Along with the winery's best Syrah, this includes 9% Grenache and 2% Viognier, both co-fermented. The wine opens up immediately with broad flavors of chocolate-covered blueberries. It adds chocolate-covered orange peels to the midpalate, and finishes with still more baking spices, cocoa and coffee grounds. The fruit keeps enough acid to put an astringent underpinning beneath all the new wood.
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.