Liberty School Syrah comes from eight sources on the east side of Paso Robles which tends to yield more upfront, berry-like Syrah with floral aromatics.
Multiple yeast strains are used to drive the fermentations, and some lots are allowed to start off fermentation on their own, with naturally-occurring yeasts from the vineyard and the winery. Each fermenter is carefully tracked and repeatedly tasted, making possible informed decisions about when and how often to pump the juice over the skins, when to press, and how to deal with any problems before they advance. Choosing when to press reflects the tasting judgment of the winemaking team about the developing tannin structure and potential mouthfeel of the wine.
After pressing, the free run and press wine go quickly to barrel, mainly French oak, 15%-20% of it new wood. Liberty School Syrah spends a little more time in barrel than the Cabernet Sauvignon, about 14 months on average, with the original harvest lots kept separate until the final blend is put together and bottled. A small amount of Viognier is added in order to lend additional aromatic complexity and enhance color stability.
The quality of Liberty School Syrah is built in from the ground up.
