This excellent wine, cofermented with 2% Viognier, shows a sinuous muscularity that gives the fruit supple definition. Scents of violets, sweet berry fruit, baking spices and hints of ginger all are wrapped into a smooth, almost velvety finish. This has grip and polish; it’s a terrific first effort from this new winery.
— P.G.
(12/1/2007)
A real success, this intensely spicy Syrah loads in mouth-softening flavors of buttermilk, cocoa and cinnamon. Lots of toast and coffee, with a creamy, textural mouthfeel. The rich, ripe, almost sweet cherry fruit is like a mouthful of fresh pie.
— P.G.
(3/1/2010)
A lovely wine, rendered with panache. Bright fruit flavors mix citrus, apricot, peach and pear. There’s a winning smoothness across the palate, and a lively kick to the finish. Hints of lemon, tea, honey and candied orange all run right on into the finish.
— P.G.
(7/1/2011)
A fine effort, with an inviting swirl of earthy components. Citrus, spice, earth, compost, coffee grounds and cinnamon comprise this detailed, aromatic wine. It sits squarely in the classic mold of the better Walla Walla Syrahs.
— P.G.
(7/1/2012)
The fruit is ripe and bright, with flavors of strawberry and raspberry preserves. New oak shows through with ground coffee and bitter chocolate. It’s bright, spicy and lifted.
— P.G.
(12/1/2007)
This is wonderfully aromatic and replete with scents of violets, incense, smoked meats and savory herbs. The fruit is ripe but not overblown, and the oak treatment is restrained. A pleasing array of surprising and graceful accent flavors combine harmoniously on the palate—savory herbs, pine needles, fresh ginger and black olive. It’s a delightful wine and marks…
— P.G.
(12/1/2008)
Fragrant with interesting, somewhat earthy, dusty aromas. This shows excellent varietal character, with distinctly drawn flavors mixing black cherry, sweet black plum, hints of coffee, black olive and spice.
— P.G.
(8/1/2009)
This has appealing earthiness, and it’s slightly chalky, with chocolaty tannins. Very dry red fruits suggest raspberry, pomegranate and cranberry. The chocolate flavors continue to evolve, somewhat masking the green hints in the tannins. Nicely made, with the softness of well-tanned (Corinthian?) leather.
— P.G.
(8/1/2009)