The Old Lakeville Syrah is a barn-burner, all about rich spicy blueberry, exotic spice, and refreshing mint. For the first vintage, I cofermented the three clones—Noir, Estrella, and 877—in an open top redwood fermenter with about 30% whole cluster. Following an easy fermentation using native yeasts the wine was basket-pressed directly to barrel. For the 2007 vintage, the wine is in 60% new wood—a 400 Liter Ermitage Bertranges puncheon, a 225 Liter Ermitage Bertranges bbl, a Meyrieux “Syrah” barrel, and two neutral barrels. The wine is still lying on its gross lees, and will remain there until racking and bottling in the Spring of 2009.

$35 | Anticipated release date is summer of 2009

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