People's Wine Revolution

PWR Secret Vineyard Syrah St Helena Napa Valley 2014

AVA St Helena, California, USA

Blend: Syrah, Viognier | 14.5% ABV


We are delighted to offer this American red wine from California made with a blend of Syrah, and Viognier grapes. This wine comes from vines that cannot be disclosed…the mystery alone makes this something very special. It is a real treat with ample fruit, and roundness. This is a world beater on every level and one of our favourites, and we have the last remaining stock anywhere!

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Blackberry, raspberry and sweet spice are prominent from the Syrah, and the 8% Viognier adds some perfume and floral notes.

Service: Serve at 15 to 18°C.

Food Pairing: Excellent with beef, game, lamb, pasta in tomato sauce, poultry and vegetarian dishes.

Meet the winemaker, Matt Reid. He completed the UC-Davis Viticulture & Enology M.S. program in 2003. He has been the winemaker at Seavey Vineyard and Quixote Winery, the Custom Crush Winemaker at Failla Wines, and Consulting Winemaker for Burgess Cellars. He is currently winemaker for Benessere Vineyards.

"Wine is an endlessly fascinating beverage that rewards patient and attentive study. First and best, of course, it is a pleasure to be shared with friends and loved ones. May our wines be a part of your celebrations and special moments." says Matt

Husband and wife team Matt Reid and Marcy Webb conceived The People’s Wine Revolution in 2009 to bring great wines to all at reasonable prices. Their goal is to make wines every bit as good as those as some of the best estates in California but at a fraction of the price.

PWR source their grapes from some of California’s most amazing vineyards, across Sonoma, Mendocino County, and Suisun Valley.

This is a Syrah driven wine, from grapes grown in a St. Helena vineyard, whose identity remains a secret, hence the name. St. Helena has a very warm climate, and the 2014 shows the strength and ripe characteristics typical
of warm-climate Syrah.

Red | Still | 75cl | 14.5% ABV

Cellaring: Drinking well now.

Vinification: The wine is fermented in an open top tank with twice daily punch downs then pressed to neutral French oak barrels after 14 days on the skins. The wine matured for 16 months before bottling 75 cases in January, 2016.

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