View Winemaker's Tasting Notes Video

Philosophy

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 condusive to. We wanted to showcase a wine with hints of smoke followed by rich fruit, bits of game and smoked meat. The thing that we have in Washington is the abilty to get the dark game and smoke aromatics that are more common to cooler climate syrah, with the the texture and depth that rich fruit can bring. Our 2006 Syrah showed a move towards that direction, athough the next few vintages show continued evolution towards our original goal.

Growing Season

The weather was nearly ideal. A mild but rainy spring helped produce tight bunches of small berries on the vines, adding to the potential for well-structured, deeply flavored wines. Summer fell into a consistent pattern of dry weather, hot days and cool nights, and just when growers in the state's warm regions worried about sugar levels soaring while the flavors lagged, cool and slightly damp conditions arrived in September.

Winemaking

The majority of the 2006 vintage Syrah was fermented in concrete. It was aged for approximately 14 months in 1-2 year old French and American oak. The selection for this vintage was fairly small, with only 10 of 34 barrels making it into the final blend.

Winemaker's Tasting Notes

A beautifully aromatic wine with ripe blueberry and fresh fig. A lingering of leather, black pepper and spice. A palette focused with mild tannins and minerals, a structured wine with a soft lingering finish leaving you with hints of violets. This Syrah shows Matthews move toward a cooler climate style, with subtlety and layers of game and beef blood. This wine should age beautifully for the next 4-6 years.