1997 Parmelee Hill Vineyard Syrah
The '97 vintage Parmelee Hill (named for Steve Hill, vineyard manager at Durell, and his wife, Gwen Parmelee), is just over 14% alcohol. The fruit was harvested the first week of September, destemmed, fermented open-top, punching down the cap two to four times daily (more often during the peak fermentation period). At dryness, (12 days) the wine was pressed off directly (without settling) into French 500 liter barrels of 10 years average age. Malolactic fermentation occurred in barrels, and the first SO2 addition was made after malolactic. Other than topping every other week, the barrels were left undisturbed until April of '98. First racking was done in April, the second in June. It was racked again in September, and bottled the third week of September '98. Production totalled about 500 cases. The '97 Parmelee Hill shows extremely dark, purple-red color. Marvelous deep, brooding nose; strong smell of meat, smoke, dark fruit. A bit closed as yet. Powerful sweet fruit in a rich, fat cloak of complex flavors. Very firmly and finely structured. Mouth coating, melting tannins. Great length. Needs 7-10 years. Most promising. Suggested retail: $35.00 |
Looking downslope
Unearthed rock |
