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Dusted Valley Stained Tooth Syrah 2014

Syrah/Shiraz from Columbia Valley, Washington
  • WE92
  • W&S91
  • JS91
14.2% ABV
  • W&S91
  • RP90
  • WW91
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14.2% ABV

Winemaker Notes

Purple is our favorite color. You know you’re drinking the good stuff when your teeth develop that unmistaken hue. Don’t worry, Chad’s father Dr. Dan Johnson D.D.S. says, “life is too short to stain your teeth on cheap wine.” The Stained Tooth Syrah is sourced from some of Washington State’s top vineyards. The bouquet floats out of the glass and draws you into all the extraordinary fruit while the ripe tannins provide a silky finish.

Blend: 85% Syrah, 15% Mourvèdre

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
Blended with 15% Mourvèdre, this hails from Stoney Vine, Stone Tree, Olsen and Red Heaven Vineyards. Its generous raspberry, black pepper, herb and orange peel aromas are fresh and pure. The palate is rich and ripe, with a smoked meat-filled finish that carries into the distance.
Editors' Choice
W&S 91
Wine & Spirits
This wine benefits from Dusted Valley’s precocious and expressive estate vineyard in the Rocks: Stoney Vine, seven years old in 2014, lends classic Rocks aromatics of smoke, bacon fat and carob. The flavors are youthful and a bit chunky, with a chocolatey finish that will make you think of champurrado, the luscious Mexican chocolate drink
JS 91
James Suckling
Coal smoke and stony notes with blackberries and plums, leading to a fluid, ripe and open-knitted palate that delivers impressive flavorsome depth. Drink or hold.
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Dusted Valley

Dusted Valley

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Dusted Valley, Columbia Valley, Washington
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Located in the epicenter of Washington State's premiere Wine Country, DVV calls the Walla Walla Valley home. This rolling valley, backdropped by the Blue Mountains, has historically been landscaped by golden wheat fields, green vegetable fields (the Walla Walla Sweet Onion our favorite) and fruit orchards. However, this oasis has quickly become home to world class vineyards and wines.

DVV is committed to sharing the love of our favorite beverage with all of you enjoying what life has to offer. Although, we will never be able to turn water into wine, we have hunted for the best fruit and with the least amount of intervention DVV will wave a magic wand and turn the grapes into distinct and memorable wines. That's our plan and we're stickin' to it!

Columbia Valley

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

WWH147836_2014 Item# 360966