Andrew Murray 'Roasted Slope' Vineyard, Santa Barbera 2020
A dark, brooding combination of black cherry layered with roasted tomato, floral notes, cocoa and toasty oak. Rich, velvety and voluptuous, with a deliciously long finish.
In 1996, a nursery mistake resulted in a Syrah vineyard inter-planted with around 8% Viognier. So the decision was made to capitalise on it, and co-ferment the two grapes together, just as in the famed Northern Rhône appellation of Côte-Rôtie; thus Roasted Slope was created - it is the literal translation of Côte-Rôtie. The vineyards are located in the Santa Barbera County which has a distinctive topography due to the transverse mountain ranges, cool coastal climate and ancient sea-bed soils. The ranges funnel cool, coastal winds from the Pacific Ocean, and these daily breezes are a defining feature of the microclimate. The cordon-pruned vines are cultivated according to sustainable, organic and biodynamic farming principles. Practices include paying attention to soil structure and cover crops to reduce soil erosion and the use of plant extracts for controlling pests. The soils consist of sand, gravel and a tiny bit of loam, which naturally reduces vigour in the vines. 100% manual harvesting.
Vinified with a mix of whole cluster and destemmed fruit in small, open top vats. The Viognier was added as whole clusters directly to the Syrah lots chosen for the Roasted Slope. Careful extraction techniques, mostly manual punchdowns and no more than twice daily, were used. A short pre-fermentation maceration took place prior to co-fermentation at modest temperatures lasting up to two weeks. The free-run and press wine were separated after gentle pressing, the press wine was blended back in depending on phenolic and tannic balance. Malolactic conversion took place naturally in barrels during the 18-month barrel ageing period.
| RRP | £49.75 |
| Vintage | 2020 |
| Alcoholic strength | 14.5% |
| Country | USA |
| Region | California |
| Subregion | Santa Barbara County |
| Grapes | Syrah 92%, Viognier 8% |
| Body | D |
| Contains sulphites | Yes |
| Vegetarian | Yes |
| Vegan | Yes |
| Milk | No |
| Eggs | No |
| Organic | No |
| Biodynamic | No |
| Closure | Diam |
Andrew Murray fell in love with the emerging Rhône varieties, Syrah and Viognier, in the late 1980s while traveling through the Rhône Valley. Leaving his UC Berkeley palaeontology studies behind, he pursued his new-found love of Syrah, with a winery internship in Australia. Returning to the US, he earned a bachelor’s degree in viticulture and oenology from UC Davis. He then founded his eponymous Santa Ynez winery and vineyard. Andrew and his family were drawn to the natural beauty, climate, soils and topography of Santa Barbara County, which reminded him of the Rhône Valley. Andrew’s focus and dedication to his craft have culminated in what Robert Parker Jr. calls, “…one of the shining stars in the Santa Barbara firmament.” Despite myriad accolades, Andrew remains the same modest, approachable, contemplative man he was when he first embarked on his wine journey in Australia back in 1992. Sustainability In Practice (SIP) certified, he is eternally committed to vinicultural ‘Kaizen’ - the unrelenting pursuit of continuous improvement - and his scintillating, elegant wines are proof of this.
