COILED SYRAH

The Coiled label is focused exclusively on Syrah because we find this grape to have the most potential in the Snake River Valley and we love to drink Syrah. Most wine drinkers have discovered that Syrah does well in a variety of climates, but its character varies dramatically depending on where it is grown. Snake River Syrah typically possesses jammy fruit flavors one would expect from Syrah grown in a warm climate, but they also display intriguing spicy notes often associated with cooler-climate Syrahs.

Sawtooth and Skyline Vineyards

Well before I started even thinking about this project, I was struck by the site and management of the vineyards at Sawtooth Winery. The combination of well-draining soils on top of volcanic rock, with the slope and exposure of this vineyard, convinced me that I could count on the Sawtooth vineyard for quality fruit year after year. I love this vineyard for the earthy and spicy character it imparts to my Syrah. Sawtooth Winery also owns and manages Skyline vineyard, which is larger and more fertile. In 2006 I made Syrah from both vineyards in an effort to better understand the fruit. Although Syrah from the Sawtooth vineyard offers more complexity, the Skyline Syrah also plays an important role. These grapes simply burst with fresh fruit character and liven up my overall blend.

Winemaking

I have always liked the fruit character in Idaho Syrahs, but I have sometimes found the tannins to be aggressive or unintegrated. As a result, my goal as a winemaker is to maximize the fruit character in my Syrah, while taking conscious steps to manage its tannin profile. I do this in a number of ways, from the processing at harvest to the bottling and packaging of the aged wine.

Although harvest is often referred to as “Crush,” I do not actually crush my grapes. Instead, they are gently destemmed into small open top stainless bins where the grapes are allowed to break down during the fermentation process. My bins are custom made, with a size and shape that provides a higher skin to juice ration than tall tanks, allowing for better extraction. I do punch downs as opposed to pump-overs, which is a gentler method of creating contact between the juice and skins. When the wine goes to press, there are still some whole berries present.

Once the wine is pressed, it finishes fermentation in French oak barrels. I prefer French oak for Snake River Valley Syrah because the tannins are finer and the aromas less overwhelming. I find Snake River Valley Syrah to fall on the elegant side of the Syrah spectrum, and I handle it accordingly. I minimize the wine work during aging to maximize the fruit character left in the wine when it goes to bottle. This wine is aged for 11 months in barrel before going to bottle.

As a final measure to ensure that the expression of my wine is true to the grapes, I bottle it under screw cap. There is simply nothing more disappointing than a well-made wine ruined by cork taint.

301 Cases Produced
Alcohol: 14.7%
Price: $29

Here’s to those following their own winding path!