Charred blue- and black-berry aromas mingle with cola and coffee on the nose. The palate follows suit, adding in a toasted black pepper spice that leads to a mild burnt-bacon finish. Medium bodied with prickling acidity, this toasty, gamy Syrah could sit through 2016 to mellow out.
Formerly working in the Finger Lakes wine region of upstate New York, Peartree's passion for terroir-expressive products, which spans from wine to cider and tea, is only rivaled by his love of canoeing and hiking. He prefers to focus on wines from Virginia, Michigan, Texas and other smaller U.S. regions, as well as domestic and international cider.