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Varietal

98% Syrah
2% Viognier

Appellation

Yakima Valley AVA

Aging

Drink Now or Age 5 to 12 Years

Vineyard

49% Grand Ciel
30% Boushey
21% Ciel du Cheval

2016 Signature Syrah

A  deep purple color and aromas of smoke, cured meat, violets and cracked pepper introduce this stellar 2016 Signature Syrah. For this cuvee, Boushey Vineyard Syrah contributes interesting earthy notes of cigar wrapper and marionberry, blended with the power and dense, dark fruit flavors of vineyard blocks from Red Mountain. The result is a wine that blossoms in the mouth, with balanced generosity of fruit, a concentrated mid-palate, and plenty of savory acidity to enliven the experience. Lingering floral and citrus accompany a delicate raspberry flavor on the long finish.

$74

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94 Points

— Wine Spectator

94 Points

“Polished and refined, with expressive and layered raspberry, cracked pepper and espresso flavors that take on richness toward fine-grained tannins. Drink now through 2026.”

May 2019

Additional Scores:

91

Wine Enthusiast

94

Wine Spectator

Pairing Suggestion

Lamb Sliders — Pair Syrah with grilled meats, vegetables, wild game, stews and chilis. Marbled cuts of beef (Grilled New York or Ribeye Steak) stand up to the flavors of Syrah.

Behind the Wine

2016 Signature Syrah

Nowhere on earth does the venerable Syrah grapevine feel more at home than in the arid and sun-drenched Yakima Valley of Washington State. Both the sandy loam soils and cool nights contribute to craft­ing a wine with incredible generosity of flavors and spices, qualities that elevate Syrah into an unparalleled category. We choose to co-ferment Syrah (98%) with Viognier (2%), adding another dimension of citrus and floral spices to the bouquet. Given the full character of this wine, the French oak barrels take a modest role in the background of our Signature Syrah.

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Vineyards

Every detail of our Grand Ciel estate vineyard has been designed to produce the highest quality fruit from the unique climate and soil of this prestigious AVA.

Vineyards

Winemaking

Fermented 12-14 days on skin with significant (~35%) native yeast, aged 20 months in 100% French oak (35% new). Co-fermented with 2% Viognier.