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Fort Ross-Seaview, Sonoma Coast
Growing season notes:
As noted, 2014 was a dry and warm season. In an effort to achieve a more northern Rhone style, we picked the Seven Pillars Syrah earlier than Jess' Block, at the start of October at 23.5 Brix.
This block went through 100% whole cluster fermentation in stainless steel, open-top fermenter. We used the classic French pigeage a pied (foot-tread) treatment to extract color and to submerge the must into the wine during primary fermentation. Native yeasts initiated both the primary and malolactic fermentations. The wine was aged for ten months in neutral French oak barrels.
408 cases produced.
This is the equally beautiful but more easy-going sister of Jess' Block. Black cherry, forest floor, and eucalyptus aromas repeat in the flavor profile along with blackberry, black tea, tobacco leaf, and grippy leather glove. Bright acids make this a perfect food-pairing wine. Wayne recommends drinking it right out of a water glass with a big plate of spaghetti and meatballs. Extremely versatile, it is cellar-worthy or accessible now. WS 90, WE 93
“Exquisitely made and worth seeking out.” -Virginie Boone, Wine Enthusiast
Hard Six Cellars
At Hard Six Cellars, we select remote vineyards and tend them with minimal intervention. It's a risky proposition, but the reward we get to share with you are wines that are the fullest expression of fruit and land.