Despite picking our Syrah at Sierra Mar Vineyard on October 4th, earlier than ever, the rachises (i.e., stems) of the clusters showed significant maturity.  Hence, we decided not to destem 30% of the fruit in hopes that the stems would enhance the aromatics and provide additional structure to the wine.  Cold soaked for five days, fermentation was fully indigenous.  After 20 days on the skins, the wine was pressed to all French oak, only 21% new.  Bottled unfined and unfiltered.