Zaca Mesa Reserve Syrah 2012

2012 Mesa Reserve Bottle Shot.png
2012 Mesa Reserve Bottle Shot.png

Zaca Mesa Reserve Syrah 2012

42.00

Winemaker Notes: The Mesa Reserve Syrah represents the best of our mesa top vineyard, focusing on younger blocks, which offer a great contrast to the older Syrah vines on the property. Our use of high-density vine spacing and new clonal material in these blocks gives the wine a brightness of fruit and richness that is unique to the Mesa Reserve. Our 2012 Mesa Reserve Syrah shows off a classic Syrah structure with bold tannins and bright acidity. The fruit is dark with blackberry and cassis layered with savory herbs, dark chocolate and violets.

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Our wines are made from sustainably farmed grapes that are estate grown, produced and bottled. With over 40 years of grape growing experience in the Santa Ynez Valley, our winemaking and vineyard teams meticulously farm our vineyard to focus on terroir-driven wines. We began growing Rhône varieties in 1978 when we were the first to plant Syrah in Santa Barbara County. Since then, we have determined that varietals planted in the Rhône Valley of France are best suited to our estate.

Our Estate - Situated less than 30 miles from the Pacific Ocean, our vineyard is composed mainly of Chamise soils. These are well-drained soils that developed over gravelly beds of silt, clay, diatomaceous shale and other sandy water-deposited materials. These soils are on dissected terraces (or mesas) with elevations between 1300 and 1500 feet above sea level. This high elevation combined with cool ocean breezes allow our grapes to retain their natural acidity. Since 1997, the winery has replanted more than half of its original vines with high-density plantings of Rhône varietals with new rootstock and clone combinations.

Growing Season and Harvest - 2012 was a fantastic year for growing grapes in the Santa Ynez Valley. We had average rainfall in the winter months and a mild spring allowing for perfect bloom and set conditions. Summer was a touch cooler than average, permitting great flavor development at lower sugar levels. The harvest began right on schedule in early September and with stunning growing conditions continued until the first week of November.

Winemaking - After hand harvesting, the grapes were de-stemmed and placed into small open top bins to ferment. During the three week fermentation, the skins were punched-down by hand twice a day to develop rich color and fine tannins. Once dry, the wine was placed into new French oak barre