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Sine Qua Non Syrah Central Coast Ode To E 2004

Winemaker's Notes:

Sine Qua Non has its own winemaking facility in Ventura, not far from the Santa Barbara vineyards where the fruit is sourced from the region's best vineyards. In the last few years Elaine and Manfred have begun creating their own vineyards dedicated to Rhone varietals and now their Cumulus and Eleven Confessions estate vineyards are contributing the majority of the fruit for their wines. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a simplified explanation of a very dedicated and artistic approach to winemaking. The wines are at once very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.

Vintages

  • 2004

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Winery: Sine Qua Non
Color: Red
Varietal: Syrah
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Sine Qua Non:
  Sine Qua Non is the California cult wine created by Austrian winemaker Manfred Krankl and wife Elaine. These highly in-demand wines, which consistently received near perfect scores from critic Robert Parker, can fetch upwards of $500 a bottle and can only be had through their über exclusive mailing list or via auction. The wines are Rhone style blends in red and white, kept to a... Read more
  Sine Qua Non is the California cult wine created by Austrian winemaker Manfred Krankl and wife Elaine. These highly in-demand wines, which consistently received near perfect scores from critic Robert Parker, can fetch upwards of $500 a bottle and can only be had through their über exclusive mailing list or via auction. The wines are Rhone style blends in red and white, kept to a small production of 3,500 cases a year. The name is Latin for “without which not” or more fittingly to fans, “something that cannot be done without.” The “winery” (not open to the public) is a warehouse in Ventura, California, originally founded during Krankl’s stint as owner of restaurant Campanile, for which the first wines were produced in 1994. The first wines were produced from fruit sourced in various locations in California and other including Oregon, but he now grows most of his own grapes in small vineyards in Ojai Valley and Sta Rita Hills.    One of the unique elements of these wines is that since Krankl believes each vintage tells its own story, the name of the wines change with each vintage, as do the self-designed labels and even bottle shapes. Some of the original wines were Pinot Noir, which he no longer produces, the last one in 2005 called “Over and Out.” Now the wines are predominately Rhone blends, with names such as “Whisperin E” (named for wife Elaine), “Pagan Poetry Rosé,” “Poker Face,” and “Mr. K The Noble Man” (dessert wines produced with Austrian colleague Alois Kracher).  Read less

External Reviews for Sine Qua Non Syrah Central Coast Ode To E

External Review
Source: Epic Cellars
04/28/2010

The 2004 Syrah Ode to E (a blend of 94% Syrah, 4% Grenache, and 2% Viognier) will ultimately spend 43 months in oak. (The debut vintage of this long-aged Syrah, the 2001 Heart Chorea, demonstrates that this has become one of the world s most prodigious Syrahs.) The 2004 Ode to E exhibits extraordinary purity, and beautiful sweet blackberry and cassis notes along with hints of graphite, camphor, and a subtle, but intense meaty character. Unbelievably concentrated, but neither heavy nor overbearing, this exceptional Syrah possesses a phenomenal personality, an amazing seamlessness, and no hard edges. It should be riveting when released and age easily for 12-15+ years.



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Sine Qua Non has its own winemaking facility in Ventura, not far from the Santa Barbara vineyards where the fruit is sourced from the region's best vineyards. In the last few years Elaine and Manfred have begun creating their own vineyards dedicated to Rhone varietals and now their Cumulus and Eleven Confessions estate vineyards are contributing the majority of the fruit for their wines. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a simplified explanation of a very dedicated and artistic approach to winemaking. The wines are at once very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.

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