Dry on the palate, full bodied, medium-high acidity, medium-high tannin, and medium to medium-high alcohol. Flavors of blackberry jam, dried black fruit, tobacco, cedar chips, sage, and leaves. Hold for 2-3 years before opening. Pair with black pepper and blue cheese topped sirloin with caramelized onions. Recommended. RR
Clear, bright, medium-deep intensity, ruby red. Clean, medium intensity aromas of dark fruit, plum, blackberry, sage, and cedar. Dry on the palate, medium-high tannin, medium body and acidity. Flavors of black cherry, blackberry, charred wood, bitter herbs, and moss. Pair with herb crusted lamb or a spicy black bean burger. Recommended. RR
A little hazy (unfiltered), bright, medium intensity, bright purple color. Clean on the nose, medium intensity aromas of black fruit, moss, cedar, black pepper, spice, stewed black cherries, oak, and smoke. Dry, medium body, medium tannin, medium-high acidity. Flavors of red and black fruit, Bing cherry, red fruit, strawberry, raspberry coulis, some oak on the palate, and a slight lactic note. Medium finish. Pair with braised short ribs or tofu in five spice. Recommended. RR
An interview with winemaker Anne Hubatch of Helioterra Wines. The 2009 Helioterra Columbia Valley Syrah was awarded to Palate Press Readers' Choice Red Wine of the Year.
Sommeliers-turned-winemakers: a predictable career move for restaurant wine professionals. Despite the large number of stories such as these among sommeliers, many are not vanity projects; instead, unique endeavors of true passion for a particular region or style.