2013 Rusack Syrah Ballard Canyon Estate

Year: 2013
Appellation: Santa Barbara County
Country: USA - California
Wine Spectator: 90
Vinous Media: 91
Connoisseurs' Guide: 89
Wine Enthusiast: 90
Red Wine
Alcohol by Volume: 14.2%
Price :
$26.95

"Racy and focused, with floral black raspberry and graphite aromas and compact but complex flavors of boysenberry, smoky herb and pepper beef. Drink now through 2023. 1,330 cases made. –TF" (WS)

"The 2013 Syrah Ballard Canyon Estate is gorgeous. A typical Ballard Canyon Syrah, the 2013 offers notable breadth, power and texture, with generous fruit, soft contours (for Syrah) and plenty of immediacy. Black cherries, plums, spices and new leather wrap around the bold, voluptuous finish. A healthy dollop of Petite Sirah rounds out the blend." (VM)

"GOOD VALUE, Here is a straightforward, no-nonsense Syrah that goes right to the varietal point with a mild overlay of pepper and roasted meat to its accessible and comparatively juicy young fruit. It is slightly supple and fairly full on the palate with a welcome touch of tannic grip at the end, and, if never wildly expressive, it is focused and sustained in a mannerly, somewhat polished style that invites drinking without a lengthy wait. Reviewed: November 2015" (CG)

"Plump blueberries, slate, gravel, turned earth and a light fennel character show on this wine, which comes in a custom bottle exclusive to the appellation's estate-grown Syrahs. The palate shows a lively acidity that briskly expresses the black pepper, black currant and espresso flavors." (WE)

Winery Notes:
The grapes for our Ballard Canyon Estate Syrah release are from the vineyards around the winery, located in beautiful Ballard Canyon. Situated in the larger Santa Ynez Valley appellation, Ballard Canyon has its own nuances and micro-climates that make it a near-perfect place for Rhone grape varietals such as Syrah. This bottling contains classic Ballard Canyon aromas of cassis and blackberry, with hints of licorice. Concentrated flavors of dried cherries, blackberries and cocoa mix with velvety tannins that linger on the palate.

Brought directly to the winery in the early hours of the morning, the grapes were de-stemmed, fermented in small 1-ton bins, then punched down by hand numerous times each day to extract all the dark colors, spicy flavors and smooth tannins from the grape skins. The new wine was placed into a combination of French (92%) and American (8%) oak barrels, 47% of which were new. It was bottled unfiltered in February 2015 and released that spring. 1330 cases were produced.