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2017 The Source

2017 The Source
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$58.00
 
Available Spring 2020

Syrah is Copia’s biggest inspiration and obsession in one. It has rapidly become our flagship varietal for its depth and nuance. Santa Barbara’s cool, foggy microclimate showcases the spicy side of the varietal with a mysterious earthiness and a wild animal fat quality – the true hallmarks of a seductive Rhône-style, cool climate Syrah. Energetic ocean breezes feed the steep slopes and valleys of the region, allowing the varietal to ripen steadily. Syrah becomes less “jammy” and more exotically spice-driven.

Wine Specs
Vintage
2017
Varietal
90% Syrah, 10% Grenache
Harvest Date
September and October 2017
Acid
6
pH
3.9
Aging
Aged 20 months in 40% new and 60% neutral French oak
Fermentation
20% whole cluster, fermented in stainless steel
Alcohol %
14.9
Wine Profile
Tasting Notes
Inky and full of dark red fruit, The Source has a gradient of gaminess, tobacco and violet-inflected flavor. There are aromas of incense, smoke and white pepper. The texture rivals silk and velvet, with a seriously round mid-palate and extended finish. A powerhouse of a Syrah.
Ratings
“The Source reveals a deep purple/plum color as well as a classic bouquet of bloody red and blue fruits, bouquet garni, bacon fat, and spring flowers. With an incredible, cool-climate bouquet, medium to full body, a rounded, sexy texture, and a great finish, it's a terrific head-turning Syrah from this estate that I suspect will drink well for a decade.” - 93 pts, Jeb Dunnuck
Winemaker Notes
Syrah for this blend was handpicked in October at the peak of flavor ripeness and phenolic maturity. Grapes were sorted with 20% whole cluster integration. Fermented in stainless steel. Extended cold maceration was employed for optimal extraction of color and tannins. Cap management included daily punchdowns, pumpovers and délestage. For 20 months, the wine was brought up in 40% new and 60% neutral French oak barrels. Bottled June 11, 2019.
Food Pairing Notes
Duck confit with haricots verts | Oven-roasted turkey with sage butter | Red wine braised beef shortribs | Memphis dry rub spareribs | Gouda cheese
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