World renowned. Washington grown.

2002 Reserve Syrah

Tasting Notes
“Created in a Cote Rotie-style, this Syrah presents explosive Viognier aromatics of sweet orange peel, pear and rosebud and pronounced Syrah notes of white pepper, cocoa and raspberries. Slightly spicy, meaty-earthy overtones, indicative of the Horse Heaven Hills terroir, precede a palate of cocoa, roast coffee and dark chocolate. A raspberry-blueberry lushness lingers on the palate.” -Ray Einberger, Winemaker

Vintage

• The growing season began with cool weather that modestly delayed bud break and fruit set.
• Consistent and ideal weather conditions from mid-summer to early fall, with daytime to nighttime swings spanning as much as 40 degrees, were perfect for fruit maturation.
• Grape clusters were compact with large, fully mature berries. Fruit quality was excellent, marking the 5th consecutive quality vintage.

Vineyards

• The proposed Horse Heaven Hills appellation hosts two vineyard sites—one for Syrah and one for Viognier—that are the sole contributors to the Reserve Syrah program.
• Syrah has an affinity for the region’s warm daytime temperatures during summer months and cooler temperatures during the ripening season. Lower temperatures during ripening concentrate aromatics and enhance complexity.
• The region’s low rainfall stresses the vines and ultimately yields concentrated fruit with depth and variety expression.

Winemaking

• Grapes were destemmed and crushed with 20% whole berries remaining.
• Fermentation on the skins ranged from five days in open top fermenters to develop complexity and seven days in stainless steel fermenters to develop aromatics and finish.
• Whole berry Viognier (9%) co-fermented with the Syrah to further enhance aromatics.
• Twice daily pumpovers (stainless steel) or punch downs (open tops) extracted color, aromatics and flavors.
• The wines were blended and placed in a half new French and half new American oak barrels. Malolactic fermentation commenced.
• The wine was racked by gravity flow at three month intervals during its 20 months in barrels.

Technical Data

• Total acidity: 0.63 g/100ml
• pH: 3.49
• Alcohol: 14.4%
• Blend: 91% Syrah, 9% Viognier

View/Print PDF

Back to top