2018 Suba Rosa
Grown by us here in North Yuba from a single site facing East at 2300ft elevation on a steep rocky terrain of metamorphic and volcanic rock.
We prune, tie, tuck, sickle, shoot-thin and sucker the vines from January to July. Usually we begin picking the Syrah in the last week of August and continue, in multiple passes, through the second week of September. Each morning we pick between 600-1000 lbs of only the very ripest fruit on each vine and return to the cellar before the heat of the day arrives. We foot-stomp the fruit, 100% whole cluster, go to bed, and wake up the next day to repeat the process...
That's it. No additions or subtractions. We gently submerge the cap twice per day during maceration in tank, which only lasts 4-5 days before being pressed while still sweet, usually between 15-12 brix. The pressed juice is then left in tank to go dry before we barrel-down into neutral French oak barrels.
After 30 months in barrel we made a single addition of 21 ppm Sulfur just before bottling.