This is hands-down the best Kick Ranch Syrah I have made in my opinion. In 2009 I co-fermented clones 877, 470, and 383 along with 6% Viognier. Following a native-yeast fermentation to dryness the wine was barreled down to 33% new French oak from Ermitage, Rousseau, and Meyrieux, for 15 months. This is an opulent wine but I feel the perfume and aromatics, not to mention healthy brightness and tannin keep the smoke and pork-fat infused fruit in check. Seven barrels made.

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