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2018 Reserve Syrah

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Tasting Notes

Gorgeous dark color with aromatics of blackberry jam, plum, and blackcurrant followed by layers of smokiness with a touch of anise and white pepper. The mouthfeel is smooth with lush tannins and a perfect balance of oak and dark fruit that envelope the palate with rich, exotic spices.


92 Points by Owen Bargreen, Certified Sommelier, Formerly the Senior Editor at the International Wine Report

Vineyard Designation

100% Estate Grown

Vintage Notes

The 2018 Vintage was a classic Washington State Vintage with a mild winter and extremely hot summer. The winter leading to Spring was mild and temperatures in March/April were slightly above average leading to our Estate’s Vineyard bud break in middle April. A warm Spring provided perfect growth for the grapevines. Our meticulous farming practices allowed us to manage vigorous growth throughout the growing season, so the plants reached our crop size yield goals for each block. A hot summer with cool nights during 2018 advanced the ripeness and growth in the vineyards that we have not seen in the last few years providing for an optimal vintage. The hot summer allowed grapes to reach optimal maturity and ripeness levels far exceeding anything we saw in 2017 and 2016. 2018 did see some heavy smoke from wildfires in the Northwest, but the location of our vineyards, the timing of the smoke, and the overall smoke saturation, our vineyard was not affected by the smoke. White grape varietals saw a lot more sun exposure creating bountiful aromatics with balanced acidity. The red grape varietals made wines that are lush with dark fruit aromas and silky tannins. The 2018 Vintage will be one to enjoy for many years to come.

Winemaking Notes

Our 2018 Reserve Syrah comes from our specially designated Reserve tier blocks in our Estate Vineyard Located in the Yakima Valley AVA. Creating a wine of this caliber starts in the vineyard where 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 by hand in the middle of October at Optimal maturity, the grapes were then hand sorted before being sent to concrete fermenters. About 25% of the grapes were left on the stems as whole clusters to provide structure and complexity. Fermenting in concrete adds another dimension of minerality and complexity. Another level to increase the intensity of the aromatics and complexity of the wine was to incorporate about 2% Viognier to the fermentation, a process known as co-fermenting. Albeit a small addition, the 2% Viognier creates an abundance of fruit aromas in the wine. After a 3-day cold soak, the grapes were warmed up and given natural sources of food and underwent a native yeast fermentation. Native yeast on the grapes create complexity and varietal characteristics in the wine. Fermenting at temperatures of 88 degrees with aggressive extraction methods used early on such as a delastage, then tapered off to more gentle extraction methods as to not over extract the wine and maintain a soft and lush mouthfeel. Fermented dry in concrete before being drained and pressed, the wine was then sent to a mixture of exclusive French Oak barrels, with about 45% being aged in 500L Puncheon barrels and 55% in 225L barrels. Consisting of 60% New French Oak, 30% 2-year-old French oak, and 10% neutral oak the wine was then inoculated for Malo-lactic fermentation. During the next three months, the wine lees were stirred in each barrel twice per month. This process helps naturally fine the wine creating roundness and seamless edges on the wine. Aged for approximately 20 months in barrels before being sent to a concrete tank again for an additional two weeks of concrete aging before being sent to a Stainless-steel tank where the wine was prepared for bottling.

Food Pairing

Korean Short Ribs
Moroccan Lamb Barbecue
Rib-Eye Steaks with Tomato-Basil Relish
Sharp Cheddar or Aged Gouda

  • Varietal Composition: 98% Syrah 2% Viognier Co-Ferment
  • Appellation: Yakima Valley
  • Cases Produced: 487
  • Alcohol: 14.4%
  • pH: 3.8
  • Acidity: 5.6 g/L

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