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In 2006 I stayed the course with my winemaking: just a little new oak (25% new French) and used the same yeast (Grenache.) I did however; decide to go with 50% stem inclusion in the fermentation. I absolutely love the added layer of complexity and texture that stems can add to a wine, and finally had the cajones to go with more whole cluster. Not only do we have this lush fruit profile in the Rosella’s Syrah, but also we have a nice tannin layer that holds the wine upright and gives it some more presence.

The 2006 has the flavors that I love from Rosella’s: cocoa, coffee, blackberry and a kiss of citrus. What I can say that is different about the ’06 compared to years past is that it us just more exotic and plush. There is still a great acid profile that gives the wine a freshness, but the wine is just plain crazier to be honest. Winter is coming, and this wine will go great with some hearty braised dishes.

I think that I have finally hit my stride with the La Cruz Vineyard. With the 2005 I loved the wine, but it was not the wine I exactly envisioned. With the 2006 it had all the things that I like as a winemaker, but the wine needed time in bottle to show well for you the consumer. I think that the 2007 version is a wine that meets in the middle in regards to both of those wines. The wine is loaded up with flavor as in 2005, but has the texture and backbone of the 2006 that I loved so much.

The final blend of the wine was aged in 40% new French oak for 11 months. I use Boutes Grand Reserve barrels on this wine because of their tight grain and mellow toasting. I have come to love these barrels because they really respect the fruit. To me, they just seem to provide a nice cradle (while adding a touch of spice) for the wine, and let the wines fruit characteristics dominate.

Brightness, I think, is the best way to give a one-word description of the 2007 La Cruz.
When you first get into this wine, it greets you with flavors of earth, raspberry, rhubarb and wet stones. When you give the wine sometime to evolve, layers of cream, strawberry, blueberry and sour cherry are let out. The La Cruz is held together by a slight backbone of tannin, and is really refreshing and clean. It is most definitely a food wine. I am envisioning some sort of pan roasted duck or an exotic lamb dish.

Tiny clusters always provide intense powerful dark juice. The cold weather helps the clusters retain their acidity so we can make a powerful wine with lots of grip, and the ability to age a long time. 2007 brought a few changes to the vineyard. John D. Suacci brought in the expertise of West County local superstar farmer Charlie Heintz (of the famous Heintz Vineyard just outside of Occidental, CA) to takeover management of the vineyard. The goal was to increase yields in the vineyard because yields have been too low to even break even for John. Charlie really turned things around in the vineyard and we were able to get better-balanced vines that in turn gave us better-balanced fruit.

The resulting wine from Suacci Vineyard shows us an added layer to the ever-present herbal, and sour fruit qualities. Upon opening the wine you get hints of eucalyptus, mint and raspberry. In 2007 we also got a plush layer of cherries added to the mix that is exciting to me. As the wine opens up the new velvety layers roll out and display flavors of cherries, pomegranate and cassis liqueur. The finish is tightened nicely up by the always-present Suacci acidity. This wine should continue to improve for the next few years, and judging by the way the 05 and 06 are showing, great things are to come for those of you who like to tuck wines away for a few years.