In 2008 we created three wines—two varietals and one blend. Both the Syrah and the Sangiovese have minor problems, but when blended produced a surprisingly good wine.

The Blend was about 70%  Syrah, and 30% Sangiovese. You can see in the sensitive crystallization on the left, that the overall impression is a fairly balanced and even wine.

The Syrah (sensitive crystallization on the right) came in at 26.2 brix, pH 3.32 and TA .82. A deep, dark, ruby red with an intense flavor. But you can see in the crystallization that there is something slightly off—true of the wine as well.

The Sangiovese—23 brix, pH 3.32, TA .71—this year was again a bit of a problem wine. Although not undrinkable, the color was very light (same problem as last year) and fairly bland with a few off flavors. The crystallization (below) has a very uneven moon shape dominating the center, with areas of conflicting crystals and small eddies forming around the edges.