Not sure why a five-year-old Syrah is being released in the spring of 2009, but it remains reasonably fresh. The primary fruit is fading, and the excessive, toasty, smoky barrel flavors tend to bury the subtleties that age may have provided. This is simple, peppery, and absolutely ready to drink right now.
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.