Fall ReleaseHoppe-Kelly Vineyard Eddie's Patch Syrah
2009

Winemaker’s Notes

Our new Eddie’s Patch release is the tenth vintage from this remarkable hillside vineyard and certainly one of its finest offerings. The vintages 2001-2004 were larger scaled densely brooding wines, but since 2005 we have reined in the ripeness which in turn has naturally boosted aromatic complexity and site-derived characters that are far more rewarding than sheer size alone. Our 2009 offering maintains the vineyard’s strong blackberry/cassis fruit signature but weaves brighter aromatic notes into the mix, similar to its 2008 predecessor. In the vines 2009 was a largely moderately paced, balanced year. No irrigation was required with minimal vine manipulation and this is reflected in the wine which has an integrated, complete feel to it. No components stand out or overwhelm, they combine and flow together effortlessly. The fruit ripened during early October mild weather, well before the first fall rains and this natural ripening has brought an approachability similar to our 2007 bottling which is drinking beautifully right now. I particularly appreciate how this wine balances its outgoing dense fruit with darker more tertiary aromas and flavors. As the wine ages it’s these non-fruit notes that will gradually assert themselves which should provide great drinking for at least a decade.

Saturated purple color; dense and concentrated ripe dark fruits – blackberry and cassis with menthol, dried herb, tapenade, mineral and iron tones. Maintains floral elegance and lifted aromatic character. Bright red fruit entry, lighter than the nose suggests, then dark fruit compote but not heavy or too forward, truffle notes, pepper, thyme and sage. Rich tannins round out the finish and aromatic graphite notes linger. Cellar for at least two years or decant before serving. Drink between 2012 and 2022.

Andy Smith

Vineyard

Harvest Date

October 1st

Appellation

Russian River Valley

Clones

7 & 877

Age of Vines at Harvest

13 years

Barrel Aging

Native yeast fermentation and native malolactic fermentation in barrel then aged 16 months in French oak barrels, 52% new

Production

420 cases of 750mL
20 cases of 1.5L
10 bottles of 3L

dsadsadsa