- Tickets on sale for Ste. Michelle, Maryhill winery concertsPosted 20 hours ago
- Wild Goose tops 5th Cascadia Wine CompetitionPosted 3 days ago
- Cascadia Wine Competition concludes today in OregonPosted 3 days ago
- 5th annual Cascadia Wine Competition begins todayPosted 5 days ago
- Ancient Lakes fascinates as young Washington wine regionPosted 1 week ago
- 6 bills for Washington wineries alive in state LegislaturePosted 1 week ago
- Red Mountain vineyards pour 2016 wines for winemakersPosted 2 weeks ago
- California scientists share research with Walla Walla wine studentsPosted 2 weeks ago
- Syrah plays big role in Northwest red blendsPosted 2 weeks ago
- Shanken group dubs A to Z Wineworks of Oregon as Hot BrandPosted 2 weeks ago
Say ‘Ah’ for Washington Syrah
Washington joined the Rhône Rangers in the mid-1980s, when Mike Sauer of Red Willow Vineyard became the first grape grower in the state to plant Syrah. After the somewhat winter-tender grape came through the 1996 winter freeze pretty well, Syrah planting took off.
Today, more than 10,000 tons of wine grapes are crushed annually in Washington, making the rich, ripe purple grape the No. 3 red variety behind Cabernet Sauvignon and Merlot.
We adore Washington Syrah because it combines the rich, plush flavors of the New World with the complex, bacon-fat-laden notes of the Old World.
Here are 12 examples of Washington Syrahs we’ve tasted in the past two months (including two that are made by Oregon producers and one whose grapes actually come from a couple of miles into the Oregon side of the Walla Walla Valley).