Field-blended Wines
Estate-grown, Sustainably-farmed
2014 Axiom® Syrah Alegría Vineyards

2014 Axiom® Syrah Alegría Vineyards

92+ points - Robert Parker's The Wine Advocate
91 points - 2017 California State Fair Wine Competition
90 points - Purely Domestic Wine Report
94 points - Cliff's Wine Picks
Double Gold - 2017 American Fine Wine Competition
Gold Medal - San Francisco Chronicle Wine Competition

Tasting Notes

Focused, intense aromatics of dark fruit and smoky oak merge as the wine opens. The silken entry reveals plush layers of ripe plum, huckleberry, and blackberry wrapped with notes of leather, white pepper, toasted oak, mocha, coconut, white floral, and cocoa. The flavors fuse in the finish with a juicy dark cherry essence as they linger.

Winemaker Notes

An axiom is a self-evident truth, and we call our Syrah “Axiom” because it is evident from the first sniff and sip that this is a classic expression of the Cote Rotie tradition of co-fermenting Syrah with Viognier, to enhance aroma, color and, mouthfeel. We had that tradition in mind when we inter-planted our south-facing hillside as a field blend of three Syrah selections with Viognier.

The warm winter got the vines off to an early start so harvest was early as well. A three-day cold soak let natural enzymes extract and meld flavors and aromas before fermentation started. Syrah yeast completed the fermentation.

We aged the 2014 Axiom in a combination of barrels Bill carefully selected from different coopers, and sourced from different French and other European forests, for their ability to enhance the berry flavors typical of our Russian River Valley Syrah, while adding structure and notes of vanilla and spice. The barrels he chose highlight the wine’s elegant character. The result is a superb reflection of the vineyard and the vintage.

Click here to download a PDF Fact Sheet

AppellationRussian River Valley
Varietal98% Syrah,
2% Viognier
PairingA perfect match for peppercorn crusted roast beef tenderloin, or zucchini Parmesan layered with fresh mozzarella, tomatoes, and basil.
ph Level3.94