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Sequel Syrah 2008

Syrah/Shiraz from Columbia Valley, Washington
  • WE95
  • RP92
  • WS91
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Winemaker Notes

A deep, dark beauty loaded with dried cherry and currant aromas and flavors wrapped in nuances of cola, incense and barrel spice. Plush and savory on the palate with an appealing concentration of fruit and silky tannins that linger on the finish.

Critical Acclaim

WE 95
Wine Enthusiast

Bursting with sweet toast from the barrel aging, this offers ripe and pretty berry fruit, deep and long, with highlights of oolong tea. The alcohol is not intrusive, and the acidity keeps it buoyed and lively. Editors' Choice.

RP 92
The Wine Advocate

The 2008 Sequel Syrah contains 2% Cabernet Sauvignon and was made by John Duval, former winemaker of Penfolds Grange. It was aged for 18 months in 65% new French oak and 5% 300-liter American oak barrels. Smoke, game, black tea, incense, blueberry, and blackberry aromas compose the bouquet of this relatively forward, plush, pleasure-bent Syrah. It can be approached now and will continue to provide enjoyment through 2020.

WS 91
Wine Spectator

Firm in texture and dark in flavor, this is tightly wound with tannins. The pieces are there for this to come together, but needs time for its blackberry and smoke flavors to shed their straitjacket.

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Sequel

Sequel

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Sequel, , Washington
Sequel
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.

Limari Valley

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

YAO123627_2008 Item# 123627

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