In the glass, dark garnet with significant browning around the edges. The nose is dominated by vegetal notes against a background of smoky oak. On the palate, cooked vegetables, raisin, prune, and dirt. Full bodied with a thick, syrupy mouthfeel and a long prune finish.
The cool climate Syrah’s bright fruit and white pepper blends seamlessly with the Napa Cabernet Sauvignon’s plum, berry, and blackberry notes. The wines soft mouth-feel and smokiness is enhanced by subtle oak.
Wine Maker Notes
This wine is a blend of two reserve vineyards; 52% Napa Cabernet Sauvignon and 48% Edna Valley Syrah. The wines were fermented and aged separately, then aged in small American oak barrels for 13 months. Blending occurred before bottling to ensure that both varietals were appropriately expressed.
Will age and gain complexity for 6 to 8 years if stored properly at 55º F - 60º F.
In 1985, the Herzog family decided to expand their winemaking operations to California, where they make wine under two separate labels: Baron Herzog and Herzog Wine Cellars. After twenty years of renting space in various wineries, the family was finally able to build its own state-of-the-art winery just south of Santa Barbara, in the town of Oxnard. Here, under the supervision of head winemaker Joe Hurliman, Herzog Wine Cellars has created a center for high-end contemporarywinemaking in a tradition that dates back nearly six centuries.
The Herzog family trace their winemaking origins back to Philip Herzog, who made wine in Slovakia for the Austro-Hungarian court more than a century ago. Philip’s wines were so appreciated by Emperor Franz-Josef, that the emperor made Philip a baron. The Baron Herzog wines—a line of premium, yet moderately priced California varietals—are named to commemorate the honor. In 1985, the Herzog family decided to expand their winemaking operations to California, where they make wine under two separate labels: Baron Herzog and Herzog Special Reserve. After twenty years of renting space in various wineries, the family was finally able to build its own state-of-the-art winery just south of Santa Barbara, in the town of Oxnard. After extensive planning, the winery opened to the public in July of 2005. The breathtaking 77,000 square foot facility houses complete production facilities, a tasting room, private event space, self-guided tour, and a fine dining restaurant, Tierra Sur.