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Sumu Kaw Syrah 2016

La Clarine Farm • 750ml • 12.8%

$35.95 $33.95

Red natural wine from the Sierra Foothills, California, made from 100% Syrah. It shows classic Syrah notes - smoke, herbs, bacon fat, olives - but with its distinctive California twist. The fruits are richer and darker in tone (blackberries!).

Natural wine icon identifying wine made naturally from organic or biodynamic grapes Hand harvested pruning scissors icon identifying wine harvested manually No fining icon identifying unfined wine No filtering icon identifying unfiltered wine No added sulfites icon identifying wine made without added sulfites

SKU: LACLSUMU17C
Why You Should Try It

The Wine: Sumu Kaw Syrah 2016

From the producer's website

The 2016 Sumu Kaw Syrah reminds me very much of the 2014, and somewhat of the 2010. It seems very “together” for such a young wine, very expressive. It shows classic Syrah notes - smoke, herbs, bacon fat, olives - but with its distinctive California twist. The fruits are richer and darker in tone - blackberries!

Structurally, the wine differs from the 2014 in that it is built for aging (here it resembles the 2010), with firm tannins and a juicy acidity. And age it will, with proper storage. This is our 9th vintage of this Syrah from the Sumu Kaw Vineyard, and tasting back to 2008, none of the previous years are tasting old or weak. So, although I heartily encourage you drink a bottle (or two) now, please feel free to stash away a few more bottles to explore in the coming years. For near-term drinking, you may want to decant the wine for a few hours, but it’s not a necessity.

100% whole cluster fermented Syrah, foot crushed, aged in puncheon and tank. Bottled unfined and unfiltered. 12.8% abv. 250 cases made.


The Producer: La Clarine Farm

From the producer's website

La Clarine Farm is located at 2600 feet in California’s Sierra Nevada Foothills. On our 10 acres (4 Ha) we grow wine grapes, raise goats and share our space here with numerous dogs, cats, bees, chickens, birds, gophers, flowers and herbs.

At La Clarine Farm, we make wine as naturally as possible, adding no yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in our vineyard. We allow fermentation to occur spontaneously and allow them to complete in their own time (this can take up to 6 months!). Every vintage has its own rhythms. We age our wine in neutral containers, never in new oak, and let the wine develop without sulfur additions or excessive racking. We bottle when the wine is “complete” (when a wine eventually “comes together” and is harmonious). We then add a minimal amount of sulfur to ensure the bottles you receive are safe from the rigors of travel and fluctuating temperatures


The Region: Sierra Foothills


 

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