The 2005 vintage started with some challenges for a wine grower; however it ended as a remarkably successful vintage. Cool, moist spring conditions persisted into May, affecting bloom and substantially reducing yields. Our persistance and dedication to excellence in wine growing paid off. Mid summer and early fall blessed us with mild warm weather, leading to a long, slow harvest that ended late in the season. A small crop and the long, slow ripening period allowed for rich, mouth filling wines.
The 2005 Hudson Syrah was produced from Lucile’s Vineyard at Hudson Vineyards, from a heritage selection by John Alban. Harvested on October 26th, the fruit came in at 27.0° Brix and was dense with white pepper aromas. Nearly 20% of the fruit in the tank was uncrushed, to give a bit of whole cluster pepper and spice and to also reach the desired tannin levels. The wine progressed through maceration and eventually struck a balance between the tremendous fruit characteristics and the smoky Billon oak. The wine was fermented using indigenousness yeast and rested in barrel on its gross lees until just before bottling. It was bottled unfiltered and unfined in the summer of 2007. The wine may throw a bit of sediment while it ages.
The 2005 Hudson Syrah fills the glass with a dark ruby purple wine with crimson edges. The nose is a polar expression of sweet boysenberries, mocha, anise and roasted nut, countered by iron, blood sausage and Basque peppers. The palate shows an intensity of crushed black plums, blackberries and cola. The acidity is vibrant and fresh, with slightly woody notes keeping the flavors moving across the palate, adding structure. A chewy finish of roasted fruit, nuts and anise completes the wine.