• Tasting Note: Washington State Syrah, packed with cherries, plums and cocoa and given definition by notes of citrus blossom and lemon, with a final rich exhalation of vanilla.
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• Food Matching: Beef, lamb roast, mid-aged cheeses.
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• Vineyard: From vineyards grown at a similar latitude to the Northern Rhône, a region where French winemakers have mastered the art of terroir expression, the sand over basalt terroir is the perfect situation to make wines with a lot of finesse and balance, rather than just power. Favoring larger sizes and once-used barrels for aging, the oak print is kept to a minimum, leaving room for the minerality to shine through. Cooler vineyard sites were selected, canopy size and load were adjusted, and grapes were hand-harvested to include whole clusters. The winemaking team then embarked on long macerations, reduced vineyard stress and used various techniques to ensure smaller clusters. This effort led to grapes with more concentrated flavors, without the decadence and intensity that result from more traditional domestic Rhône varietals.
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• Vinification: Approximately 22% of the lots were fermented as whole clusters, with the remaining lots fermented as de-stemmed grapes. The inclusion of stems during fermentation contributes earthy, savory aromas and flavors that perfectly complement the pure fruit character of the grapes. To further enhance these complexities, about 20% of the lots also underwent extended maceration. After fermentation, the majority of the young wine was placed into neutral French and American oak barrels for aging, with the remaining wine aged in tight-grained new French oak barrels. The use of neutral and tighter-grained barrels helps to preserve the unique character of the wine itself. The assembly of the final blend was a true collaboration of winemakers Bob Bertheau, Michel Gassier and Philippe Cambie, combining their decades of experience to produce a wine that demonstrates why Washington State is one of the best growing regions in the world for Syrah.

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