Wine Article
2006 Sandler Wine Company Syrah Connell Vineyard
Last edited on 1/2/2008 by Grape_ape
This is the only version of this article / View version history
From the Sandler Fall 2007 Mailer:
2006 Connell Vineyard Syrah
This is the 2nd release Sandler will make from Sally and Brian Connell's Bennett Valley vineyard after last year's inaugural 2005. I decided to handle the 2006 Syrah in the same fashion as I did the 2005, even though the '06 came in four brix higher than the '05. In both vintages the Syrah was picked on the same date one year apart, November 2. To me, the flavors of the Syrah were in fact similar to the prior year's, so I gave the 2006 Syrah the same 100% whole cluster treatment as I had the 2005. Also, neither vintage saw any new oak, only neutral French oak barrels, and they were both bottled after 10 months in barrel.
Other than tasting a lot like the 2005 Connell Syrah, the 2006 version also benefits from a long decanting. 24 hours would not be out of the question, but even two or three hours allow the aromas to pour out of the glass. The palate also seems to soften with the extra aeration of decanting.
I can't thank Sally and Brian Connell enough for the excellent work they do in their vineyard.
2006 Connell Vineyard Syrah
This is the 2nd release Sandler will make from Sally and Brian Connell's Bennett Valley vineyard after last year's inaugural 2005. I decided to handle the 2006 Syrah in the same fashion as I did the 2005, even though the '06 came in four brix higher than the '05. In both vintages the Syrah was picked on the same date one year apart, November 2. To me, the flavors of the Syrah were in fact similar to the prior year's, so I gave the 2006 Syrah the same 100% whole cluster treatment as I had the 2005. Also, neither vintage saw any new oak, only neutral French oak barrels, and they were both bottled after 10 months in barrel.
Other than tasting a lot like the 2005 Connell Syrah, the 2006 version also benefits from a long decanting. 24 hours would not be out of the question, but even two or three hours allow the aromas to pour out of the glass. The palate also seems to soften with the extra aeration of decanting.
I can't thank Sally and Brian Connell enough for the excellent work they do in their vineyard.