2017 The Source
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.
93 pts, Wine Enthusiast
“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 points, Jeb Dunnuck
"10% Grenache. As much as we enjoy revisiting the wines of proven producers each year, the discovery of talented new ones is equally satisfying, and Copia’s inaugural appearance in the pages of Connoisseurs’ Guide is an auspicious one to say theleast. “The Source” is a very well-made Syrah that leads with abundant, very deep, optimally ripened, blackberry fruit, and, as it unfolds, its variety’s mildly meaty, slightly peppery traits appear as does a judicious dollop of enriching oak. It is big and balanced with a very long finish, and it is structured to age wonderfully for five or more years." - 92 points, Connoisseurs' Guide
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.
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.
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