While Syrah has become one of the most successful varieties in Washington, I have until now steered clear of a 100% Syrah at Brian Carter Cellars, feeling that the best Syrah is usually found in blends where it adds color, softens tannins and provides length to the palate. A few years ago, I started adding stems to the fermentation which after some aging turned the wine into something much more complex and added to its cellaring potential. In 2014 I liked the results so much from the outstanding Syrah block at Stone Tree Vineyard that we decided to bottle 6 barrels on their own. Enjoy!

Impenetrably dark in color, the wine has a complex nose of blackberry, earth, meat, and black pepper spice. On the palate, the wine is again a complex mixture of dark fruit and spice with a touch of Herbs de Provence. A full round mid-palate is balanced by noticeable tannins promising a wine of some aging ability. Serve with lamb sausages grilled with mushrooms and assorted vegetables.