One of my first thoughts in setting up my winery was that I would not name wines for family. My first Syrah was dubbed Reva- which is my mother’s name, almost as a very organic afterthought. Within moments of unveiling that wine, my father asked, ‘So?’ I quickly realized that was shorthand for: “So when will there be a wine named for me?” If anyone deserves such a tribute, it is unquestionably my father. A practicing physician since the age of 21, part of the army aircorp during World War II, planning to retire now that he is 93, Sy is the care giver we all dream to find when the time comes that we are in need.
Atop the most distant peak from our winery and main vineyard there is a dense vein of flint that is mixed with chalk and sandstone. This soil produces the grapes that make Seymour’s: aromatics of Asian spices, and flavors of smoked meats, graphite, and licorice. This syrah is our most structured and broad.
Like Reva and Lorraine, Seymour’s is aged 3.5 years in a mix of new and used French oak barrels after undergoing open top fermentation by its native yeasts; then bottle unfined and unfiltered.