Good news, bad news.  First, the bad news.  Due to cold, damp weather in May, yields here were a paltry 43% of the year before.  I apologize to those not offered the wine.  The good news?  What we lacked in quantity, we more than made up for it in quality.  Picked September 14th (another earliest picking to date), 20% of the fruit was left as whole cluster.  Inoculated with a Rhône-isolated yeast (appropriately named “Syrah”), the wine spent 22 days on the skins before being pressed to French oak, 18% new.  Bottled unfined and unfiltered.