The only one of the Cayuse Syrahs that is co-fermented with Viognier, this opens with a stunning, floral bouquet, showing extraordinary depth and texture. The wine has a floral top, a thickly fruity middle and a base with smoke, rock and meat. Still very young, it is already a complete, fully-realized, near-perfect wine with a finish that extends for many minutes. This should age for 25 –30 years. Right now, it's almost frozen in place; still a bit tannic, but with superb aging potential.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.