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Sequel Syrah 2006

  • RP93
  • WS92
  • W&S91
  • WE90
  • CG90
750ML / 14.7% ABV
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750ML / 14.7% ABV

Winemaker Notes

John Duval, formerly of Australia's iconic Penfold's Grange, chose the Columbia Valley as his "Sequel" for the continuation of his life's work with Syrah.

A generous and concentrated wine of great character, the 2006 Sequel is notable for its deep purple hue, rich aromatics and layers of flavor. Almond, dark chocolate and cherry notes fill the glass, complemented by hints of black licorice, blackberry, cocoa powder and a touch of smoke. Great complexity on the palate with a lengthy finish, this is a refined wine of beauty and balance.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2006 Sequel is made by John Duval, former winemaker of Penfolds Grange. The wine is 96% Syrah and 4% Cabernet Sauvignon aged for 18 months in 65% new French oak. Aromas of cedar, smoke, game, bacon, and violets are alluring while leading to a round, layered, smooth-textured, full-bodied wine with several years of aging potential. This hedonistic effort will be at its best from 2013 to 2021.
WS 92
Wine Spectator
Bright and generous, delivering a lively mouthful of blackberry and plum fruit, shaded with hints of pepper and spice, lingering nicely on the beautifully focused finish. This has depth without excess weight, along with the goods to develop long term in the cellar. Drink now through 2014. 2,012 cases made.
W&S 91
Wine & Spirits
Black as ink at first, this powerful wine leads with scents of blueberries and chocolate cake, and a hint of air-dried beef. The black fig flavors are posh and juicy, with a dense texture and a finish that hints at mocha and juniper. A ripe style for barbecue.
WE 90
Wine Enthusiast
Ripe berries, loaded with spice, concentrate the flavors of this exceptionally smooth, big-bodied Syrah. As is the custom with Sequel, the grapes are a blend of many vineyards and AVAs, which certainly enhances the polished mouthfeel, but at the expense of specificity. The acids stick out a little bit, but are soon covered in loads of chocolate and butterscotch barrel flavors. Drink soon.
CG 90
Connoisseurs' Guide
Although well-ripened and seasoned with a fair bit of varietal spice, this bottling steps away from the brawny Syrah norm and suggests red berries more than black. It is a comparatively tight wine built in an almost elegant, ever so slightly leaner style, and its tailored tannins never threaten to push its fine fruit from the stage. It finishes with firm, fruity acidity providing a nice lift in brightness, and all the pieces seem in place for several years of steady improvement.
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Sequel

Sequel

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Sequel, Washington
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John Duval, formerly of Australia’s iconic Penfolds Grange, chose the Columbia Valley as his “Sequel” for the continuation of his life’s work with Syrah. Sequel is one of six distinct red wines from the Long Shadows Vintners Collection.

A generous and concentrated wine of great character, Sequel is notable for its deep purple hue, rich aromatics and layers of flavor. Almond, dark chocolate and cherry notes fill the glass, complimented by hints of black licorice, blackberry, cocoa powder and a touch of smoke.

Carefully selected, hand-harvested grapes are fermented in two to four-ton tanks using a variety of fermentation methods including “rack and return,” a technique John Duval frequently uses in Australia. This allows for gentle handling of the berries while extracting optimal color and richness. The wine is aged an average of 18 months in 65 percent new French oak barrels.

Duval uses Syrah from The Benches at Wallula and Alder Ridge for their dark flavored fruits. Red Mountain grapes provide the structure of the wine and Boushey Vineyard in Yakima Valley brings the elegance to Sequel.

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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.

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Syrah/Shiraz

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Marked by an 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.

WAL412591_2006 Item# 106967