2006 Basket Press Syrah
The color of this magnificent wine demonstrates the complexity of black berry and plums. The aromas shout of clove, cinnamon and hints of eucalyptus. The flavors offer cassis, black peppers and are framed by ample acidity and assertive tannins, cast away by a finish of chocolate and cedar. Pair with roast duck and accompanied by a plum sauce.
Accolades 
- Award: Bronze
Competition / Event: 2009 Tri-Cities Wine Festival - Rating: 87
Review: The best of Glen Fiona's current releases, this displays cool-climate varietal character, with mountain berry fruit, herb, spice, tar and a streak of licorice.
Competition / Event: 2010 Wine Enthusiast - 2 - Award: Silver
Competition / Event: 2010 los - Award: Bronze
Competition / Event: 2010 San Francisco International Wine Competition - Award: Silver
Competition / Event: 2010 Seattle Wine Awards - Award: Silver
Competition / Event: 2010 San Diego International Wine Competition - Review: Black plum color leads to a nose rich with white chocolate and black pepper aromas surrounding a core of dark fruit. Supple flavors of bright cherry and plum are lush on the attack, but are quickly followed by spicy tones of basil and toast. Tannins show up quickly, but add a frame to the fruit rather than overpower it. A bright and satisfying Syrah that would pair well with barbecued chicken.
Competition / Event: 2011 Northwest Palate Magazine - 1 - Award: Silver
Competition / Event: 2010 Pacific Rim - Rating: 90
Review: Glen Fiona’s 2006 Syrah, Morrison Lane, proffers enticing aromas of smoked meat, game, lavender, baking spices, black cherry, and blueberry. On the palate it displays some elegance, good depth, spicy black and blue fruit flavors, enough structure to evolve for 2-3 years, and good balance. Drink this solid value from 2012 to 2018.
Competition / Event: 2010 Wine Advocate - 3 - Review: Black plum color leads to a nose rich with white chocolate and black pepper aromas surrounding a core of dark fruit. Supple flavors of bright cherry and plum are lush on the attack, but are quickly followed by spicy tones of basil and toast. Tannins show up quickly, but add a frame to the fruit rather than overpower it. A bright and satisfying Syrah that would pair well with barbecued chicken.
Competition / Event: 2010 Northwest Palate Magazine - 2
Assemblage
94% Syrah, 6% Counoise
Harvest Specs
The Syrahs for this wine were crushed between October 6th and October 12th 2006. 50ppm sulfur and 80ml/ton enzyme were added at the crusher. All lots had a 1 day cold soak prior to inoculation in small 1 ton fermenters.Average analysis for these grapes were 25.5 brix, 0.52 T.A. and a PH of 3.89
Fermentation
The Syrah lots were inoculated with Enoferm Syrah yeast . Lots were fermented in small 1 ton stainless bins and punched down several times a day. All of the lots were pressed around 5 brix using a 1 ton Basket Press. Once primary fermentations were complete, the wines were inoculated with ML.
Aging
Once ML fermentations ( secondary fermentations) were complete, the wines were racked off their lees into 132 gallon Puncheon barrels and aged for 30 months getting 2 rackings during the aging process. Once the aging was complete, the wines were blended, filtered and bottled.
2004 Cabernet Sauvignon
Blackberry, red currents, dark cherry and chocolate flavor with some spice and a slight hint of vanilla on the finish. Pairing with dark chocolate, beef, prime rib, T-bone steak and many rich sauces.
Accolades
- Award: Silver
Competition / Event: 2008 Los Angeles County Fair - Award: Bronze
Competition / Event: 2009 San Diego International Wine Competition - Award: Gold
Competition / Event: 2009 Pacific Rim International Wine Competition - Award: Gold
Competition / Event: 2009 Seattle Wine Awards - Award: Bronze
Competition / Event: 2009 West Coast Wine Competition - Award: Silver
Competition / Event: 2009 Tri-Cities Wine Festival - Award: Gold
Competition / Event: 2009 los - Award: Gold
Competition / Event: 2009 Pacific Rim
Assemblage
88% Cabernet Sauvignon, 10% Merlot, 1% Malbec, 1% Syrah
Harvest Specs
The majority of fruit for this wine came from black 12 of Roza Hills Vineyard. The fruit was picked on October 12th, 2004. Analysis of the must prior to fermentation was the following: TA of .41, pH of 4.03 and a brix of 24.8. The must had 30ppm SO2 and 20ml/Ton color pro added at the crusher and underwent a 1 day cold soak prior to inoculation.
Fermentation
The must was inoculated on October 13th, 2004 with Pasteur red wine yeast. A 1 1/2 #/K Tartaric Acid addition was made. Fermentation took place in small 1 ton fermentation bins. Extraction was achieved via punch downs twice daily. the wine was pressed 10 days after inoculation into barrel where it was then inoculated with VP41 ML bacteria.
Aging
This wine was aged in puncheon barrels. 54% of these barrels were now French oak puncheons while the remainder was neutral puncheons. The wine was aged for 32 months in barrel.
2004 Claret
Plum flavors and smoky earth tones accentuate this unique wine. Soft hints of anise with subtle flavors of cherry and white chocolate. Pairs well with pork tenderloin, mushroom gravy sauces and meatloaf sprinkled with shallots and peppers.
