Perched next to the Viognier vineyard is 1.25 acres of estate Syrah, with roughly 1200 vines per acre. Syrah is typically not grown in Oregon, but Steve took on the challenge in 2001, grafting 2.5 acres of Chardonnay over to Syrah. The vineyard, with views of rolling hills, is the warmest on the property. The grapes soak up the sunshine all summer long, cooled only by winds that rustle through nearby trees. Four different Syrah clones produce small, thick-skinned berries in loose clusters. The fruit is watched carefully, and picked selectively before being fermented separately and blended together right before bottling to create complexity and harmony.
Classic Syrah aromas of white pepper, spice, plums, leather, bacon fat and the slightest touch of tobacco leaf, along with a generous amount of dark black and blue fruits.