The name “Constant Disruptions” comes from a disciplinary slip Finley’s parents got when he was in the 6th grade. I imagine it’s also from what he’s doing to the wine business by offering wines like this at prices like this.
Finley says:
Bold aromatic mélange of crushed blueberries and blackberries infused with dark chocolate and slate. The textured mid-palate reveals classic whole cluster elements of green peppercorn, sage, and picholine olives. Startling acidity accentuates the firm finish highlighted by venison, elderberry, black licorice, and tobacco leaf.
He goes on to explain how he makes this uniquely luscious yet refined Syrah:
Two clones (174 & 470) of Syrah fermented with native yeasts and thirty percent whole cluster stem inclusion. A cool fermentation for three weeks with daily pump-overs and a délestage two days before draining. Aged exclusively in used puncheons. The 2019 Constant Disruptions Santa Maria Syrah is Northern Rhône styled yet California spirited wine.
“Délestage,” by the way, is a difficult, laborious process (especially on this small a scale), which softens and plumps up red wines like this. Certainly, not something you’d expect to see on such a tiny-production, reasonably priced red. (And from vineyards that normally produce Syrahs three times the price to boot.)
