Malibu Vineyards, AWARD WINNING • SINGLE VINEYARD • LOCAL MALIBU WINE

AWARD WINNING • SINGLE VINEYARD • LOCAL MALIBU WINE

VIEW RECENT
EDITORIAL SHOOT
WITH JIM PALMER
MALIBUVINEYARDSEDITORIALSHOOT

JIM PALMERS Malibu Vineyards Estate Single Vineyard Syrah

This wine was made in the handcrafted Artisan style, paying attention to details and allowing the wine to express its own character with bold rich flavors in a very fruit-forward style.

AWARDS

Syrah 2003
"MALIBU VINEYARDS 2003 SYRAH POSSESESS MORE DENSITY...ELEGANCE, FINESSE AND OVERALL STYLE ON SYRAH"
ROBERT PARKER
WINE ADVOCATE 08/28/06


Syrah 2003 SOLD OUT	Syrah 2004 SOLD OUT	Syrah 2005 SOLD OUT	Syrah 2006 SOLD OUT


Syrah 2007 SOLD OUT

Malibu Vineyards Single Vineyard 2003 FIRST VINTAGE Syrah

Was produced from seven-year-old vines planted on North-South hillside rows using a vertical shoot position trellis system. The irrigation method practiced was regulated deficit irrigation that created a smaller fruit with intense flavors. Harvested on October 15, 2003, the fruit contained a 26.5 brix and 3.52 pH when it was transported to the Camarillo winery where it was de-stemmed and placed in a cooler at 45 degrees for five days of “cold soak” to concentrate the flavors before adding yeast to begin the fermentation process. The wine grapes remained on the skins for 15 days prior to pressing the wine into new Seguin Moreau French oak barrels for eight months before bottling. A total of 170 cases were produced.

This wine was made in the handcrafted Artisan style, paying attention to details and allowing the wine to express its own character with bold rich flavors in a very fruit-forward style.

The winning bid for a 6-bottle wooden box case of Malibu Vineyards Single Vineyard 2003 Syrah at the John Wayne UCLA Cancer Research Center Fundraiser in May 2005 was $3,100.00.

GRAPE GROWER NOTES:
THE 2003 YEAR PRODUCED SYRAH WINE GRAPES FROM SIX YEAR OLD VINES PLATED IN NORTH SOUTH ROWS WITH A VERTICLE SHOOT POSITION TRELLIS SYSTEM. THE IRRIGATION METHOD PRACTICED WAS DEFICIT IRRIGATION, PRODUCING A SMALLER FRUIT WITH INTENSE FLAVORS.

THE FRUIT WAS HARVESTED ON OCTOBER 15, 2003 WITH A 26.5 BRIX AND 3.25 pH. TAKEN TO THE WINERY IN CAMARILLO, CRUSHED AND PUT INTO A COOLING AREA.

WINE MAKER NOTES:
AFTER THE CRUSH, THE GRAPES WENT THROUGH FIVE DAYS OF “COLD SOAK” BY PUTTING THEM IN A COOLER AT 45 DEGREES FOR FIVE DAYS TO CONCENTRATE FLAVORS BEFORE ADDING YEAST AND BEGINNING FERMATION. THE CRUSH WAS LEFT ON THE SKINS FOR 15 DAYS BEFORE PRESSING THE JUICE INTO NEW SEGUIN MOREAU FRENCH OAK BARRELS FOR EIGHT MONTHS BEFORE BOTTELING.

THIS WINE WAS MADE IN THE ARTISAN STYLE OF HAND CRAFTING, PAYING ATTENTION TO DETAILS AND ALLOWING THE WINE TO EXPRESS ITS OWN CHARACTER WITH RICH FLAVORS IN A VERY FRUIT FORWARD STYLE.