in 2009. It is our objective to produce 75 cases of handcrafted, barrel-fermented exotic Viognier.
Seasons
Seasons in the vineyard bring magical transformation. Water, soil and sunlight create perfectly balanced ripe grapes full of flavor - the important elements towards making great wine.
Winter brings frost that takes leaves off the vine and pruning begins. Each vine has a unique growth pattern and is pruned with care. Pruning is part science and part intuition.
The affect of future grape harvests will depend on the attention given to winter pruning.
Spring warms the vines and aids growth. In March bud-break occurs. You hope nature is kind and frost and rain do not harm the buds that transform into thousand of tiny grape blossoms.
Summer the berries appear beginning as tight clusters on the vine. In June, the berries start maturing and taking shape, becoming grapes. July brings veraison - skins turn color and sugars rise, while acids become lower. Irrigation is crucial at this time. Too much water - energy goes into the leaves, too little water - the grapes “shut down” and during this important stage of flavor-building you want the focus on the grapes not the leaves. Vines thrive on balance.
Autumn, we continue to walk the vineyard checking on the plumpness, aroma and color tasting frequently and watching and waiting for the moment when the sugars and acid reach the perfect balance and that little bit of skin shrivel on the Syrah grapes let you know they are ready . . . . .and, when they do, it’s a rush to harvest.
The perfectly ripened grapes are hand-picked in baskets, loaded into half-ton bins and brought off the hillsides to the winery crush pad. The journey is underway. Stems are removed so no chance of unwanted bitter tannins impact juice flavor. Berries, skins, juice seeds and fruit pulp (referred to as must) are then delivered to the fermentation tanks where the must is cold soaked for up to three days. Yeast is then added converting the juice’s sugar into alcohol. Temperatures are maintained below 85° preserving the grapes fruity flavors and creating a richer, rounder-tasting wine. The skins that have floated to the top contain color and flavor – also known as ‘the cap’. The cap is punched down by hand three times each day to extract the maximum body, flavor, color and aroma.
As the cycle of fermentation ends, the grape skins, seeds and wine are placed into the basket press separating the juice. This free-run separates on its own without pressure. Our wine is crafted with both pressed and free-run wine. After pressing, the wine completes its fermentation cycle in French Oak Puncheons. The conversion of malic acid into lactic acid is encouraged to give the wine a softer feel and layered tastes.
Our wine is aged in Taransaud French 400 Liter Oak Puncheons for a period of three years. This aging period allows the flavors and aromas to mature before the wine is bottled. We bottle the unfined and unfiltered wine by gravity, hand corking, labeling and wax dipping the bottle top. Our Syrah is bottle aged at least one year prior to release.
VINEYARD OF PASTERICK
VineyardVineyard Blocks – Hallowed Ground
We are fortunate to have a hillside vineyard in Dry Creek Valley, originally planted in the early 1900’s.. Today our vineyard blocks scale steep hillsides with slopes ranging from 20% to 45%. Long sunny temperate days with morning fog and cooling evening breezes provide perfect natural elements for growing Syrah and Viognier. Our nine acre vineyard is divided into six small blocks of Syrah and a half acre of Viognier. Two of the Syrah blocks were planted in 1990, two planted in 1998, one planted in 1999 with another planted in 2001.. The Viognier blocks were planted in 2001 with a second block in 2006. Each block is distinct in soil composition, vine spacing, trellis system, exposure, topography and fruit. The Syrah is cordon pruned and the Viognier cane pruned.
The property has two distinct and different geological hills. The red hill is three million year old Sonoma volcanics with deep red clay, while the brown hill is one hundred twenty million year old bed rock. The red hill produces red/blue fruit with hints of cocoa, while the brown hill produces black fruit and spices. We keep fruit from the two hills separate and blend them together just prior to bottling.
Our focus is sustainable and impeccable hillside vineyard farming practices. Our challenge is to keep in check the vigorous Syrah and the wild Viognier vines. Our Goal is to offer a memorable, complex, elegant, harmonious and balanced Syrah with a terrific beginning through the senses of sight and smell, a beautiful middle in the mouth, and a long rich concentrated finish.
Syrah – The Wine
We co-ferment about 3% Viognier with Syrah in the classic Cote-Rotie style. Our limited production of approximately 500 cases is handled with great care. The focus is on small berry size and a crop yielding less than two and one half tons per acre. We harvest, sort, crush, punch-down, basket press and bottle by hand. Each back label is signed and numbered. After applying the front and back labels by hand, the top of every wine bottle is dipped in wax. Talk about passionate.
