Winemaker Notes
#39 Wine Spectator Top 100 of 2022
Professional Ratings
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Robert Parker's Wine Advocate
The 2019 Syrah The Tribe Vineyard starts with a stemmy, fresh and savory nose with a delightful meaty aroma and dusty florals before wafting with a succulent raspberry skin essence. Medium to full-bodied, the Syrah displays a vibrant mineral tension and spicy mouthfeel before subtle flavors of dried herbs sway with a firm tannic structure. The wine continues to evolve and unpack over the long, lingering finish with a pleasing smoky nuance and persistent peppery note.
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Wine Spectator
This striking red captures your attention immediately with distinctive black olive and cured meat tones, which are accented with floral blueberry, garrigue and crushed stone flavors. Builds tension and richness toward medium-grained tannins. Drink now.
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James Suckling
Wild berries, hot stones and fresh herbs on the nose. Full-bodied with distinct dark-mineral character. Silky tannins. Earthy and complex. Leather, tobacco, walnut and charcoal. Dense and deep, but elegant all the same. From biodynamically grown grapes. Drink or hold.
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Wine Enthusiast
All of the fruit for this wine is grown biodynamically, with the vineyard plowed by draft horse. The aromas offer notes of funk, ember, peat, licorice and a whiff of medicine. A lighter styled through the middle, quite flavorful, savory palate follows. There's a long of hangtime on the finish. It's all about delicacy and intensity.
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.