Syrahs can be exceptional at this biodynamic estate, but this one is merely good. Tight and herbal, it shows traces of blackberry fruit, but the earthy components dominate. It was fermented with roughly two-fifths whole clusters, and spent nine months in 40% new French oak.
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.