24th September 2014
November 18th 2015
2014 Moaveni Vineyard
Bennett Valley defined. Moaveni pulls you in with it's dark fruit and spice. A beautiful expression of ripe Blackcurrants and Boysenberries along with a barbeque spice background. Black peppercorns, black licorice, olive, cola spice and lavender. All in one glass! In the mouth, the wine coats the palate with it's opulent dark fruit, pepper and a black licorice finish.
Our second vintage from this vineyard in the Bennett Valley appellation. The vineyard is further up the valley and is up against the Sonoma Mountain ridge. This slightly higher altitude plays with the fog patterns and allows for a more evenly ripening even in difficult vintages. It is a very steep vineyard, which promotes water run off, which results in smaller berries, which in results in more intense flavored wines.
The vineyard was harvested on the 24th of September reflecting the warmer vintage and was fermented on skins of 18 days. The wine was pressed to tank where ML fermentation started and then racked to barrels where it completed the ML fermentation. The wine was not racked and left in barrels for 14 months and then was bottled unfiltered and unfined in mid November 2015.
Food Pairing Notes
Moaveni Syrah was made for barbeque or steak. Make sure to pepper and dry rub which ever protein you are going to barbeque. The spicier the better! The wine will hang with most spices and brings forward the fruit in the wine.