Magnum Syrah 2013 Image
Magnum Syrah 2013
Anna's Estate Vineyard
"deep, dark brooding"
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/ Case of 6

This deep, dark brooding inky purple Syrah has earthy tones with violets, bacon, fennel and graphite. Deep blue fruits of plum and blueberry compote with Christmas spice and roast beets. Drink through 2020

Our unique climate is ideal for Syrah, lending to thick pigmented skins and elegant acidity. The grape also gets personality from our calcareous shale soil. Remnants of sea creatures give further definition to its flavor profile, adding minerality and a sense-of-place. Sustainable vineyard practices and low yields are keys to expressing the grape’s full potential. A dense, yet supple flavor is the result of the confluence of nature and mans intervention. 

Tasting Notes

Tasting Notes
Crushed blackberries, coffee bean rub, hint of game, blackberry-blueberry compote, fine dark chocolate, cumin spices.

Professional Reviews

Food Pairings

Winemaker Notes
lamb ragout with olives and peppers, beef stew with vegetables, leeks and Crimini mushrooms, French onion soup with thyme and Gruyere crostini

Vineyard Notes

Vineyard Notes
Syrah, the noble grape of the France’s northern Rhône Valley, is the adopted grape of Paso Robles. At home in the warm/cool climate of the Westside mountain terrain, it shows subtleties beyond the bombastic fruit jam of hotter interior sites. We have benefited from superior wine material brought to the region from Châteauneuf-du-Pape in the late 1980’s. Our ridge-top plantings, spread across 12 ½ acres are divided into five blocks with five different ENTAV certified clones. Picked for suitability to soil conditions and flavor diversity, they make five different wines which ultimately will be knit together in an ideal blend.

Vintage Notes

Vintage Notes

2013 brought warm conditions and occasional heat spikes, and producing a deeply colored pigment and dramatic full flavors. Picked in mid September the arriving fruit was hand sorted, de fermented in open top vats with a small amount of stem inclusion. A few lots were co-fermented with viognier. Fermentation included daily punch downs and pump overs, and the wine ultimately matured in a combination of barrel sizes (40% new) for 14 months.

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