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| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 39 notes) - hiding notes with no text | | | Tasted by CheviotCellar on 3/19/2021: This was a quirky and untraditional wine. Nose was purely gorgeous but the palate uneven to me. There is a coarse burst of acid that cut through the flavors that I found distracting. My wife on the other hand thought it provided balance to the ripe fruit flavors and distinctiveness. If you like a sweet and sour experience in your wines, or are pairing with foods of a similar profile this will be a home run. If drinking without food and looking for a more traditional flavor palate, I’d hold onto this for the right moment. (1238 views) | | | Tasted by Nbkat8 on 6/8/2019 & rated 80 points: I don't know what was going on with this wine but it was thin, had a metallic taste and a sour finish. Brought it to a restaurant with some friends and we all had the same conclusion. Giving it an 80 was a gift. Big disappointment. (1674 views) | | | Tasted by millerarner on 8/11/2018 & rated 94 points: Well balanced for a big wine, and for our tastes still youthful. Bonedoc mentioned it having higher acidity, which is true, but IMO is precisely what helps with the balance, and the very thing that prevents palate fatigue. Doc, we’ll help you drink the rest of yours, if you still have any left 😃 (1959 views) | | | Tasted by bonedoc on 7/8/2018: Confusing wine, excellent concentration of fruits, tart balsamic vinegar, high acidity, a bit cloying and tiring too drink - something is out of balance ... maybe too much acid? (1975 views) | | | Tasted by pakabear on 4/11/2018 & rated 92 points: Double Blind Syrah Tasting (Eddie V/s): Sweet red fruits, loads of cooking spices, chewy tannins, nice mouthfeel. A good mix of new and old world, nearly the end of it's best drinking window IMO. (2395 views) | | | Tasted by npettit on 1/14/2018 & rated 94 points: Drinking really well right now (1726 views) | | | Tasted by bonedoc on 9/16/2017 & rated 93 points: Decanted and drank over 3 hours. Concentrated, heavy oak, good acid, mid palate a touch lean. Tannins still high. Drink w decant now, or hold 5-10 yrs. (1586 views) | | | Tasted by EvanRose on 2/3/2017 & rated 95 points: Decanted for an hour. Dark fruit, great body. Soft tannin. Very long finish. Served with roast beef and root veggies. (1534 views) | | | Tasted by npettit on 8/16/2016 & rated 93 points: Big huge Washington syrah. Both tannic and acidic upon opening, but after 90 minutes or so it began to open up. Great depth and nice flavors to this wine. I will revisit in 2017, and probably every 6-12 months after that. For the price I think it is going to be a really nice wine. (1712 views) | | | Tasted by EvanRose on 7/3/2016 & rated 93 points: Excellent with steaks on the grill smooth, rich, full bodied and opulent (1610 views) | | | Tasted by pakabear on 11/12/2015 & rated 94 points: Great nose, sweet vanilla, cocoa powder and cassis. Extracted bright red fruits, cherry, raspberry, red currants and rhubarb. Still fairly tannic on the backend, I'd give it a few more years. This says pure Syrah but to me fastest like a Syrah/Cabernet mix. (1924 views) | | | Tasted by pakabear on 4/19/2014 & rated 93 points: Still tight and tanic even after decanted for 6 hours. Lots of oak as well but loads of medium red fruit and acidity, this will most likely come into very good balance in 10 years or so. (2840 views) | | | Tasted by spatchmo2 on 11/15/2013 & rated 87 points: What a let down. In no way does this wine live up to the hype. Either it's dead asleep and needs 10 more years or it's just not as advertised. Was decanted for 6 hours and still nothing. For the price avoid like certain death, which is not far off mind you. (2955 views) | | | Tasted by cpsmith33 on 10/27/2013 & rated 91 points: Had to try one to see if I should stay with Sheridan or not after not being in love with some of their mid price point bottles, and my palate moving away from this style. Decanted this all day. Drank with spaghetti and meatballs. Well structured Syrah