From 22-year-old vines, this is 100% barrel fermented, and retains 20.5% residual sugar. Still, it’s not cloying; it’s lively with stone fruits, mown hay and some high-toned esters. It tastes of apples, butterscotch and candy; finishes long with plenty of acid support.
— P.G.
(9/1/2004)
Wonderful aromatics, with suggestions of carpaccio, olive and violets. The tannins are ripe and polished, underlying glorious purple fruits, a panoply of berries and plums. It’s still very young, but made with perfect texture and balance, and a little white chocolate in the finish.
— P.G.
(9/1/2009)
From a section of the vineyard known as the “espresso block” this smoky, coffee-flavored Syrah certainly warrants the nickname. Penetrating aromas of espresso and baking chocolate roll into dense, compact flavors with cassis and black cherry packed tightly in the core. One of the most pure and deep expressions of Syrah from a state bursting with excellent versions…
— P.G.
(12/31/2010)
Brilliantly aromatic, this wine beguiles with exotic scents of plum pudding, spice cake, cherry compote, pipe tobacco, red licorice and raspberry jam. All that and more can be tasted—the wine is a riot of fruits and baking spices. This makes the best possible case for Mourvèdre as a stand-alone varietal wine here in Washington.
— P.G.
(12/31/2010)
A stunning wine, this could be the poster child for the future of Washington Mourvèdre. The aromas are a dappled and seductive mix of raspberries, moist earth, baking spices, mocha and an intriguing suggestion of wet cement. Marvelous definition, length and character. Give it plenty of breathing time and it gains mass and complexity.
— P.G.
(9/1/2011)
This blend showcases Grenache and Mourvèdre, with small amounts of Syrah, Counoise and Carignan. Raspberry, cherry and chocolate flavors combine with and are enlivened by a dash of white pepper. Excellent focus and length suggest that this can be cellared for at least five years.
— P.G.
(4/1/2013)
The McKinley Springs Syrah has an intense, peppery, aromatic nose. Beyond the penetrating spice are layers of raspberry, black cherry, pepper and espresso, underscored with a musky chocolate. A finishing hint of orange zest (from a tiny bit of co-fermented Viognier) adds interest, and the finish lingers with sweet fruit right on through the end. This wine really…
— P.G.
(3/1/2007)
The winery says this fruit comes from “the Espresso block” and it smells like it—smoky and almost jet black, it’s got penetrating aromas of espresso, bitter chocolate, smoke and licorice. Beyond the penetrating and spicy aromas are crisply defined layers of blackberry and black cherry fruit, sassafras and pepper, and even a hint of orange zest. Gorgeous winemaking…
— P.G.
(3/1/2008)