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2003 Melville - Syrah Donna's Syrah - USA - California - Santa Barbara - Santa Rita Hills - Red

USA - California - Santa Barbara - Santa Rita Hills

Red Syrah
Producer Notes

In 1996 Melville Vineyards made the bold move from Knights Valley to the Santa Rita Hills appellation, where Ron Melville and his sons set up the estate property with a focus on Pinot Noir and Chardonnay. The Santa Rita microclimate, with its coastal winds and fog, provided the Melvilles the perfect locale for their 139 planted acres of Pinot, Chardonnay, Syrah, and Viognier. Winemaker Greg... More »

IWC ...
Drink Dates
Comm: 2008-2015 VF: 2005-2018

IWC ...
Source International Wine Cellar
Issue Issue 121
Author vinjames
Site / Blog   Trust Rating
Tasted On 04/20/2014
Drink Dates 2012-2019

Rich with dark fruit. Not as dark as the high density syrah.

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Author MZR
Site / Blog   Trust Rating 92.308%
Tasted On 02/27/2009
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Author Juicy
Site / Blog   Trust Rating 92.353%
Tasted On 08/17/2008

Inky in color. Purple in color. Blackberry, Raspberry. Full bodied. Juicy texture. Long finish. a bit hot at 15.9%. Tons of concentrated fruit.

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Author Daniel B
Site / Blog   Trust Rating 99.286%
Tasted On 12/01/2005
Drink Dates 2005-2012

Named in honor of the owner's wife, the Donna's Syrah is Melville's top of the line Syrah. It is very dark with an intense, concentrated nose of dark fruits, anise, earth, and minerals. Plenty of power but still elegant in the mouth with great acidity and smooth tannins. The finish lingers while tasting mainly of plum and anise. A superb wine that is being sold at a very reasonable price. Not a trace of heat despite the wine?s prodigious alcohol level. The Donn's comes from a 5.8 acre parcel planted to two Syrah clones, Estrella and Clone 1 Shiraz. 40% whole cluster fermented. Greg Brewer employed a seven day cold soak prior to fermentation as well as an extended maceration of over one week. The wine aged in neutral French oak barrels on its lees prior to bottling.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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