The fruit for our 2010 Trenton Station Syrah was produced from a Russian River Valley hillside vineyard planted in 1999. Whole berries were transferred to open top fermenters to help capture bright fruit aromas and flavors. The tanks were cold soaked for three days then warmed and inoculated with native yeast. Punch downs occurred in the tanks 2-3 times/day for 15 days, allowing skin con- tact for color. The wine was then drained off the skins and placed in 40% new barrels for 10 months.