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Another vineyard impacted by frost, we had to segment and parse out several sections that will not end up in the final wine. However the low spring moisture proved an excellent source to control vine vigor and therefore yields. Resistant to the heat spells of early September due to their point of development, the berries benefited from the long, consistent, and dry September and October. The Viognier yields were extremely low, but we managed to take a page from the Northern Rhone and co-fermented it with the Syrah at 8%. Kobler Syrha was fermented 100% whole cluster and aged in no new oak. The Kobler is a good reminder of our passion: exhibiting the diverse response Syrah can have depending on the nature of where it is grown. Quite different than all the other single vineyard wines, Kobler Family Syrah is rarely above 14% alcohol after even long hang times in the vineyard. It is a wine that requires patience, and we have aged the 2008 an extra 6 months in barrel (18 total) to enhance the flavor development. This wine offers a wonderful experience in the savory nature Syrah can own, accented with fruit (contrasting the Walker Vine Hill, whose core is fruit accented by savory spice). White and black pepper, salami, olive tapenade, and smoked meats lay on a plate smothered in oregano infused blackberry reduction sauce. A hearty sounding meal, the wine is light on its feet and is one of the most supple mouth feels of all the offerings. While not loaded with tannin, it is a wine that has proven to age quite well and will reward your patience if you can resist it young. |
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