Wine Spectator
Refined and well-built, with a lively core of acidity and tannins that give focus to handsome blackberry, olive and smoked meat flavors, which finish on a firm note. Drink now.
Robert Parker’s Wine Advocate
Aromatically lifted, the 2017 Walla Walla Syrah bursts with purple flowers, lavender, spiced plum, blackberries and black pepper with a subtle smoky flavor, dried herbs and wet river rocks. Medium to full-bodied, the wine is nimble but offers layers of complexity with flavors of dusty dark cherry, black raspberry chutney and black pepper, showing a balanced structure with a dustiness at its heart. The wine delivers pleasure with lingering spice tones through the food-friendly finish, ending with lively tension and a seductive floral tone.
Wine Enthusiast
This wine has seen extended time before release—over four years. This is to its benefit. The aromas offer notes of olive, herb, whole orange and flower. The palate brings the acidic lift of the vintage. Like all the wines from this producer, it’s meant for the dinner table. Pair it with braised meat.
Jeb Dunnuck
Incorporating 3% Viognier and from the Les Collines and Holy Roller vineyards in Walla Walla, the 2017 Syrah Walla Walla saw tons of stems and spent 17 months in 4% new French oak. It’s one of the larger production releases here and has a complex, stemmy style in its ripe red fruits, dried flowers, orange zest, and peppery herb aromas and flavors. Medium-bodied, elegant and nicely balanced on the palate, it’s another lighter, more medium-bodied, juicy effort from this estate that has wonderful complexity and elegance yet comes up short in richness and depth. Drink it over the coming 7-8 years.
