Winemaker Notes
Professional Ratings
-
James Suckling
The depth and complexity on offer is instantly impressive with smoky bacon and charcuterie notes across gun flint, peppers and an array of mostly red-tinged fruits. The palate has impressively smooth tannins, carrying deeper blue-plum and cherry flavors in a smooth, fine and supple mode.
-
Robert Parker's Wine Advocate
The 2015 Syrah Armada Vineyard comes from biodynamically farmed vines planted in 2001, and the wine was matured for 21 months in around 20% new French oak. The nose is bursting with layers of cassis, coffee beans, violet, spearmint and meaty undertones. The full-bodied palate is powerfully styled. Its minty, floral flavors are structured by high levels of powdery tannins and vibrant acidity, and it has a long, latent finish.
-
Vinous
Significantly more lifted and graceful than expected, the 2015 Syrah Armada Vineyard opens with an earthy blend of crushed rocks, black olive tapenade, wilted violets, dried strawberries and licorice. Its textures are elegant and refined, silken and round, with dark red and black fruits that take on saline mineral intensity toward the finish. Just gently tannic and classically dry the 2015 leaves hints of tart blackberry and a peppery tinge that lingers on. So for collectors looking to enjoy a Syrah from Christophe Baron in this vintage, the Armada is your only choice.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.