299
"IN THE ROCKS" SYRAH
gourmet pairings
Chef Wolfgang Puck's rack of
lamb with eggplant puree and
harissa aioli.
tasting notes
Incredibly dark and almost opaque in appearnance, this Syrah/
Viognier co-ferment has a floral bouquet of peach, apricot,
and black tea that gives way to Asian five-spice, soy sauce,
mushrooms, and slowly braised wagyu beef. It's extremely rich
and concentrated.
winemaker's insight
Winemaker and vineyard manager Matt Reynvaan, ensures that
vines are farmed organically, with no herbicides or pesticides.
Using only native yeasts from their grapes each year, he lets the
fruit ferment in open tanks, then ages it exclusively in French
oak barrels for 18 to 24 months. The consistent result has been
elegant, intense, and expressive wines that represent each of the
distinct terroirs.
awarDs & DistinCtions
97 points – Wine Spectator Magazine.
#13 in the world – Wine Spectator Magazine
APPELLATION: Walla Walla Valley
COMPOSITION: 95% Syrah, co-fermented with 5% Viognier
MATURATION: Aged 18 to 24 months in oak barrels.
CELLARING: May be cellared for 20 years or longer
TECHNICAL DATA
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