Just recently had the '06 Doyenne Syrah and thought it was great. In comparison to the AIX (link!), this one is just a touch more drinkable, mostly because of the increased acidity. Again, a big Syrah from Doyenne, with broad mouthfeel and long, lingering finish. Well worth a try if you haven't had it already. Read more on RJ's Wine Blog.
Great flavor profile on this wine with lots of black fruit, earth, and spice notes. This is a big wine, but not in an aggressive sense. It still has enough elegance to win most people over—at least everyone at our table. Doyenne may be one of my new go-to Washington wines. Read more on RJ's Wine Blog.
This under $30 Syrah was probably not intended to sleep in the cellar until 2010, but it awakened with surprising maturity and complexity. A wine described as "lavishly oaked" two or three years ago is now balanced, aromatic, and flat-out savory. Olives, hickory smoked bacon, black pepper, and sage are all lightly brushed with soy sauce for a savory northern Rhone doppelganger.
Having visited wine regions around the world, I believe Washington State is one of the most exciting you’ll find, located in the beautiful Pacific Northwest. Washington boasts an interesting history, has a perfect climate for grapes, produces many varieties into award-winning wines, and offers many regions to explore.
I will confess I am partial to Bonny Doon’s wines, but the 2008 Vin Gris de Cigare is one of the finest rosés I’ve tasted. I keep several bottles well chilled at all times. A blend of grenache, cinsault, roussanne, mourvèdre, syrah and grenache blanc, it is perhaps untypical of a Southern Rhône rosé since two white grapes (roussane and grenache blanc) have found their way into the blend, but to me the 2008 Vin Gris de Cigare is a quintessential rosé. Crisp and light yet round in the mouth, the strawberry and summer fruit notes harmonize with the sweetness of the tomatoes, while the citrus notes and crispness of the wine cut through the richness of the olive oil. You’ll keep sipping this one long after you’ve licked your plate clean.
This intriguing rosé started with three days skin contact, followed by a very slow three-month fermentation. Progression on the palate is fascinating, as if the wine changed from white to red from attack to finish. It opens with a great acid streak and the tiniest fleeting hint of barely ripe peach before immediately switching to the red flavors. It starts lightly with strawberries, faint at first then growing, getting sweeter and darker, evolving into cherries, which linger. I drank this the day after it was bottled, in a courtesy tasting with General Manager, Craig Camp, and the new full-time winemaker, Jeff Keene. Once the wine recovers from the beating it took it will only get better.
This deeply opaque Syrah blend spent 30 months in very tightly grained new French oak. It is already terrific and has years ahead of it. Tannins are very sweet. Flavors comes in waves, with tremendous depth. Blackberries are the lead dark fruit among several, along with the meaty/smoky flavors of the crisp end of a prime rib, including the rub of leafy spices like sage and rosemary. Excellent, and very highly recommended.