California’s 2018 harvest was abundant and late. So rather than heading out on much deserved vacations, most winemakers were sill at work late into the year; finishing first ferment and transferring their new wine into barrels. FIELD REPORT took advantage of the situation – as we do – and squeezed in a trip to California’s Central Coast just before year’s end.
We’re glad we did because we found an awesome wine from one of America’s most inspired young winemakers – Ryan Roark. We also managed to get our hands on a few cases of Ryan’s 2016 Alondra De Los Prado Syrah. The fruit comes from a very small, one-acre vineyard located just outside Santa Ynez; a hidden gem of land that creates incredibly distinctive, complex wines. And best of all, at only HK$390 per bottle, this is an absolute steal. (Before Ryan took over this vineyard, wine produced from it was priced at more than HK$1,200.
HK$390 per bottle (Buy Now)
-shipping always included-
*limit of 12 bottles per person*
“Ryan Roark focuses on making small batch wines that showcase variety, vintage, and place. Wines like his single-vineyard, 2016 Alondra De Los Prados Syrah from California’s Santa Barbara county. Elegant and complex, brooding with a tensile energy, blue fruit and graphite-tinged depth. More silk than velvet, it is a cool climate, low alcohol masterpiece.This wine is flat out sexy!” – J.D.H., Field Reporter
About the 2016 SYRAH – ALONDRA DE LOS PRADOS This Syrah is from a small one-acre vineyard located just outside of the town of Santa Ynez. Ryan farms this site with his friend Erik and during harvest, they split the fruit. It really is a hidden gem and lends itself to creating a distinctive, complex wines.
About RYAN ROARK Ryan Roark focuses on making small batch wines that showcase variety, vintage, and place. To best represent each harvest, he makes his wines as unadulterated as possible: in neutral vessels, with all native fermentation, and no additions apart from a minimal amount of sulphur.
Ryan started his journey with a fascination for farming; he studied plant pathology and microbiology at Texas A&M where he was able to take part in an agricultural exchange program that placed him with a small family-owned winery located in the Loire Valley. There he worked the land and learned the skills that he would take with him throughout France, New Zealand, and California.