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Quivira Syrah Dry Creek Valley Hommage a Ampuis 2007

Winemaker's Notes:

In two quite distinct yet successful Syrah growing regions—Côte Rôtie and the Barossa Valley—Viognier was blended with Syrah to great affect. On the steeply terraced hills of Ampuis, Viognier was first co-planted with Syrah when locals noted that Viognier ripened to a higher degree of sugar, lending the wine more body and texture. In the mid-1990s in South Australia a small number of vintners began experimenting with the two varieties for a different reason. In that fairly hot region, Syrah can be a bit one dimensional. A touch of aromatic Viognier lends a welcome “lift” and complexity. In blending these two varieties here in the Dry Creek Valley I sought the integration that comes with co-fermentation. With very ripe Syrah to start with, I did not need the added boost of sugar from the Viognier. Since most of the aromatic compounds of Viognier come from the skins, I took dry Viognier skins that had already been pressed and crushed the Syrah on top of them. The two weeks of fermentation filled the cellar with exotic aromas of apricots and blackberries. After six months in barrel and a full year in a 600-gallon oak foudre, we bottled the wine unfined and unfiltered.

Vintages

  • 2007

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Color: Red
Varietal: Syrah
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Quivira Vineyards & Winery:
Quivira is committed to making the finest wines that showcase the unique terrior of Dry Creek Valley. Quivira specializes in small-lot wines from varietals specifically matched to the soils, seasonal strength of sun, and coastal influenced nights that accentuate the unique characteristics that flow from the vine directly to the wine. The quality of our wines is an honest reflection of our commi... Read more
Quivira is committed to making the finest wines that showcase the unique terrior of Dry Creek Valley. Quivira specializes in small-lot wines from varietals specifically matched to the soils, seasonal strength of sun, and coastal influenced nights that accentuate the unique characteristics that flow from the vine directly to the wine. The quality of our wines is an honest reflection of our commitment to this land, Biodynamic agriculture and our dedication to artisan winemaking. Quivira has been a Demeter-certified Biodynamic and organic winery since 2005 and is guided by a deeply-held principle of careful stewardship of the land and all its creatures. Environmentally conscious winegrowing and winemaking is a way of life at Quivira and the difference can be seen at the estate and tasted in the wines. The Quivira estate comprises four distinct vineyards within the Dry Creek Valley appellation in Sonoma County with a total of 93 acres of vines. In addition to Zinfandel and Sauvignon Blanc, Quivira grows several Rhone varieties such as Syrah, Grenache and Mourvedre. Winemaker Hugh Chappelle works closely with Quivira's vineyard crew to capture the truest expression of each varietal from Quivira's vineyards. Tasting Room Hours Open daily 11:00am to 5:00pm, except major holidays. Read less

In two quite distinct yet successful Syrah growing regions—Côte Rôtie and the Barossa Valley—Viognier was blended with Syrah to great affect. On the steeply terraced hills of Ampuis, Viognier was first co-planted with Syrah when locals noted that Viognier ripened to a higher degree of sugar, lending the wine more body and texture. In the mid-1990s in South Australia a small number of vintners began experimenting with the two varieties for a different reason. In that fairly hot region, Syrah can be a bit one dimensional. A touch of aromatic Viognier lends a welcome “lift” and complexity. In blending these two varieties here in the Dry Creek Valley I sought the integration that comes with co-fermentation. With very ripe Syrah to start with, I did not need the added boost of sugar from the Viognier. Since most of the aromatic compounds of Viognier come from the skins, I took dry Viognier skins that had already been pressed and crushed the Syrah on top of them. The two weeks of fermentation filled the cellar with exotic aromas of apricots and blackberries. After six months in barrel and a full year in a 600-gallon oak foudre, we bottled the wine unfined and unfiltered.

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284 cases bottled February 2009 produced.

Aged 6 months.

Wine Specs:

Alcohol: 14.1%

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