A blend of three new Syrah clones that were fermented separately, then blended into a satisfying, though still young and somewhat jagged wine that will benefit from more bottle age. It comes out toasty and gamy, with undertones of cured meat, stiff tannins and moist earth. The classic Boushey vineyard flavors of herb, green tea and cured meats are here in abundance.
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.