2005 Purisima Vineyard Syrah

The Harvest
I have spoken previously of the conditions responsible for this magical vintage here on the Central Coast. The large amount of rain during the winter washed away much of the salt clogging the root portals. This 'cleansing of the soil' so to speak, restored the vines' ability to take up necessary nutrients very quickly and reach physiological maturity at relatively low levels of sugar. The fruit also maintained excellent levels of acidity providing a wonderful balance to the fruit.

 Purisima Mountain's high elevations (reaching upwards of 1,250 feet) influence climatic factors such as moisture, temperature and exposure. The climate is also influenced by marine air drawn up from the Pacific Ocean through the Santa Ynez Valley, which brings morning fog and cool ocean breezes in the summer afternoons. These cooling factors ensure moderate temperatures that allow for a longer, steadier ripening period, leading to superior grapes.

The Vineyard
In 2006, after several years of careful testing and experimentation, Beckmen Vineyards committed itself to farming Purisima Mountain Vineyard 100 percent biodynamically. Though the decision to adopt this organic method of farming was quality-based, it also champions a comprehensive, environmentally friendly approach to viticulture. Based on the pioneering 1920s work of scientist Rudolf Steiner, biodynamic farming offers a proactive and holistic approach to farming. By treating vineyards as complete and self-replenishing systems, biodynamic farming naturally builds soil life and vitality while defending against pests and disease. Often confused with both organic and sustainable farming practices, biodynamic farming meets the criteria of both, while focusing on a unique set of eight naturally derived non-chemical soil and plant treatments.

The Production
After visiting Steve in his cellar and tasting some lots that he had whole cluster fermented, I was intrigued by how good the wines were. This wine was fermented with 50% whole cluster to about 34 degrees centigrade. The lots were pressed directly to barrel and aged for 22 months before being bottled without fining or filtration.