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 2019 Syrah

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2019 Syrah

 2019 Syrah
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Tasting Notes

Our 2019 Syrah displays aromas of rich brambleberry melded with hints of orange peel, soy sauce and smoked meats. The palate displays silk like texture with flavors of candied plum, blackberry jam, salted chocolate, and a touch of licorice. The wine has a smooth finish with beautiful lingering notes of oak and a touch of wet stone. Enjoy now through 2033, optimal maturity should peak around 2026.


90 | The Wine Panel
A ripe, juicy Syrah that over-delivers for its' price. Enjoy notes of orange peel, blackberry, and cola, with very soft tannins in the distant background. A very approachable, soft and smooth expression of this grape, with abundant but not overdone fruit. For an $18 wine it's rare to use any much less 38% New French oak, and aged in barrels for 16 months before bottling, giving it just enough of the toasty notes.

GOLD | Houston Rodeo Wine Competition
Regional Class Champion

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2019 vintage started off with a very mild winter, then out of nowhere, we saw record snow accumulations in late February that lasted until early March. Thankfully, this did not affect buds on the dormant grapes, but it did delay bud break by approximately 2 weeks, which had some residual affects on the overall ripening process. We did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Our typically amazing Octobers was very trying for us with not just one but two freezing periods that made our winemaking decisions ever more challenging. The first frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, and then 9 days later we were hit very hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head on and decided to purchase brand new state-of-the-art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really let you know as a winemaker what you are made of, and we at Airfield Estates not only took this challenge head on, but we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.

Winemaking Notes

Sourced exclusively from our estate vineyard, creating a wine of this caliber starts in the vineyard. We meticulously manage the size of the crop, then late in the season make sure the vines have proper exposure to ensure we achieve optimal ripeness. Harvested in mid-October, the grapes were then hand-sorted and destemmed before being sent to small fermenters. To obtain more complex aromas and mouthfeel, the wine underwent a native ferment, using the grapes’ natural yeast to complete alcoholic fermentation. Extraction on Syrah is always my favorite as we can use many methods of extraction without fear of over extracting flavors. Fermenting at temperatures of 88-90 degrees with aggressive extraction methods used early on such as a delestage, then tapered off to more gentle extraction methods as to not over extract the wine and maintain a soft and lush mouthfeel. The wine was fermented on the skins until dry, about 16 days, then drained and gently pressed. After pressing, the wine was sent to French Oak barrels with 38% New French oak, 25% 1–3-year-old French Oak, and 37% Neutral Oak and inoculated for Malo-Lactic fermentation. After MLF was completed, the wine’s lees were stirred twice a month for three months. Incorporating lees into the wines naturally softens the wine, creating more roundness and depth on the palate. During aging, the diligently care for the wine. We top every barrel twice a week and this wine had 3 racking’s during its aging. Aged for approximately 16 months in French oak before being racked to a concrete tank for 1 month of concrete aging then prepped for bottling.

Food Pairing

Rib-Eye Steak au Poivre
Leg of Lamb Shawarma
Cider-Maple Pork Chops with Woodland Bitters Compote
Edam or Parmesan

  • Varietal Composition: Syrah
  • Appellation: Yakima Valley
  • Cases Produced: 1,326 case
  • Alcohol: 14.6
  • pH: 3.89
  • Acidity: 5.5
  • Ageability: Now through 2033

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