Wine Enthusiast
Ramey Wine Cellars, 2013 Ramey Syrah Rodgers Creek

"A perennial standout, this Syrah is cofermented with 10% Viognier, all fruit sourced from a site on the western edge of Sonoma Mountain in the cool confines of the Petaluma Gap. Beautiful and bold, it imparts a focused line of blackberry and lavender flavors over a lush backdrop of sizzling acidity and smoked meat scents. âÄîV.B."
Wine Advocate
Ramey Wine Cellars, 2013 Ramey Syrah Rodgers Creek

"Co-fermented with 10% Viognier, the 2013 Syrah Rodgers Creek Vineyard has a medium garnet color and notes of jasmine and lavender over a black pepper and tar cor, with fruit notes of blackberries and black raspberries. The medium-bodied palate is earthy/savory in character, with a solid frame of chewy tannins and plenty of spice layers on the finish."
Wine Advocate
Ramey Wine Cellars, 2013 Ramey Syrah Rodgers Creek

"David Ramey has always done a terrific job with Syrah and it seems to me that a lot of his efforts with this varietal are rarely noticed. All of his Syrahs are co-fermented with 3% to 5% Viognier, which gives uplift and extra dimension to the aromatics. Usually 20% to 25% whole clusters/stems are used during the fermentation and all are aged in 100% new French oak. Rich, full and layered, the most backward of the three wines, and probably needing several more years of bottle age is the 2013 Syrah Rodgers Creek. This wine shows more structure, tannin and bacon fat along with cassis and floral notes. It is full-bodied, structured, masculine, and somewhat resembles a Côte Rôtie from the Côte Brune. Once it hits maturity in several years, it should drink nicely for at least 10-15."
–Mar 2016
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2013 Ramey Syrah Rodgers Creek
Ramey Wine Cellars

88% Syrah and 12% Viognier

This unique property is on the western, cooler side of Sonoma Mountain. Ramey's block was planted in 2002, 800 feet up the southwest face of the mountain. The inclusion of whole Syrah clusters (roughly 30%) in the fermentation heighten the “Syrahness” of this wine. The Syrah and Viognier were co-fermented, and as with all of Ramey's wines, native yeast fermentation and spontaneous malolactic fermentation were completed. This vintage aged sur lies with monthly bâtonnage and rested 27 months in 100% new French barrels. Non-filtered.

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Producer Page: Ramey Wine Cellars