Syrah
Charles Smith K Vintners Powerline Syrah 2018
Drink now or cellar for another 12 years. No need to decant before serving.
Syrah was the very first grape that Charles Smith experimented with during his first vintage in 1999 when he made just 330 cases. The self-taught winemaker began his career as a rock band manager touring Europe, and it was here he realised the beauty and attraction of the world of wine. Since founding his winery in Washington State Smith has been recognised as one of the most innovative and dynamic winemakers in the region, and has been named Winemaker of the Year by both Food & Wine and by Wine Enthusiast magazines.
This masterful cuvee is crafted from the Powerline Estate Vineyard in Walla Walla Valley, a 38-acre site that sits on well-draining soils at over 1200 feet of elevation. These conditions help to produce perfectly-balanced reds with plenty of power and refreshing aromatics and acidity. Once in the winery the fruit is fermented in whole clusters and aged in new French oak barrels for 28 months.
As soon as you pour out a glass you’ll be entranced by the enticing notes of blackberry, cassis and dark plum which mingle with hints of anise, toasted oak, and woodsmoke. On the palate there are some juicy, firm tannins and a generous full body bolstered by a velvety texture. A great option to keep in the cellar for a few more years or enjoy now with hearty red meat dishes.
Syrah was the very first grape that Charles Smith experimented with during his first vintage in 1999 when he made just 330 cases. The self-taught winemaker began his career as a rock band manager touring Europe, and it was here he realised the beauty and attraction of the world of wine. Since founding his winery in Washington State Smith has been recognised as one of the most innovative and dynamic winemakers in the region, and has been named Winemaker of the Year by both Food & Wine and by Wine Enthusiast magazines.
This masterful cuvee is crafted from the Powerline Estate Vineyard in Walla Walla Valley, a 38-acre site that sits on well-draining soils at over 1200 feet of elevation. These conditions help to produce perfectly-balanced reds with plenty of power and refreshing aromatics and acidity. Once in the winery the fruit is fermented in whole clusters and aged in new French oak barrels for 28 months.
As soon as you pour out a glass you’ll be entranced by the enticing notes of blackberry, cassis and dark plum which mingle with hints of anise, toasted oak, and woodsmoke. On the palate there are some juicy, firm tannins and a generous full body bolstered by a velvety texture. A great option to keep in the cellar for a few more years or enjoy now with hearty red meat dishes.
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