The best Syrah yet from this biodynamic producer, this was fermented with native yeast and spent 10 months in 40% new French oak. It's a sleek, subtle and immensely complex wine that knits together beautifully. Juicy boysenberries, composted earth, iron filings and veins of coffee liqueur and licorice compound into a long finish.
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.