Winemaker Notes
The 2021 Baby Bear Syrah is a vibrant expression of the vintage, offering a beautifully aromatic nose of black plum, dusty lilac, fresh violet, and subtle hints of black pepper. On the palate, layers of blackberry, boysenberry, and plum unfold, accented by savory notes of roasted coffee, clove, and a touch of dark chocolate. Firm tannins provide structure, while a soft, lingering mid-palate adds elegance. The finish is long and concentrated, leaving a rich, balanced impression.
Professional Ratings
-
Jeb Dunnuck
Dark, inky, and earthy, the 2021 Syrah Baby Bear has powerful, velvety layers of black plum, wild game, and shocks of white and black pepper. Full of tension and texture, it has a kick of acidity that keeps it fresh and lively despite its inherent full-bodied power.
-
Wine Spectator
Refined yet vibrant and expressive, with raspberry and delicate blueberry flavors accented by fresh violet, grilled anise and smoked pepper notes that build richness and polish toward fine-grained tannins. Drink now through 2032.
-
Vinous
The 2021 Syrah Baby Bear wafts up with a savory blend of rubbed sage, dusty violets and cloves before giving way to dried black cherries. It's silky smooth without a hard edge in sight, and a cooling acidity lifts ripe citrus-laced black fruits. This leaves a tinge of blackberry and sour citrus, tapering off long and gently tannic with a lingering hint of licorice.
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.”
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.