"Flirting with perfection, the 2012 Petite Syrah Hayne Vineyard and 2012 Petite Syrah Pesenti Vineyard both have off-the-charts richness as well as opaque black/blue colors, enormously concentrated red, blue and black fruits intermixed with camphor and creosote notes. The Pesenti also reveals a chalky minerality that no doubt is from the limestone soils of that region. They can be drunk for their impressive scale, richness, texture and power in their youth, but they will not exhibit much secondary development for at least a decade. They will still be offering provocative and prodigious drinking 30 to 40 years from now. (96-100)" â€“December 2013
"Delivers an intriguing mix of sandalwood, frankincense, candied ginger and espresso flavors, wrapped around a deep, dark core of huckleberry, blackberry and boysenberry, with accents of black licorice, clove and dried sage. The tannins are thick and velvety, and the finish goes on forever. Drink now through 2030. 400 cases made.âÄìMW"
Vinous Turley Wine Cellars, 2012 Turley Petite Syrah Hayne Vineyard
"Saturated ruby to the rim. Complex aromas of citrus peel, dark chocolate and eucalyptus, with fruit in the background in the early going. Hugely rich, layered and deep, with dense, sweet, palate-saturating flavors of dark berries, menthol and dark chocolate. At once broad and energetic, this very powerful, lush wine finishes with thoroughly ripe tannins and outstanding length. This bottle was much fresher than a sample I tasted a year ago shortly after the bottling." â€“March 2015, Stephen Tanzer
Planted in 1953, the organic Hayne Vineyard is all head-trained & dry-farmed. According to winemaker Tegan Passalacqua, this site is perfect for Petite Syrah, as the vines are totally self-regulating. As such, yields for the Hayne Petit Syrah are very low. Fermentation begins with a five-day cold soak, and skin contact during fermentation lasts about 45 days. Grapes undergo a gentle extraction, relying on pumpovers rather than punchdowns. For the period of post-fermentation maceration, the tank is pumped over for five minutes every other day to keep the cap from drying out. The wine sees 80% French and 20% American oak barrels.