Syncline Winery : Our Wines
2007 Columbia Valley Syrah
Production: About 400 cases
Tasting Notes
Blended to showcase classic Washington Syrah, this wine draws from two Horse Heaven Hills vineyards and one Wahluke Slope vineyard. Brilliant ruby color with purple/red interior. Complex aromatics of violets, blueberries, olive stones, and bay leaf. In the mouth this wine leads off with dark bramble fruits, blueberries and meaty aromas, followed by olive stones, spice, and violets. An intriguing combination of finesse and power that is sure to improve over time.
Harvest Notes
Vineyards: Coyote Canyon, Milbrandt, and Destiny Ridge
Appellation: Columbia Valley (65%Horse Heaven, 35% Wahluke Slope)
Harvest Dates: Mid Oct
Varietals: 96% Syrah 4% Grenache
Vineyards
Coyote Canyon Vineyard lies in the northern part of the Horse Heaven Hills straddles the Missoula Flood high-water mark. The Syrah is planted to a steep south facing slope in rocky soils at 1200’ in elevation. The high calcium content of the soils translates into wines with great fruit expression while re- taining bright acidity. The vines are trained VSP up and down the slope face.
Milbrandt’s Clifton Vineyard is planted with cuttings from Boushey Vineyard at a moderate density and trained to VSP. Clifton is at a low elevation of 550’ with a southwest exposure and backed by black basalt cliffs. Soils are sandy loam overlaying cobbles and basalt. This vineyard contributes warm climate fla- vors of jammy blackberry and meaty characteristics.
Located on the edge of a canyon draining into the Columbia River with a north tending slope, Destiny Ridge gives us our most mineral, highest acidity syrah. Soils are windblown granite loess with the consistency of baking flour, well drained is an understatement. Here the vines bud out early (mid march) and ripen late, resulting in great intensity and elevated acidity. Vines are trained VSP with the southern side of each rogle to achieve 2.5 tons per acre.
Fermentation and Aging
The fruit is hand harvested and transported to the winery in the early morning. All fruit is de-stemmed with no crushing. All wines are cold soaked followed by inoculated fermentation. Approximately 4% Grenache is co-fermented with Syrah. Pressing occurs just before dryness and is barreled in a blend of French oak, about 10% new. About 30% of the blend is aged in 500 & 700 liter barrels. Occasional egg white finiBarrel time of 16 months.