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<H1>Clos Mimi, 2004 Syrah, Shell Creek Vineyard -- SidewaysWineClub.com Shopping Cart</H1>
<B>$60.00</B>
-- <I>A big, muscular Syrah from Paso Robles. Look for inviting essence of coffee, licorice / tar and deep, dark fruits.</I>
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<IMG SRC="https://store.nexternal.com/sideways/images/04shellcreekfront.gif" WIDTH=150 ALIGN=right ALT="Clos Mimi, 2004 Syrah, Shell Creek Vineyard" NAME="Clos Mimi, 2004 Syrah, Shell Creek Vineyard" BORDER=0 HSPACE=10>
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<b><u>Tasting Notes</u></b>
<br>Winemaker Tim Spear makes controversial but highly-rated wine from the famed Shell Creek vineyard.  And this vintage is no exception, with its deep extraction (it is impossible to see through), high alcohol and long life (both in the cellar and for days after opening), this wine reflects both big dark fruit flavors as well as damp earth and warm animal fur.  A wine to be shared, discussed, and enjoyed. Try it on a winter night with grilled game, or with a good game.  Chess, perhaps.
<p><b><u>Winemaker's Notes</u></b>
<br>Limestone, limestone, limestone. When it comes to Shell Creek Vineyard, a remote one-acre plot that produces the most ageworthy of wines, I constantly give thanks to the off-white chunks of calcareous shale found in the soil.
<p>The Winemakers at L'Aventure, Linne Calodo, Justin, Saxum and Tablas Creek all talk about limestone's major influence on Syrah in Paso Robles. It's what makes every vintage of "shell creek vineyard" so unique when tasted next to Clos Mimi's single vineyard Syrahs from Santa Barbara County. Shell Creek produces a wine with a very unique color due to its high pH and low yields.
<p>Shell Creek tends to produce a wine with an elevated nose of blueberry, blackberry and cassis liqueur. Yet more important than the color and nose is the old world palate - tannins which are silky, sweet, and deceptively tannic. It is these super-ripe and gently-extracted tannins are responsible for the wine's longevity.
<p>The 2004 "shell creek vineyard" pushes the alcohol and tannin maturity envelope to an all-time high. Per Clos Mimi tradition, the grapes were 100% destemmed and 100% treaded by foot. Similarly, the wine was fermented with 100% indigenous yeasts. No water. No yeast nutrients. No enzymes. No tartaric acid. No grape concentrates. No "saignées" or bleeding the tank to concentrate the solids. No press wine. And no pumps from the vineyard to the bottle.  In other words - all natural!
<P>The wine was macerated for 69 days, or more importantly, three full moons after harvest. Malolactic fermentation was performed in barrel without inoculation. In celebration of the summer solstice, the barrels were racked barrel-to-barrel on the 22th of June 2005. This wine was aged 33 months in 100% three year old Seguin Moreau Tronçais 225-liter barrels. No fining. No filtration. No residual sugar. 100% bottled by hand via gravity.
<P>Alcohol content is a whopping 17.5%. 100% Syrah. Total production is 120 cases.
<P>Cheers!
<br>Dave the Wine Merchant
<br>866-746-7293</P>
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<LI>SKU: CM-SYR-SCV-04
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