Red - Syrah and Petite Sirah

25 years ago, when Andrew Murray began his wine journey, Viognier was his muse. It was a vineyard nursery’s mistake that sent him down the Syrah path. That original vineyard block that was established, simply known as block 17, was planted as Viognier and cared for as Viognier for the first 3 years of its life. It was not until its first fall with grapes hanging heavy on the vine did we notice a few clusters turning red. At first it was in denial, thinking that we had planted a few Syrah vines among the Viognier. I was soon to find out, that we actually had clearly planted mostly Syrah with just a few Viognier vines. Rather than pout about it, they decided to begin to co-ferment the two grapes together, just like they do in the famed Northern Rhône appellation of Côte Rôtie. They decided to name this new wine Roasted Slope (a direct and literal translation of Côte Rôtie). Fans and critics alike fell in love with this wine, and it was always the most sought after wine each vintage. They have not produced this wine since 2005, but now have released the new and improved Roasted Slope, a blend of co-fermented Syrah and Viognier, all from three vineyard blocks along Alisos Canyon Road. 600 Cases Produced

The Syrah Tous les Jours has become synonymous with Great Value. It has also garnered some incredible critical success in publications such as The Wine Spectator, Wine Enthusast, Food and Wine Magazine, Robert Parker, Jr., etc. The 2017 vintage is remarkably dark and full-bodied, and yet it has such gentle tannins. It is truly a pleasure to drink, especially at the price. Lots of fruit and spices here…no need to wax poetic about this one as it tastes just plain yummy.

We feel the wine makes an ideal “House Wine” the wine you open just for the heck of it, or just to pour a single glass, the rest to be enjoyed later. And at this price, why not? However, we do not skimp on the winemaking for this wine. We start with great grapes from Paso Robles and the Santa Ynez Valley and use the different climates to create a wine that is both fruity and spicy at the same time. Andrew Murray uses his experiences with both New World and Old World style winemaking to make the most drinkable Syrah imaginable.

After graduating from UC Davis, Carol Shelton worked at renowned cellars and with industry giants like Andre Tchelistcheff and Robert Mondavi. In 1981, Carol began working at mid-sized winery in Sonoma County. During her 19-year stint as winemaker with this winery, Carol had the opportunity to bottle 45 different wines each year, ranging from sparkling to port. In 2000 Carol and her husband Mitch Mackenzie, a former software engineer, launched their own brand – Carol Shelton Wines. When you're talking about big flavor, Carol Shelton's wines always come to mind. The Carol Shelton Petite Sirah 2014, Florence Vineyard, Dry Creek Valley is inky blue-purple in color with sweet black razzberry jammy fruit—yum! Dark chocolaty oak spice, bright acidity but very juicy-supple, bit of warm vanilla at finish, structured tannins for aging. 97% Petite Sirah, 3% Zinfandel 97% Florence Vineyard, Dry Creek Valley 8% Florence Vineyard, Rockpile. 368 cases produced.

Passionate purple in color, lively black peppery spice on perfumey blue-blackberry fruit along with Cedary oak spice, dusty cocoa, warm vanilla creme at finish, structured tannins for aging.