Aromas of acai berry and milk chocolate are prominent on the nose with touches of barn and slight minerality.  Flavors echo the nose with more dark berries, leather, sandalwood, and vanilla/spice.  The wine shows excellent restraint and is complex and well-structured without being over-saturated.

WINE INFORMATION

Bedrock Wine Co. was started in 2007 by Morgan Twain-Peterson. Working out of a small converted chicken coop in a friend’s backyard, Morgan focused on making personality-filled wines wrought from a small array of thoughtfully farmed vineyards. Over time the chicken coop and its outdoor fermenters and tiny basket press gave way to production at another friend’s winery and eventually to the “elegant” tin-sided warehouse that is now their home. In addition, after six years of working alone, the winery welcomed Chris Cottrell as a partner-in-crime along with a small, dedicated staff.

The winery is first and foremost a mission-driven operation dedicated to preserving and rehabilitating old vineyards around California. These vineyards, planted by California’s viticultural pioneers in the late 19th and early 20th centuries, are living pieces of history. Not only is Bedrock able to draw inspiration from those very pioneers, but they get to actually use the materials they planted, which have survived for over 100 years.

The 2018 Bedrock Syrah is a blend of several, top notch vineyard sources including Hudson, Griffin's Lair, Alder Springs, Weill, Shake Ridge, Bedrock and Walker Vine Hill, all practicing organic viticulture. The Syrah was co-fermented with 8% Viognier with about 40% whole clusters and then aged in neutral oak for 14 months.

Charcuterie, Cheese, Duck, Grilled preparations, Hearty stew, Lamb, Roasted Root Vegetables, Sausage, Slow-smoked Barbeque/BBQ Sauce, Wild Game