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Jolie-Laide Hawk’s Butte Vineyard Syrah

$75.00

2 in stock

Vintage: 2021
Region: Santa Barbara, California
Viticulture: Organic
Grape Varieties: 100% Syrah

Jolie-Laide Hawk’s Butte Vineyard Syrah is fresh and bright but packed with intensity. The nose opens slowly to cassis, bay leaves, and damp earth with olive and spit-roasted game. The 2021 Hawk’s Butte shows off flavors that are spiced, peppery, and complex. A medium to full-bodied Syrah with a plush tannin and texture.

Song: Say Yes to Heaven by Lana Del Rey

Additional information

NATTINESS

Natty

FRUIT

Black Cherry, Blackberry

BODY

Full-bodied

ACIDITY

Fresh (Medium)

ALCOHOL

13-14%

OAK

Neutral Oak

TANNIN

Medium

SWEETNESS

Dry

SULFUR

Very Low Sulfur (less than 20mg/L)

SERVING TEMP

Room Temperature (63°–67°)

VEGAN

Vegan

2 in stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Jolie-Laide Hawk’s Butte Vineyard Syrah

Jolie-Laide Hawk’s Butte Vineyard Syrah is fresh and bright but packed with intensity. The nose opens slowly to cassis, bay leaves, and damp earth with olive and spit-roasted game. The 2021 Hawk’s Butte shows off flavors that are spiced, peppery, and complex. A medium to full-bodied Syrah with a plush tannin and texture. The ideal 2021 growing season allowed an extended grape hang time, resulting in a bottling that showcases Hawks Butte’s potential for opulent concentration while being picked on the early side to preserve acidity and freshness. Once harvested, the grapes were foot stomped and fermented whole cluster. The winery relies on native yeasts to carry out the fermentation process before the wine is pressed to neutral puncheons for aging. The wine rests in the bottle for a year before release.

About Jolie-Laide Wines

The name Jolie-Laide translates loosely to pretty-ugly, a French term of endearment to describe something that is unconventionally beautiful; an apt name for this two-person operation based in Sebastopol. Founded originally by Scott Schultz, and later joined by his partner Jenny Schultz, their winemaking method is simple: grapes are left whole-cluster, foot crushed, and aged in neutral oak. All ferments are done with native yeasts, for both primary and secondary fermentations (no inoculation), and the musts tend to be low pH/high acid, allowing for no added SO2 at the press, and minimal at bottling (12-15 PPM free SO2 for the early drinking cuvees, 20-25 PPM free SO2 for bigger reds). They work with a handful of growers, all of whom farm organically; their ability to seek out spectacular vineyard sites allows them to be hands-off in the winemaking process.

One feature to note – the labels change every year, featuring a different artist or art collective. “Our wines are a celebration of the year and seasons in which they are made, always unique and different, no two bottlings are ever the same.”

Scott and Jenny’s approach is a natural one, a less is more ethos. But their keen eye for finding great fruit from only sustainably and responsibly farmed sites, coupled with an impressive natural talent, lead to consistently delicious wines. As Scott says, “The do-nothing approach isn’t new by any means; it’s just funny how far many have gotten away from it.”