We released our first vintage of Syrah in 1997, and in 2002 it was named one of Robert Parker's "15 Great Syrahs in the World."
Washington's Yakima Valley is a dry, sunny place where venerable Syrah vines feel more at home than anywhere on Earth.
The sandy loam soils and cool nights contribute to producing wines with an incredible amount of flavor and spice, elevating the Syrah variety into a category of its own.
The Syrah is blended with 1% Viognier to add depth of citrus and floral spice to the nose, while French oak provides a subtle support for the wine.
When young, this wine is tight and taut, with aromas of charcuterie, dark plum and vanilla flowers.
The palate is surprisingly rich, with persistent fruit from front to back, and a nicely muted herbal note for balance.
Lively acidity, fennel seed, fresh thyme and dried lavender add vibrancy and complexity.
The cocoa notes and tannins are on the palate and suggest that cellar ageing will make this an even better wine.
Grilled meats, vegetables, game, stews, chili and more.
I recommend the lamb sliders (small lamb burgers).
Fermented with marbled beef (grilled New York steak or rib eye steak) skins for 12-14 days, aged with wild yeasts for 20 months in French oak (35% new barrels).
Blended with 1% Viognier