Accolades
- Award: Bronze
Competition / Event: 2008 Los Angeles County Fair - Award: Silver
Competition / Event: 2009 Seattle Wine Awards - Award: Silver
Competition / Event: 2009 West Coast Wine Competition - Award: Best In Class
Award: Gold
Competition / Event: 2009 Pacific Rim International Wine Competition - Award: Bronze
Competition / Event: 2009 Tri-Cities Wine Festival - Award: Best In Class
Award: Gold
Competition / Event: 2009 los - Award: Best In Class
Award: Gold
Competition / Event: 2009 Pacific Rim
Assemblage
38% Merlot, 31% Cabernet Sauvignon, 14% Cabernet Franc, 11% Petit Verdot, 6% Malbec
Harvest Specs
This wine is a blend of fruit that came from the Cabernet & Merlot lots for Glen Fiona. Therefore, the harvest specs, fermentation & Aging for this wine are identicle to the Cabernet & Merlot wines. Cabernet-24.8 Brix, .41 TA and 4.03PH. Harvested 10-12-04. Merlot - harvested 9-27-04 with a brix of 24.8,.35TA and a 4.1 PH.
Fermentation
The wines for this blend were inoculated with Premier Cuvee and Pasteur Red wine Yeasts.Tartaric additions were made to both lots prior to fermentation. Fermentation took place in small 1 ton fermenters with the addition of 3#/k toasted oak dust. The wines were punched down twice a day until desired extraction was acheived. Then wines were pressed off between 7 and 10 days and racked to barrel to undergo ML fermentation. Once complete, the wines were racked and S02 adjusted.
Aging
The wines for this blend were aged in Puncheon barrels for approximately 32.5 months. The Puncheons consisted of 46% new French Oak and 54% Neutral wood.
2004 Merlot
Flavors of straw, fig, chocolate and bell pepper accented by hints of toastiness from the oak aging. Very herbaceous with additional hints of dill and oregano. Pairings include pasta with rich and heavy red sauces, beef, venison and game dishes.
Accolades
- Award: Bronze
Competition / Event: 2008 Los Angeles County Fair - Award: Bronze
Competition / Event: 2008 Tri-Cities Wine Festival - Award: Silver
Competition / Event: 2009 Tri-Cities Wine Festival
Assemblage
88% Merlot, 8% Cabernet Sauvignon, 2% Malbec, 1% Syrah, 1% Cabernet Franc
Harvest Specs
The majority of fruit for this wine came from black 13 and 14 of Roza Hills Vineyard. The fruit was picked on September 27th, 2004. Analysis of the must prior to fermentation was the following: TA of .35, pH of 4.1 and a brix of 24.8. The must had 30ppm SO2 and 80ml/Ton color pro added at the crusher and underwent a 1 day cold soak prior to inoculation.
Fermentation
The must was inoculated on September 28th, 2004 with Premier Cuvee wine yeast. A 21 #k Tartaric Acid addition was made. Fermentation took place in small 1 ton fermentation bins. extraction was achieved via punch downs twice daily. A 3.6% water addition was made 5 days after inoculation. The wine was pressed 7 days after inoculation into barrel where it was then inoculated with VP41 ML bacteria.
Aging
This wine was aged in puncheon barrels. 38% of these barrels were new French oak puncheons while the remainder was neutral puncheons. the wine was aged for 33 months in barrel.
2006 Syrah Cuvee Parallel 46
This wines aromas of chocolate, peppers, spice, olives and mushroom soar on the nose while the darkness of the flavors entertain hints of black cherry, cedar and violets. Pair with a hearty beef stew, brisket and smoked game.
Accolades
- Award: Silver
Competition / Event: 2010 los - Award: Silver
Competition / Event: 2010 San Diego International Wine Competition - Award: Gold
Competition / Event: 2010 San Francisco International Wine Competition - Award: Outstanding
Competition / Event: 2010 Seattle Wine Awards - Award: Silver
Competition / Event: 2010 Pacific Rim
Assemblage
72% Syrah, 19% Cinsauly, 9% Counoise
Harvest Specs
The Syrahs for this wine were crushed between October 6th and October 12th 2006. 50ppm sulfur and 80ml/ton enzyme were added at the crusher. All lots had a 1 day cold soak prior to inoculation in small 1 ton fermenters.Average analysis for these grapes were 25.5 brix, 0.52 T.A. and a PH of 3.89
Fermentation
The Syrah lots were inoculated with Enoferm Syrah yeast . Lots were fermented in small 1 ton stainless bins and punched down several times a day. All of the lots were pressed around 5 brix using a 1 ton Basket Press. Once primary fermentations were complete, the wines were inoculated with ML.
Aging
Once ML fermentations ( secondary fermentations) were complete, the wines were racked off their lees into 132 gallon Puncheon barrels and aged for 30 months getting 2 rackings during the aging process. Once the aging was complete, the wines were blended, filtered and bottled.
2007 Walla Walla Syrah
Accolades
- Award: Silver
Competition / Event: 2011 San Diego International Wine Competition - Rating: 84
Competition / Event: 2011 Wine Enthusiast - 1