2006
Purisima Vineyard
Syrah
The Harvest
2006 was slow to evolve and with the cool winds out of the Santa Rita Hills blowing at the higher
elevation of Purisima, we did not begin harvest here until November 4th. Purisima Mountain's high
elevations (reaching upwards of 1,250 feet) influence climatic factors such as moisture, temperature and
exposure. The climate is also influenced by marine air drawn up from the Pacific Ocean through the
Santa Ynez Valley, which brings morning fog and cool ocean breezes in the summer afternoons. These
cooling factors ensure moderate temperatures that allow for a longer, steadier ripening period, leading to
superior grapes.
The Vineyard
In 2006, after several years of careful testing and experimentation, Beckmen Vineyards committed itself to
farming Purisima Mountain Vineyard 100 percent biodynamically. Though the decision to adopt this
organic, proactive and holistic method of farming was quality-based, it also champions a comprehensive,
environmentally friendly approach to viticulture. Based on the pioneering 1920s work of scientist Rudolf
Steiner, biodynamic farming offers a proactive and holistic approach to farming. By treating vineyards as
complete and self-replenishing systems, biodynamic farming naturally builds soil life and vitality, while
defending against pests and disease. Often confused with both organic and sustainable farming practices,
biodynamic farming meets the criteria of both, while focusing on a unique set of eight naturally derived
non-chemical soil and plant treatments.
Soil types on Purisima Mountain include clay and clay loam soils of the Linne and Chamise series.
However, the most unique soil variation found on Purisima Mountain is its limestone subsoil. Although
typically found in the great Rhone regions of France, such as Cote Rotie and Chateauneuf du Pape,
limestone subsoil is a rarity in California. Referred to as calcaire in French, limestone is a rock made of
calcium carbonate that is not readily penetrated by plant roots. Vine roots must struggle in the thin
topsoil, which is generally 12-36 inches in depth. This results in less vigorous growing conditions, which
in turn produces smaller vines with low yields of intensely flavored fruit.
The Production
After visiting Steve in his cellar and tasting some lots that he had whole cluster fermented, I was
intrigued by how good the wines were. This wine was fermented with 50% whole cluster to about 34
degrees centigrade. Lots were pressed directly to barrel and aged for 26 months before being bottled
without fining or filtration.
Technical Data
3.84pH
5.7 g/l
14.7% alcohol
.37ppm Dissolved O2
284 - six pack cases
36 - 1.5 liter bottles
0 - 3 liter bottles
0 - 5 liter bottles
1607 Mission Drive, Suite 307  Solvang, CA 93463
Telephone 8056888799
Facsimile 8056888711
www.arcadianwinery.com