that is a big huge beast...dark berries and chocolate. Tannins and intensity is prominent. Agree with other poster this reminds me more of Cali than Washington in style (though shouldn't be a surprise given their other offerings I have tried). I guess these integrate but I honestly am not sure. This style is a bit too much for me. Loses a bit of the Syrah varietal and becomes more just a "big wine" - as example drank with Cab lovers and they liked this a lot. Still well made and not bad at all...just not my style... (2778 views) | | | Tasted by bonedoc on 10/27/2013: Wow, double decanted and attempted to drink 4 hrs later, and still unyielding. Under a wall of tannins and structure is massive concentration of black cherry and coffee notes. Don't touch for a few years. 94+ (2872 views) | | | Tasted by camben on 7/17/2013 & rated 92 points: let this beast lay. i am puzzled by the low acidity. sleep mode (3016 views) | | | Tasted by camben on 7/15/2013 & rated 92 points: dead asleep. do not open this if you are lucky enough to have one. In my opinion, this will be much like a la la wine when it finds the time. (2228 views) | | | Tasted by mojowine on 5/25/2013 & rated 94 points: Finally broke down and tried one. Decanted 7 hours. Rich, creamy, smokey, smooth. Still really young, with tons of oak. Will take years before the fruit shows up. Consensus WOTN against Quilceda Creek, Silver Oak and a Carlisle syrah. That WA guy is an idiot. If anybody wants to sell me theirs based on his rating, I am buying! (2405 views) | | | Tasted by MAXIMUM SATISFACTION on 3/31/2013 & rated 93 points: Single vineyard Yakima Valley Washington syrah. Inky purple color with viscous texture. Medicinal blackberry nose. Extremely young with blackberry, plums, tart cherries, and chocolate palate. We decanted for 6 hours and still needs significantly more time (better to wait to open). Reminds me more of California than Washington. Paired nicely with Colorado lamb chops and potatoes.
See picture at
http://maxsatisfactionwine.com/post/46804414156 (2322 views) | | | Tasted by camben on 3/4/2013 & rated 97 points: More chocolate and bacon than the 08 (2345 views) | | | Tasted by OTTnMIA on 12/31/2012 & rated 92 points: It's been too long to write a descriptive note. This was a powerful and impressive bottle of wine; huge jammy dark purple fruit explodes from this Syrah which had a lot of depth to its flavors and a strong finish. This is great juice, though I wasn't quite as blown away as everyone else who had been raving about it and would not buy it again at about $80. (1816 views) | | | Tasted by Anthony Lombardi on 11/27/2012: A night at Saffron (Walla Walla, WA): Pitch black core with a violet rim. This was, like many Yakima Valley Syrahs of character locked down & stubborn to show much at first. The nose offered some meaty/peppered notes with some olive & plum. Full bodied with loads of cracked black peppercorn accented with a figgy note & some anise. Not the thick, fruit slather I expected when I saw the bottle. This was augmented by a wall of acid & tannin- quite simply, not fun to drink at this stage. A flatbread with spiced lamb hit the table, and this wine simply popped. The savory notes here played off the spices and showed a cool, tart blackberry quality. Lamb tartare arrived, & took it to another level with the rich oily texture of the tartare playing off the acid in the wine. Excellent stuff, but not quite ready right now. (2974 views) | | | Tasted by piontenvy on 11/19/2012 & rated 99 points: Reminds me of Alban on steroids. Buy this wine and hide it from yourself (2585 views) | | | Tasted by pakabear on 11/10/2012 & rated 93 points: Not a 97-100 but really nice! Yes, too early to get the most enjoyment, with a long decant you can see a lot of promise. (2272 views) | | | Tasted by piontenvy on 10/30/2012 & rated 98 points: Wow. This reminds me of the La....... (2472 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sheridan Vineyard Producer website
Syrah 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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