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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 73 notes) - hiding notes with no text | | | Tasted by chifred on 1/15/2023 & rated 89 points: Much improved. A little disjointed initially but melded after 60 minutes open. Smooth, medium full with tannins. Nice syrah nose with fruit and more on palate. (416 views) | | | Tasted by DaneM on 5/30/2020: Wonderful experience, love Boushey fruit used correctly - not overpowering like so many WA syrahs from Walla Walla.
Probably drinking best now, but wouldn’t be surprised if it evolved into something wonderfully old world in another 5-7 years. (1068 views) | | | Tasted by gcarl on 2/3/2019 & rated 90 points: Nothing has changed in 7 months and I don't expect any improvement. (1176 views) | | | Tasted by thebonnydooner on 7/8/2016 & rated 90 points: Delicious. Just enough smoke and brush, fruit is still fresh and not overly jammy. Still drinking well, no danger of dying anytime soon. (1972 views) | | | Tasted by Francophile on 1/21/2016 & rated 89 points: A smooth Syrah and one that was not full of tannins (1943 views) | | | Tasted by Francophile on 2/23/2015 & rated 89 points: A long time since the earlier bottle and this is still a tasty Syrah (2185 views) | | | Tasted by Motz on 2/16/2015 & rated 86 points: Fruity, straightforward, high alcohol, angular. It's not passed peak, but there's just not much too it...other than being afloat in alcohol. (1868 views) | | | Tasted by StefanAkiko on 2/6/2015 & rated 85 points: Rich, well made, non-complex US Syrah that I can live without.
Nose: Brambly fruit that is not jammy. Rich but non-descript New World Syrah. Slightly murky fruit that maybe should have been harvested a little earlier.
Os: Full bodied but clumsy. Balanced but uninteresting. Long but tedious. Tannins are M and acids too. Some small Syrah descriptors here, but wouldn't be an appropriate and teaching example-wine for an ABC Syrah-tasting course for Dummies.
Did very well with white asparagus in brothy sauce as well as Wagyu served with veggies and mustard.
Wife: 81p
At Cuscina 13 Avrillo, Tokyo. (1912 views) | | | Tasted by TCKM on 12/1/2014 & rated 89 points: Did not decant, but should have.. (1212 views) | | | Tasted by Mullit on 9/4/2014: Drink NOW! I'm afraid we may have waited a little too long. (1389 views) | | | Tasted by thebonnydooner on 7/26/2014 & rated 91 points: Ripe, intense Syrah - more on the north Rhone side than the Aussie side, this is striking for the purity of the blackberry fruit, laced with some cherry, also has some Rhone funky meat. smoke, brush but not overly so. Nicely balanced with lots of blackberry fruit on the finish. Quite tasty and complex. Got a few years left. (1005 views) | | | Tasted by Joegish on 4/17/2014 & rated 92 points: Same score as before. Outstanding QPR play, a little thin on the back end, but delicious. Pleasant dark fruits and a wonderful nose. A little pepper....reminds me of a nice CdR...
Happy to have more of these...Not sure I understand the mid 80's scores from other CTers..... (1648 views) | | | Tasted by kakpoo on 4/12/2014: dark fruit, heavy wine but too acidic to fit with the rosemary/port/ pork chop I paired it with. If I'd try this again with richer/heavier meat like lamb, or Steak if I wanted a better match. I normally like old world wines with a ton of acid, so I don't know what it was specifically about this one that seemed overwhelmingly acidic, but the acidity definitely overshadowed the meal. (1153 views) | | | Tasted by thebonnydooner on 2/15/2014 & rated 89 points: Super dark and concentrated, Inky centre, dark blackberry fruit. Reduced, almost jammy. Some freshness and decent acidity. Very smooth. (1155 views) | | | Tasted by Bauman on 12/23/2013 & rated 89 points: Dark cherry tart nose and taste. Excellent (1021 views) | | | Tasted by hdchappy on 11/11/2013 & rated 90 points: Last bottle of the night so my palatte was shot by then but was very solid a with deep dark fruit core and firms tannins. Seemed slightly cough syrupy. (1073 views) | | | Tasted by Francophile on 10/12/2013 & rated 89 points: Very full bodied fairly smooth (951 views) | | | Tasted by joraesque on 10/7/2013 & rated 87 points: Initially overly hot and dominated by overripe fruit -- kinda like drinking a dry, medium bodied port. Got better with air, as the alcohol blew off a little, and the wine opened with flavors of blackberry and black currants concentrate, but it was rather flat overall; mot much on the nose either, and the finish was short and a tad sweet. The 14.8% alcohol will probably integrate better given another two years, however, I don't think there's much complexity here to make the juice taste much better than what you'd get with a 45+ minutes decant; started breaking down after about 90 minutes. 86-88 (990 views) | | | Tasted by pmarlo on 7/31/2013 & rated 91 points: Unfortunately, to much time has elapsed since I had this, so I can't construct good notes. Btu I do recall I liked it, it was liked by others, and it was not super powerful as say an Alban, but very nice just the same. Felt it might have taken another year or so in the bottle, but it was pretty much ready to drink. (1083 views) | | | Tasted by schwank on 7/27/2013: Definitely drinking well right now. Rich dark fruits complemented by smokey meat character and hint of spice. Smooth tannins and excellent integration made this an excellent complement for summertime grilled Chateaubriand with friends. (1025 views) | | | Tasted by RPerro on 6/12/2013 & rated 93 points: Blackberry fruit, lots of Boushey pepper and a touch of funk, long finish of dark chocolate and espresso. GOOD stuff! Sad it was my last bottle... (1063 views) | | | Tasted by ucbeau on 4/20/2013 & rated 90 points: Really entering a gorgeous phase. Right out of the bottle there was a superb savory, spicy note at play. Behind that, lots of black cherry, plum, and blueberry aromas. On the palate, over the course of three hours, I found it to have great balance yet stay true to a Washington syrah. Equal parts black pepper, black olive, teriyaki, and campfire notes played well with ripe black fruit. Wish I'd bought more of this. (1259 views) | | | Tasted by spidersva on 3/28/2013 & rated 88 points: Solid, nothing spectacular, but solid. Good value. (1153 views) | | | Tasted by garambler on 2/18/2013 & rated 91 points: I had my last bottle with beef stew on 2/18/13. It had a rich, fragrant bouquet of smoked meat, blueberry, blackberry, black olive, licorice, pepper and spice aromas. The palate was dense, powerful and dry with flavors that followed the nose. (1123 views) | | | Tasted by RPerro on 2/8/2013 & rated 93 points: Can't tell you how much I love Syrah from Boushey Vineyard. This is no exception, offering lots of funk and pepper, with deep, dark, blackberry fruit. So juicy and slightly sweet, but offset by the funk and pepper perfectly. Great acidity, mild tannin, just a great wine. Still drinking well on day 3. Just noticed it was 1 year ago today that I first tasted this wine, and gave it a very similar note, with identical score! (1280 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| McCrea Producer websiteSyrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Yakima Valley Wine Yakima Valley |
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