Malibu Vineyards is located in western Malibu at an elevation of 1200 feet. Long days of sunlight and cool ocean breezes create a perfect wine grape growing microclimate in mineral rich soils consisting of equal parts volcanic soils, clay and sand with its own unique “Terroir”. The vineyard is planted on a south-facing hillside with north south rows using a vertical shoot positioning system. Malibu Vineyards practices regulated deficit irrigation, which produces a smaller fruit with intense flavors. The wine grapes are harvested at ultimate ripeness when the fruit is in balance with sugars and pH. The wine grapes are taken to the winery in Camarillo where they are de stemmed and placed in a cooler at 45 degrees to “cold soak” and concentrate flavors before adding yeast to begin the fermentation process. The wine is placed in new French and American oak barrels to age before bottling.
Malibu Vineyards wine is made in the handcrafted Artisan Style, paying attention to details and allowing the wine to express its own character with bold flavors in a very fruit forward style. Enjoy the flavors of this handcrafted wine.
JIM PALMER HAS BEEN GROWING WINE GRAPES IN THE HILLS OF WESTERN MALIBU AND MAKING WINE SINCE 1997. SINGLE VINYARD VARIETALS INCLUDING SYRAH, CABERNET SAVINGNON, CABERNET FRANC, MERLOT AND SANGIOVESE ARE GROWN IN A MICROCLIMATE OF MINERAL RICH SOILS ON A SOUTH FACING HILLSIDE AT AN ELEVATION OF 1200 FEET.
LONG DAYS OF SUNLIGHT AND COOL OCEAN BREEZES CREATE A PERFECT WINE GRAPE GROWING CLIMATE WITH ITS OWN UNIQUE “TERROIR.” MALIBU VINEYARDS USES SUSTAINABLE FARMING PRACTICES IN ACCORDANCE WITH THE POSITIVE POINTS SYSTEM OF THE CENTERAL COAST VINEYARD TEAM RECOMMENDATIONS. MALIBU VINEYARDS IS A MEMBER OF THE CENTRAL COAST VINEYARD TEAM, AN ORGANIZATION OF WINE GRAPE GROWERS FROM MONTEREY, SAN LUIS OBISPO AND SANTA BARBRA COUNTIES USING SUSTAINABLE FARMING PRACTICES.
FIRST VINTAGE 2003 Syrah
GRAPE GROWER NOTES:
THE 2003 YEAR PRODUCED SYRAH WINE GRAPES FROM SIX YEAR OLD VINES PLATED IN NORTH SOUTH ROWS WITH A VERTICLE SHOOT POSITION TRELLIS SYSTEM. THE IRRIGATION METHOD PRACTICED WAS DEFICIT IRRIGATION, PRODUCING A SMALLER FRUIT WITH INTENSE FLAVORS.
THE FRUIT WAS HARVESTED ON OCTOBER 15, 2003 WITH A 26.5 BRIX AND 3.25 pH. TAKEN TO THE WINERY IN CAMARILLO, CRUSHED AND PUT INTO A COOLING AREA.
WINE MAKER NOTES:
AFTER THE CRUSH, THE GRAPES WENT THROUGH FIVE DAYS OF “COLD SOAK” BY PUTTING THEM IN A COOLER AT 45 DEGREES FOR FIVE DAYS TO CONCENTRATE FLAVORS BEFORE ADDING YEAST AND BEGINNING FERMATION. THE CRUSH WAS LEFT ON THE SKINS FOR 15 DAYS BEFORE PRESSING THE JUICE INTO NEW SEGUIN MOREAU FRENCH OAK BARRELS FOR EIGHT MONTHS BEFORE BOTTELING.
THIS WINE WAS MADE IN THE ARTISAN STYLE OF HAND CRAFTING, PAYING ATTENTION TO DETAILS AND ALLOWING THE WINE TO EXPRESS ITS OWN CHARACTER WITH RICH FLAVORS IN A VERY FRUIT FORWARD STYLE.
I WANT TO THANK THE FOLLOWING PEOPLE WHO HAVE MADE THIS EFFORT POSSIBLE.
• BOB LINDQUIST OF QUPE WINERY IN SANTA BARBARA FOR HIS GUIDENCE AND SUPPORT FROM THE
BEGINNING. I LOOK TO BOB AS A MENTOR IN THE ART OF WINEMAKING.
• JIM CLENDENDEN OF AU BON CLIMANT FOR HIS INSPIRATION AND KNOWLEDGE OF WINEMAKING.
• GEORGES CLEMENT FROM THE LOIRE VALLEY IN FRANCE WHO HELPED ME DESIGN AND PLANT MALIBU VINEYARDS.
• LOUIE LUCAS FOR HIS ADVICE IN GROWING WINE GRAPES AND TEACHING THE ART OF VINEYARD MANAGEMENT. LOUIE LUCAS IS AMONG A HAND FULL OF PEOPLE IN THE WORLD WHO UNDERSTANDS
THE ART OF GROWING WINE GRAPES.