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2006 Gramercy Cellars Inigo Montoya Tempranillo

A blend of 85% Tempranillo and 15% Syrah from the Walla Walla Valley at Les Collines Vineyard, located at the foot of the Blue Mountains. I definitely knew it was Walla Walla fruit from the smoky nose that reminded me of autumn nights in the Walla Walla Valley. And just like the first time I enjoyed it a year ago, I found myself with my nose deep into the bowl of the glass constantly soaking in the familiar aroma. It is a very layered wine, which I feel is due to the addition of the syrah being responsible for the extra richness of the wine. Flavors of cherry and plum pies exploded in the mid-palate while leaving a long finish of caramel and crème brulée. To sum it up in one word: Elegant. For Catie’s full review see her blog Through the Walla Walla Grape Vine.
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2005 Patrick Lesec’s Bouquet

Lesec’s blend of Syrah and old vine Grenache (80%) is about as good as it gets for under $15. This beautiful wine is aged in stainless steel for great drinkability. It has a bit of an herbal and spice characteristic with a sense of terroir. Robert Parker gave the 2005 an 89. For a great wine that pairs well with food, you won’t do much better than Lesec’s Bouquet.
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2006 Château Signac, Cuvée Combe d’enfer

In 1989, the Swiss Amez-Droz family got an opportunity to buy this 90-hectare estate located just west of Châteauneuf-du-Pape, which offered them several hectares of old vines of mainly grenache and syrah, with smaller amounts of mourvèdre, cinsault, counoise and carignan. This is exactly what goes in this tight, fruity, concentrated cuvée, with a backbone that old vines are especially good at bringing into a wine. At 13.5% alcohol, without any jammy, hot flavors, this unoaked wine goes beautifully with grilled meats, in particular lamb. It could also benefit from a few years' cellaring, to allow it to express itself more openly. You can read more tasting notes by Rémy on The Wine Case.
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2007 Bitch

What comes to mind with this wine is Black Forest cake. I know Black Forest cake is not a flavor, per se, but the combination of flavors rushing onto my palate make me think of it: tart cherries, a little kirs...