Matthews strives to produce wines that show the incredible diversity of Washington State. From our classic Cabernet Sauvignon driven reds, to our revered Sauvignon Blanc.
Matthews made a sharp change in 2006 for their Syrah program. Our idea of what Syrah was in Washington state changed, and we began to try and produce a Syrah that we think Washington is more conducive to. We wanted to showcase a wine with hints of smoke followed by rich fruit, bits of game and smoked meat. In Washington we have the ability to get the dark game and smoke aromatics that are more common to cooler climate Syrah, with the texture and depth that rich fruit can bring. Our 2006 Syrah showed a move toward that direction, although the next few vintages showed an evolution toward our original goal.
Hot summer weather gave way to cool conditions in mid-September. When temperatures remained cool through October under clear skies, 2007 became a vintage when hang time counted for flavor, not alcohol. In total the vintage was nearly flawless for producing deep concentrated wines with bright aromatics and understated tannins.
This wine was fermented in concrete, and racked to barrel for Malolactic fermentation. It was then blended in July of 2008 and again in December 2008 before being bottled in March of 2009.
A powerful nose of black cherry, plums, baking spice and a hint of blueberry, a meaty Syrah with a very mild amount of pepper. This wine has focus on the palette, a nice thickness and a good amount of structure. This is the perfect wine for any casual occasion.