Here is what we are going to bring for our first meeting. This is the wine that gave us the idea to start a Wine Club.
Tuesday, January 30, 2007
Hand-harvested fruit was de-stemmed whole-berry into 1.5 ton fermentation boxes, and then placed in our refrigerator for a 72 hours cold soak. Two days post cold soak, half of the boxes were inoculated with D-254 yeast, and the other half with D-80. The fermenting fruit was punched down four times daily. Upon reaching 6° Brix, free-run juice was bled off into both new Hermitage and second-fill Meyrieux French oak barriques, with the balance - after completing fermentation - placed into second-fill Demptos 350-liter “Rhône-X” French oak puncheon.
The wine underwent 100% malolactic in barrel, and was aged on its lees for 16 months. During aging, a small percentage of Viognier was added during toppings. The wine was racked once prior to bottling, and bottled unfiltered/unfined.
The Bulladóir always walks that fine line between over-the-top and balance. I feel that, with this vintage, we’ve really nailed it. Certainly not for the feint of heart, this wine is almost like a dry Syrah port. Huge, extracted, oozing with dark fruits. But get beyond this and you’ll see there’s enough structure to keep it from becoming ‘mouth candy’. What may be harder for you to get beyond is the fact that this wine is made in tribute to the University of Georgia...the school where I first learned about the pleasures of wine. No matter what your affiliation, this Syrah is one you definitely want on your team!
250 cases of fifths produced.