Canihan Wines Exuberance Syrah 2006

Wine Technical Data: 100% Estate Grown Certified Organic Vineyard Harvested on October 24, 2006 Sugar at Harvest: 26.1 Brix Cold soaked for six days Aged 14 months in 100% French Oak 13.7% Alcohol Residual Sugar: 0.31g/100ml Total Acid: 0.78g/100ml 3.49pH Bottled on February 13, 2008 370 Cases Produced Gold Medal- 2009 SF Chronicle Wine Competition Our 2004 Syrah won “Double Gold Best Syrah/Shiraz” and “Best of Show-Red Wine” at the 2007 San Francisco International Wine Competition $40 per bottle

2004 was our inaugural vintage. Our Syrah won a Double Gold Medal (Best Syrah), and was judged the Best Red Wine of Show in the 2007 San Francisco International Wine Competition (www.sfwinecomp.com).
Exuberance describes our emotions upon learning that our Syrah was judged by 47 judges to be the best red wine from more than 4,300 wines. We feel that great wines originate in the vineyard, and that the cool climate of our Sonoma Valley organic vineyard results in an exceptionally elegant Syrah. We believe the 2006 Exuberance Syrah is even better than the 2004 and 2005 vintages, as we recently won a Gold Medal in the 2009 San Francisco Chronicle Wine Competition (www.winejudging.com), the largest competition of American wines in the world. Back-to-back Double Gold medals have proven that our terroir, meticulous organic farming practices, and minimalist winemaking philosophy result in exceptional wines.

VINEYARD NOTES: Located on the border of the Sonoma Valley and Los Carneros appellations, planted in 1998 with Clone 1 on SO4 and 101-14 rootstock, this 3.4-acre vineyard produces a cool-climate Syrah. Phil Coturri’s dry-farming, pruning techniques and biodynamic vineyard management practices result in low yields of less than 1.5 tons per acre. The vineyard is certified organic by CCOF.

TASTING NOTES: “Like its delicious 2004 and 2005 siblings, this is an engaging and elegant Syrah. It is bright and rich to the nose, offering blueberry, boysenberry, red raspberry and red rose aromas, with notes of bouillon, smoked meat and black and white peppercorn in support. It is already silky on the palate, with a generous mouth-feel and lots of blackberry, raspberry, bouillon, black tea, and peppercorn flavors that linger in a youthful, yet elegantly expressive mix.” Don Gillette, NVWE.

For more information, please contact Bill Canihan at