How do you make a Syrah this good at this price? Simple—you add 22% Lemberger (Blaufrankisch) and ramp up the boysenberries. This is tangy, loaded with bright fruit, and clean as a whistle.
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: email@example.com.