2004 Black Bear Block
Syrah, Estate Bottled Santa Ynez Valley
The Black Bear Block is a single 3 ½ acre block planted in 1978 on its own roots from cuttings brought over from Chapoutier in Hermitage region of the Northern Rhône. Named for the many black bears that live around our vineyard, Black Bear Block was the first Syrah planted in Santa Barbara County and is now the oldest remaining Syrah vineyard on the Central Coast.
Growing Season and Harvest
After a dry winter, the 2004 season started with cycles of hot and cool temperatures from early March through early May. These cycles were the main culprit for low grape set. After a very mild summer, another hot cycle hit in early September which pushed the small crop to ripeness. Syrah and our other Rhône varieties handled the heat well to produce intense, concentrated wines with bright flavors and lively acidity.
Winemaking
After hand harvesting, the grapes were destemmed and placed into small 1-ton open top bins to ferment. During fermentation, the skins were punched-down by hand three times daily to develop rich color and fine tannins. Once dry, the wine was placed into new French oak barrels to age. After 21 months in barrel and a single
racking, the wine was bottled unfined and gently filtered.
The Wine
This wine displays rich blackberry, cassis, mocha, cedar and our signature sage spice aromas and flavors. The finish lingers from the ripe tannins and smoky oak. This full-bodied wine should be enjoyed over the next ten years.
Others' Opinions 2004 Vintage "Black and superripe, this has the warmsth of a southern Italian red. Earthly scents of prunes and raisins course below the high tones of violets and spice. For a brick-oven pizza with pepperoni and black olives." 89 points. Wine & Spirits Online. "Continuing its string of scuccesses with this wine, Zaca Mesa has once again produced a deep, woodsy, blackberry syrup-scented offering whose depth and richness are matched by the fullness of its body. It is not overly tannic, but as with its predecessors, it has the stuffing and range to invite two to four years of cellaring, and an extended wait of perhaps twice that long would not be beyond its potential." 91 points & 2 puffs. Connoisseurs' Guide to California Wine. November 2007 2003 Vintage "The finest of this group is the seriously-constructed 2003 Syrah Black Bear Block Estate. Revealing a deep ruby/purple hue, aromas of smoke, blackberries, underbrush, licorice, and barbacue spice, excellent balance, good acidity, full-bodied richness, and ripe tannin, it should drink well for 7-8 years." 90 Points, Robert Parker's Wine Advocate, August 2007. "Highly Recommened" California Grapevine, December/January 2006/07 "High-toned spice drives its gamey flavors, like a kick of wasabi that lifts what would otherwise be a heavy, rich wine. ... it's juicy and red to the core, the lasting impression meaty and work" 92 Points, Wine & Spirits Magazine, December 2006. "The intense and generously filled aromas of this gutsy youngster exhibit lots of extracted blackberryfruit overlain with smoke, woodsy spice and touches of pepper, and the same combination of varietal components is replayed in the well-stuffed flavors that follow. The wine is weighty, a bit tough and underpinned by a bit of finishing heat, but is also decently balanced and long in aftertaste. It only waits for a few years of cellaring to hit its stride." 91 points and 2-puffs, Connoisseurs' Guide to California Wine, November 2006.
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