2007 Axiom® Syrah Alegría Vineyards
Gold Medal - 2010 Sonoma County Harvest Fair
Highly Recommended - California Grapevine
91 points - Snooth.com
3.5 stars (out of 4) - Press Democrat
Robust yet opulent with delicate undertones, this is a classic cool-climate Syrah. The aromas of deep dark fruit offer a glimpse of the rich, complex flavors to follow. The core of spicy blackberry with a hint of leather, coffee, orange peel, and dark chocolate is wrapped in a plush yet slightly chewy texture. The 2% of Viognier provides a subtle floral note mid-palate that extends into the finish, adding a layer of interest and complexity. Try it with smoky barbequed ribs, or a spicy eggplant parmesan.
September 2012 Update: Gracefully aging, the wine has taken on a velvety quality in the nose and texture. Softened tannins and integrated oak have mellowed the wine, unveiling the richness from beneath the once firm structure. Perfect for enjoying now.
An axiom is a self-evident truth. We named our Syrah “Axiom” because it is evident from the first sniff and sip that this is a classic expression of Russian River Valley Syrah. Foggy mornings and cold nights stretch out the growing season, giving the vines time to develop spicy berry flavors.
2007 marked our 15th Syrah harvest at Alegría Vineyards, although we did not produce an Acorn Syrah until the 2000 vintage. 2007 was close to an ideal year for Syrah. Relatively mild weather through the summer growing season assured even ripening and optimum flavor development. We harvested our Syrah, a mix of five clonal selections with a small amount of Viognier, on October 7 and 8, and divided it into two equal lots. After a three-day cold soak, we inoculated each lot with a different Syrah yeast to begin fermentation. Co-fermentation with Viognier follows the tradition of the Cote Rotie.
We barreled the wine on October 29 in a carefully selected mix of French, Hungarian, and American oak barrels for 17 months aging. The particular combination of forests and coopers that Bill selected added structure and notes of vanilla and spice while enhancing the Syrah flavors.
October 7 & 8, 2007
Brix at Harvest:
Aged for 16 months in 48% American, 44% French, and 8% Hungarian oak barrels; 48% new oak
May 18, 2009