Very dark red, with purple at the rim. Startling, deep nose, earthy, peppery, very smoky (reminiscent of the smoke from burning leaves in Autumn). Pure, juicy flavors on entry, quite penetrating, yet nearly weightless. Really suave tannins. The overall impression is deceptively graceful; there is coiled power and persistence to the flavor and finish that belie the suppleness of the wine. The previous bottling of Parmelee-Hill was power from start to finish, the elegance it would eventually attain not readily apparent in its youth. A colleague referred to it once as the Mike Tyson of Syrah. By comparison the ’05 might be thought of as the Sugar Ray. You decide which one.

Wine maker notes

Grapes were picked in two passes, about 9 days apart. Destemmed, fermented in open-tops, punched down twice a day. Pressed at dryness directly into 21 year old French puncheons. Spontaneous malo in barrel. First racking in May of 2006, then racked in late August, prior to bottling.