Syrah, Enfield Wine Co. "Haynes Vineyard" 2013

Syrah, Enfield Wine Co. "Haynes Vineyard" 2013

Regular price $48.00 Sale

Syrah from a one of New California's Napa legends-in-the-making and one of Coombsville's most historic and valued sites. A knockout vintage too. You should probably buy this wine. 

A Q&A with John Lockwood, winemaker/vintner of Enfield Wine Co:

Compline: Haynes Vineyard is a living piece of Napa's viticultural history, but it's easy to overlook. What drew you to this site?  
John: I used to drive by it everyday on the way to Heron Lake and marvel at the old vines and rocky cobblestone soil, which I could see from the road. I also was a big fan of the Tulocay wines made from the site for many years, so Haynes was always on my radar. I walked the vineyard for the first time in 2010 and saw the volcanic ash subsoil and met Fernando Delgado, who by then already had been farming the vineyard for 40 years. It was one of the easiest decisions I have made in the wine business.

For years people said Syrah was the next big thing and it always fizzled. Do you think interest in cool-climate Syrah is finally giving it the platform it deserves?
I think consumers are a bit confused by Syrah, because winemakers have been a bit confused by it. Syrah grows really well in California, and has produced some of my all time favorite California wines, but stylistically it can be all over the map - from soft, pretty and floral, to big, bold and structured. While my personal pallet leans towards a “cooler-climate” style, I think we need to do a better job communicating what to expect from each bottle. That said, I do think Syrah can get “heavy” very quickly in our sunshine drenched climate, and a more nuanced style is where Syrah really inspires the most passion among its fans.

Q: What inherent qualities in Syrah do you like to emphasize in the finished wines? 
I want the finished wine to be both powerful . . and pretty, so I focus a lot on aromatics. As a site, Haynes naturally has power, structure, and acidity - so I am really trying to coax our those delicate floral notes to balance out that power. When I’m sampling the grapes for ripeness, there’s a moment where the violet jumps from the background to the foreground, and that’s when I know the aromatics will be explosive. Then I use whole cluster fermentation (which includes the grape stems) and age the wine in large format barrels to really emphasize and preserve those delicate aromatics.

Q: 2013 was a great vintage for Cabernet in Napa Valley. How did Syrah fare? 
It was a great vintage for Syrah as well, especially for aging. It was a structured vintage, that also maintained excellent natural acidity. The combination meant the wines were a bit tight upon early release, but they are aging very gracefully and should be among the longest lived of any vintage we have made.

Q: Drink this now or forget about it in the cellar for a few years?
The drinking window is open, but closer to the beginning than the end. It is in a great place right now and no one should hesitate to open a bottle. For the serious collectors, I expect we are about 2-3 years away from hitting its absolute peak. I am quite fond of the 8-15 year window on Syrah, when the wine has shed its baby fat and built up some deep complexity, but still holds much of its primary freshness. 

Must be 21 years old to purchase. ID is required at delivery or in-store pickup.