Raspberry and blackberry fruit, lively spice and a streak of espresso come together in this tasty Syrah. It was fermented with native yeast and spent 23 months in oak. With almost five years of age already, it's drinking well and ready for immediate enjoyment.
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.