2022 Walla Walla Valley Syrah ~ Francisca's Vineyard
Double Gold Medal ~ San Francisco Chronicle Wine Competition
95 Points ~ Paul Gregutt
WINEMAKING
These Syrah grapes were lovingly hand-picked in the early morning hours by Tim and Francisca Rogan, proprietors, and a small crew of vineyard workers. After transporting to the winery, the grapes were partially destemmed (2/3) with the remaining left as whole clusters. Some Francisca's Vineyard Viognier was added (3% of the blend) for co-fermentation and co-pigmentation. Fermentation took place in a new open-top French oak puncheon and a 1-ton plastic fermentation bin. After 10 days the must was gently pressed, with the wine being transferred back to the puncheon and two small neutral French oak barrels. The wine completed malolactic fermentation over the next two months. Following graceful aging for 15 months, bottling without fining or filtering was dome on March 6, 2024.
VINEYARD
The vineyard was planted to Syrah and Viognier by Tim and Francisca in 2004. They tend to most of the farming and harvest activities themselves with a small crew that has worked on the vineyard for years and are more like family than employees. This relationship is one of the reasons we love this fruit so much. The rows we use include both Walla Walla Silt Loam and Spofford Silt Loam soils, which are well-drained. Being in the cooler southern end of the valley allows the grapes to slowly mature and develop deep color and flavors showing off this great terrior.
TECHNICAL DATA
Harvest Date - October 15, 2022
Harvest Brix – 24.8 ̊
Alcohol – 14.8%
Titratable Acidity – 4.9 g/L
pH – 4.18.
Retail Price - $48
Cases produced - 107
DOWNLOAD TECH SHEET
Double Gold Medal ~ San Francisco Chronicle Wine Competition
95 Points ~ Paul Gregutt
WINEMAKING
These Syrah grapes were lovingly hand-picked in the early morning hours by Tim and Francisca Rogan, proprietors, and a small crew of vineyard workers. After transporting to the winery, the grapes were partially destemmed (2/3) with the remaining left as whole clusters. Some Francisca's Vineyard Viognier was added (3% of the blend) for co-fermentation and co-pigmentation. Fermentation took place in a new open-top French oak puncheon and a 1-ton plastic fermentation bin. After 10 days the must was gently pressed, with the wine being transferred back to the puncheon and two small neutral French oak barrels. The wine completed malolactic fermentation over the next two months. Following graceful aging for 15 months, bottling without fining or filtering was dome on March 6, 2024.
VINEYARD
The vineyard was planted to Syrah and Viognier by Tim and Francisca in 2004. They tend to most of the farming and harvest activities themselves with a small crew that has worked on the vineyard for years and are more like family than employees. This relationship is one of the reasons we love this fruit so much. The rows we use include both Walla Walla Silt Loam and Spofford Silt Loam soils, which are well-drained. Being in the cooler southern end of the valley allows the grapes to slowly mature and develop deep color and flavors showing off this great terrior.
TECHNICAL DATA
Harvest Date - October 15, 2022
Harvest Brix – 24.8 ̊
Alcohol – 14.8%
Titratable Acidity – 4.9 g/L
pH – 4.18.
Retail Price - $48
Cases produced - 107
DOWNLOAD TECH SHEET
