The 2019 Sine Qua Non Syrah Eleven Confessions Vineyard unfurls gradually, yet captivates with its extraordinary nose, revealing notes of cassis, coffee beans, garrigue, and cracked pepper, intertwined with a soaring floral fragrance. It showcases an opaque ruby-purple hue. The palate boasts full-bodied, seamless power, graced by velvety tannins and harmonious acidity. With a concentrated floral fruit core, it culminates in a prolonged finish. All the elements are impeccably balanced in this magnificent, spellbinding Syrah from Elaine and Manfred Krankl. What a wine.
99 POINTS ROBERT PARKER WA
100 POINTS WINE INDEPENDENT
97 POINTS CELLAR TRACKER
Renowned for its exclusive and top-tier releases, Sine Qua Non continues to impress with the 2019 Eleven Confessions Vineyard Syrah. This exquisite wine hails from Sine Qua Non`s own estate vineyard, Eleven Confessions, nestled in Santa Rita Hills, Santa Barbara County. The cool, ocean-influenced climate fosters wines of grace and subtlety. Thriving in predominantly sandy loam soils, the vineyard imparts a profound complexity to the final product, showcasing the exceptional craftsmanship of Sine Qua Non.
Eleven Confessions is 33 acres located in the cool Santa Rita Hills appellation. We planted 22 acres in 2001, primarily Syrah and Grenache, but also some Roussanne and a tiny bit of Viognier and Petite Sirah. The other 11 acres were Pinot Noir, planted by the previous ranch owners. About half of this has been grafted to three different clones of Chardonnay and a touch of Muscat. Because the climate is rather cool, we regularly experience very late harvests; seldom before the end of October and frequently well into November. This means very long “hang time” and thus full flavored, but never over-ripe or raisined fruit. Although the vineyard is densely planted with 2,420 vines per acre, we typically have very low yields of less than 1.5 tons per acre or more importantly around 1 ¼lb. of fruit per vine. This is one of the many criteria toward great wine quality.
Pairing Suggestions: The biggest steak you can find
Maturation: Fermented with 28% whole clusters and aged approximately 38 months in 50% new French oak