Viognier – The Wine
Viognier’s origins are obscure. Wine lovers the world over have discovered Viognier’s opulent, heady and luxurious appeal. While many people feel that Viognier is a grape of the world, until the early 1970’s Viognier was to be found only in the Northern Rhone appellation of Condrieu where less than 35 acres existed.
We originally planted 125 Viognier vines in 2001 to co-ferment with our Syrah. As we continued to uncover the lush, exotic appeal of Viognier, we added additional vines, planting 300 vines in 2006 and 400 more in 2009. It is our objective to produce 75 cases of handcrafted, barrel-fermented exotic Viognier.
Seasons
Seasons in the vineyard bring magical transformation. Water, soil and sunlight create perfectly balanced ripe grapes full of flavor - the important elements towards making great wine.
Winter brings frost that takes leaves off the vine and pruning begins. Each vine has a unique growth pattern and is pruned with care. Pruning is part science and part intuition.
The affect of future grape harvests will depend on the attention given to winter pruning.
Spring warms the vines and aids growth. In March bud-break occurs. You hope nature is kind and frost and rain do not harm the buds that transform into thousand of tiny grape blossoms.
Summer the berries appear beginning as tight clusters on the vine. In June, the berries start maturing and taking shape, becoming grapes. July brings veraison - skins turn color and sugars rise, while acids become lower. Irrigation is crucial at this time. Too much water - energy goes into the leaves, too little water - the grapes “shut down” and during this important stage of flavor-building you want the focus on the grapes not the leaves. Vines thrive on balance.
Autumn, we continue to walk the vineyard checking on the plumpness, aroma and color tasting frequently and watching and waiting for the moment when the sugars and acid reach the perfect balance and that little bit of skin shrivel on the Syrah grapes let you know they are ready . . . . .and, when they do, it’s a rush to harvest.
The perfectly ripened grapes are hand-picked in baskets, loaded into half-ton bins and brought off the hillsides to the winery crush pad. The journey is underway. Stems are removed so no chance of unwanted bitter tannins impact juice flavor. Berries, skins, juice seeds and fruit pulp (referred to as must) are then delivered to the fermentation tanks where the must is cold soaked for up to three days. Yeast is then added converting the juice’s sugar into alcohol. Temperatures are maintained below 85° preserving the grapes fruity flavors and creating a richer, rounder-tasting wine. The skins that have floated to the top contain color and flavor – also known as ‘the cap’. The cap is punched down by hand three times each day to extract the maximum body, flavor, color and aroma.
As the cycle of fermentation ends, the grape skins, seeds and wine are placed into the basket press separating the juice. This free-run separates on its own without pressure. Our wine is crafted with both pressed and free-run wine. After pressing, the wine completes its fermentation cycle in French Oak Puncheons. The conversion of malic acid into lactic acid is encouraged to give the wine a softer feel and layered tastes.
Our wine is aged in Taransaud French 400 Liter Oak Puncheons for a period of three years. This aging period allows the flavors and aromas to mature before the wine is bottled. We bottle the unfined and unfiltered wine by gravity, hand corking, labeling and wax dipping the bottle top. Our Syrah is bottle aged at least one year prior to release.
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Group wines by:
| wine type | Name, Type, Locale | Year |
|---|---|---|
| Rosé |
Vineyard of Pasterick Field Blend Rosé(View Label Image)Rosé, USA, California, Sonoma County, Dry Creek Valley |
|
| Rosé |
Vineyard of Pasterick Syrah Rosé(View Label Image)Rosé, USA, California, Sonoma County, Dry Creek Valley |
|
| White |
Vineyard of Pasterick Viognier(View Label Image)White, USA, California, Sonoma County, Dry Creek Valley |
|
| Red |
Vineyard of Pasterick Cabernet Sauvignon(View Label Image)Red, USA, California, Sonoma County, Dry Creek Valley |
|
| Red |
Vineyard of Pasterick Cabernet Sauvignon "R" ReserveRed, USA, California, Sonoma County, Dry Creek Valley |
|
| Red |
Vineyard of Pasterick MourvèdreRed, USA, California, Sonoma County, Dry Creek Valley |
|
| Red |
Vineyard of Pasterick Syrah(View Label Image)Red, USA, California, Sonoma County, Dry Creek Valley |
|
| Red |
Vineyard of Pasterick Syrah The Angle of Repose(View Label Image)Red, USA, California, Sonoma County, Dry Creek Valley |