2019 Charles Smith K Vintners The Deal Sundance Vineyard Syrah

TASTING NOTES BY WINEMAKER CHARLES SMITH

I am in awe. Where do I start? I am completely fascinated by this wine. It punches way above its weight class. It starts with crushed volcanic rock, black raspberry, mint and fresh ground espresso, then continues on, asking you to explore its complexity with forest floor, black cherry, cedar box, dark soy and crushed fresh grain. This is wonderful. This is grand. This is perfection in a glass!

VINTAGE NOTES

The 2019 vintage was on the cooler side as it started slow with later-than-usual bud break and continued on to be fairly moderate throughout the year. Some vineyards had issues with an October freeze a bit earlier than usual, but our high-elevation vineyards have great air drainage which allows us to extend the growing season late into October without freeze. This yielded fantastic ripening and some awesome wines with incredible balance and character. Overall, we are excited about the wine produced in 2019, which has brought us more finesse, incredible flavors and lovely balance.

CURRENT & PAST SCORES

96 Points, James Suckling
“Black tea, blackberry, redcurrant and sage on the nose. Full-bodied with fine, tight tannins. Bright acidity lifts up the dark-fruit profile and brings energy and drive to the lengthy palate. Ground spice and dark chocolate turn the experience savory by the end. Well structured. Excellent depth of flavor. Best after 2024.”
95 Points, Jeb Dunnuck (v2018)
92 Points, Vinous/Owen Bargreen (v2018)
90 Points, ‘10 Marvelous Washington Reds at 90+ Points’, Wine Spectator–Tim Fish (v2018)

VINEYARD

Sundance Vineyard (100%)
One of the oldest vineyards on the Wahluke Slope, planted in 1997. The site is topsoil over gravel, sand and broken down basalt with more caliche than other sites in the Wahluke. The vineyard, because of its aspect, is also a later ripening site allowing for great concentration.

WINEMAKING

Varietal Breakdown: 100% Syrah
Appellation: Wahluke Slope
Production: 2.9 tons per acre, native yeast, 100% whole cluster fermentation, 45 days on skins | 22 months barrel-aged on lees in 31% new French oak puncheons