2010 Stagecoach Vineyard
Wine Specs
Napa Valley
Vineyard Designation
Stagecoach Vineyard

2010 Stagecoach Vineyard

"Block I-4" Syrah, Napa Valley

198 Cases Produced

94 Points
Wine Enthusiast Magazine, Steve Heimoff - April 2013

99.5% of This Wine Went Exclusively to Our Fall Wine Guild Member Shipments

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/ 750ml bottle
SOLD OUT. Next Vintage Release October 2013

This is our inaugural release from this beautiful vineyard and we sure wish we had more to go around. A two bottle allocation is not a lot, but they are two bottles you will be very glad you secured. This rugged terrain first made history when gentleman bandit Charles Earl Bowles, known as Black Bart, robbed the daily stagecoach that travelled over the hill from St. Helena to Monticello. The hills were planted to vine by early German settlers in the late 1800’s and abandoned at the onset of prohibition, where the ground lay fallow until 1995 when Dr. Jan Krupp purchased the 1,100+ acres that stretches from the southern edge of Pritchard Hill overlooking Oakville to the westernmost regions of the Atlas Peak Appellation. Today, nearly 600 acres are planted to various varieties, with Sryah planted in the highest elevations. Our long-term contract is on the I-4 Block, that sits on the highest peak of the vineyard. It is perhaps, if not the most, ideal area for growing mountain Syrah. The soils are rugged with fluffy, dark red volcanic ash to 24 inches with massive boulders crowding the sub-surface soil. Sitting well above the fog line, the sun comes early and wanes late, bringing very warm days and very cold nights. It is an extreme growing environment that stresses the vines and stunts yields, producing pea sized berries with ample skin/flavor to pulp ratios. The grapes were hand picked and brought to the winery in the cool morning hours. After hand sorting, destemming, and a pass through our shaker table air knife sorting system, the whole berries were delivered directly to a combination of open top fermentors and open top new French Oak barrels. Time on skins in open top fermentors was 15 to 20 days, while we allowed time on skins in barrel to last through primary and secondary fermentation for a total 47 days. The 2010 possesses wonderful dark color that opens the door to an array of black fruit aromatics. Blackberry, cassis, toasted bread and French Oak vanillin fill the glass with flair and purpose. On the palate, dark minerality, tongue swirling acidity, black plum and cherry, and firm tannins, with an exceptionally long finish. A massive wine that will easily aged in proper conditions through 2021.


Wine Profile
198 Cases Produced
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