As many know, the Odyssey Vineyard has been in the Enkidu lineup for many years. I still continue to believe Odyssey produces grapes that contribute the most complex aromas and flavors of all the wines we have produced. Situated in the cool climes of the Russian River Valley, the vineyard typically will hang fruit to the last days of October. In 2013, the wine shows “classic” Odyssey characteristics. Aromas burst from the glass with Provencal herbs, garrique, white pepper, sweet earthy roots, and a great deal of pomegranate and blackberry fruit. Soft and luxurious on entrance, there are soft and firm tannins for needed structure. As we now have wines exceeding a decade, we have experienced a Syrah that lives well past 10 years. But it is oh so good now! As the quintessential lamb wine, pair this rich meat with a mango/rosemary salsa on a bed of polenta.
Situated in the cool climes of the Russian River Valley, the vineyard typically (not this year) will hang fruit to the last days of October. In 2013, the wine that has been created is ‘classic’ Odyssey. Aromas burst from the glass with Provencal herbs, garrique, white pepper, sweet earthy roots, but with a great deal of pomegranate and blackberry fruit. Soft and luxurious on entrance, there are soft and firm tannins for needed structure. We know this Syrah will live well past ten years as we now have Odyssey wines exceeding a decade.
"Wine of the Week" - Santa Rosa Press Democrat; May 23, 2018
The Russian River Valley is home to many world-class vineyards, and Odyssey is blessed by its position in this fantastic appellation. The three-acre vineyard is tended by the passionate viticulturist, Margaret Chastain, who tends to clones 877, 174 and Estrella that contribute to produce Enkidu’s most complex wine. Syrah in the cool climate of RRV produces more complex and balanced wines than elsewhere, and coupled with multiple clones and solid organic vineyard practices, the Odyssey vineyard produces compelling wines.
With the exceptional 2013 we returned to the normal 25% whole-cluster addition to
the fermentation. The stems contribute a spice component along with adding structure. The 2013 Odyssey underwent a native yeast fermentation after a four-day
ambient soak. We pump over once daily before fermentation begins, and then punch
down twice daily during fermentation. Over the years I have reduced the amount of new French oak to <20%. The result is a wine that is not in conflict with the oak, but is integrated, showcasing the complex fruit. In barrel for 20 months during which the wine was racked three times, gently exposing it to air to further develop the flavors and structure. The wine was then be bottled unfiltered.