Henry Frederick Anspach, a Livermore farmer, could often be seen smoking his pipe and looking very relaxed and pleased after a rewarding day on his Ranch. Meticulous farming practices at Hayes Ranch, where our Syrah sits nearly 1000 feet above sea level, result in a full-bodied wine with rich color and density, as well as earthy tones and an inherent smokiness from vintage to vintage. Enjoy this beast with any terrestrial meat or your favorite smoke!
The Hayes Ranch Syrah has been a keystone in our program since we launched Vasco Urbano. The cuttings of Syrah from Chateau Beaucastel were planted along the ridge of the vineyard, straddling the top of the hill at about 1000 feet above sea level facing south. The result is a wine showcasing the best notes Syrah has to offer. On the nose, smokey, meaty undertones wrap brooding black berry, ripe plum driven fruit. The wine is full bodied, mouth-filling and dense and finishes with cigar box, blueberry preserves and is framed but a lush tannic structure and balanced acidity. Enjoy with smoked meats, bbq, or with your friends at a camp fire.
Hayes Ranch is located just east of Marina Ranch on the same rolling hills in the south end of Livermore Valley’s primary growing region. The fruit comes from the south facing hillside and sits at nearly 1000 ft above sea level. During the growing season the fruit is only shaded by its canopy, no other structures or interference from the sun is there to protect the grow site. The resulting wines are rich and dense and exhibit spot on varietal character.
The Syrah was hand picked in the early morning of October 6th and delivered to the winery for processing. Cluster and berry sorting without crushing the fruit gave us only the finest berries destemmed into open top bins to cold soak in our 48 degree room. On the third day the bins were brought to the fermentation cellar to start natural fermentation. The ferment made it nearly halfway through primary when various yeasts were pitched into the different bins. The bins were pressed together to create layers of different flavors from their individual primary ferment regimens. The wine was cellared in primarily French oak barrels.