Description

ABOUT THE PRODUCER:
Andrew Murray fell in love with the emerging Rhône varieties, Syrah and Viognier, in the late 1980s while traveling through the Rhône Valley. Leaving his UC Berkeley palaeontology studies behind, he pursued his new-found love of Syrah, with a winery internship in Australia. Returning to the US, he earned a bachelor’s degree in viticulture and oenology from UC Davis. He then founded his eponymous Santa Ynez winery and vineyard. Andrew and his family were drawn to the natural beauty, climate, soils and topography of Santa Barbara County, which reminded him of the Rhône Valley. Andrew’s focus and dedication to his craft have culminated in what Robert Parker Jr. calls, “…one of the shining stars in the Santa Barbara firmament.” Despite myriad accolades, Andrew remains the same modest, approachable, contemplative man he was when he first embarked on his wine journey in Australia back in 1992. Sustainability In Practice (SIP) certified, he is eternally committed to vinicultural ‘Kaizen’ – the unrelenting pursuit of continuous improvement – and his scintillating, elegant wines are proof of this.

ABOUT THE VINEYARD:
The Curtis vineyard is located in the Santa Ynez Valley, which has a distinctive topography due to the transverse mountain ranges, cool coastal climate and ancient sea-bed soils. The ranges funnel cool, coastal winds from the Pacific Ocean, and these daily breezes are a defining feature of the microclimate, moderating the daytime temperatures and creating an ideal climate for Rhône varieties. Described as a ‘viticultural region on the edge’, the extended growing season lasts from February to November, and results in concentrated flavour development. The cordon-pruned vines are cultivated according to sustainable, organic and biodynamic farming principles. Practices include attention to soil structure and cover crops to reduce soil erosion, use of plant extracts for controlling pests and mildew, and introducing microorganisms into the soil to encourage nutrients. The soils consist of sand, gravel and a tiny bit of loam, which naturally reduces vigour in the vines. 100% manual harvesting at night.

THE WINEMAKING PROCESS:
Vinified with a mix of whole cluster and destemmed fruit in small, open top vats. Careful extraction techniques, mostly manual punchdowns and no more than twice daily, were used. A short pre-fermentation maceration took place prior to fermentation at modest temperatures lasting up to two weeks. The free-run and press wine were separated after gentle pressing, the press wine was blended in depending on phenolic and tannic balance. Malolactic conversion took place naturally in barrels during the 18-month barrel ageing period.

OUR TASTING NOTES:
A rich, concentrated blend with generous notes of ripe strawberry, black cherry, and blueberry, layered with cinnamon and vanilla spice, through to a long and balanced finish.

GRAPE VARIETY:
Grenache 65%, Mourvèdre 20%, Syrah 15%.