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Groundwork 2017 Syrah, Santa Barbara County

Groundwork 2017 Syrah, Santa Barbara County

Vintage: 2017
Varietal: Syrah
Vineyards: 60% White Hawk, 40% Rancho Arroyo Grande 
Appellation: Santa Barbara County
On aging: 15 Months in 87% neutral French oak barriques, 13% neutral French oak puncheons
On fermentation: Fermentation started in the vineyard with native yeast. 30% whole cluster fruit, 70% destemmed fruit, co-fermented in a 9T open top fermentor given punchdowns and pumpovers with love. Unfined, unfiltered, minimal sulfur. 
Alc: 14.5%
Tasting Notes Olallieberry, white pepper, cedar, green olive, cinnamon candied walnuts, chocolate dusted acai berries.
Serving Recommendation: Decant 30 min - 1 hr Serve slightly below room temperature. Aging Potential: 7-9 years

This Syrah is the standard for the elite, a true gentleman. It is the essence of unassuming confidence. 

Critical Acclaim - 
Wine Enthusiast
This label by Winemaker Curt Schalchlin might one of the Central Coast's best bang-for-the-buck bottlings on the market today. The Syrah impresses right away on the nose, with hints of nori wrap, soy, cracked pepper and singed tobacco set against wild berry and dried thyme. The palate's sizzling acidity carries flavors of fresh berry, fennel frond and thyme-laced pepper.
Editors' Choice

Jeb Dunnuck
Another terrific effort is the 2017 Syrah, which spent 15 months in neutral barrels. It has cool-climate notes of blackberries, ground pepper, sappy flowers, and hints of bacon fat. Medium-bodied, elegant, and juicy on the palate, it's California's answer to a top Saint Joseph.


Wilfred Wong of Wine.com
COMMENTARY: After my recent introduction to the Groundwork Wine Company, I am hopeful that other Central Coast wineries will follow their lead. The 2017 Groundwork Syrah deftly combines power with finesse. TASTING NOTES: This is thrilling Syrah showing balance and restraint. Its pretty aromas and flavors of ripe black fruit wrap pleasingly around the palate and should pair deliciously with an enticing grilled well-marbled ribeye. (Tasted: May 21, 2019, San Francisco, CA)