A row of barrels in the Relic cave.

2016 Scarpa Syrah

This is our 6th vintage of Phoenix Ranch Syrah, and the wine just keeps improving. We have dialed in our picking and have begun including a few stems to add complexity, resulting in a Syrah to delight hedonists, yet also please lovers of aromatic, cooler climate Syrah. The aromatics are classic with a melange of blackberry, raspberry coulis, black olive, underbrush, white peppercorn, bacon fat and tobacco. The palate is rich with powerful flavors, but not overripe, and concludes in a beautifully structured finish with soft tannins that add length and complexity.

  • 100% Syrah
  • 100% Phoenix Ranch
  • Clones: Syrah Noir and Estrella River, planted in tufa in the early 1990s
  • Farmed biodynamically
  • True Syrah spice and depth
  • 20% whole cluster for added complexity
  • Unfined and unfilitered
  • 102 cases from 4.5 barrels

One of the first wines they named, since the vineyard sources continued to change in the first few years, the 2016 Syrah Scarpa is 100% Syrah sourced from the Phoenix Ranch Vineyard that was fermented with 30% stems and aged in 40% new barrels. Blueberries, spring flowers, bacon fat, and olive notes all flow to a silky, ultra-fine seamless Syrah that has no hard edges, gorgeous purity, and a great finish. Another remarkable wine from winemaker Mike Hirby, it has classic Syrah complexity and nuances with some serious California fruit. Drink it over the coming decade.
Jeb Dunnuck
January 2019
Wine Spectator Insider October 31, 2018 (93 points) – Tim Fish Bold, plush and polished, with vibrant blackberry, sweet anise and smoked pepper flavors that finish with refined tannins. Drink now through 2024.
Tim Fish
Wine Spectator Insider
October 31, 2018
One-hundred percent Syrah from the Phoenix Ranch just north of Coombsville, aged for 21 months in 40% new French oak and using 30% whole cluster fermentation, the deep garnet-purple colored 2016 Syrah Scarpa has gorgeous blackberries, black cherries and mulberries with a wonderful spicy, peppery undercurrent with hints of wild sage and smoked meats. Medium to full-bodied, it fills the palate with spicy black fruits framed by rounded tannins and finishing long and savory.
Lisa Perrotti-Brown
The Wine Advocate
October 2018