A mix of vineyards and AVAs go into this blended Syrah, which is co-fermented with 6% Viognier. The Viognier is definitely present, and the wine has a top end of grapefruit and citrus, adding scent, flavor and acid. It's full, forward, acidic and a little hot, and delivers plenty of flavor up front. What's not quite there is the layering of flavors that some of the other Walter Dacon Syrahs express.
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.