Duck Pond, Columbia Valley, Syrah, 2004
We've been drinking a lot of European wines recently, so it was nice to have something much closer to home for a change. We had a bottle of Morgon open (see other review), and have had lots of Spanish, Italian and especially southern Rhones. But we were having seared Ahi Tuna with a pepper sauce and potatoes. We needed a bit meatier wine for such an occasion. Syrah sounded about right.
While Duck Pond is in Oregon -- like many other wineries -- they tend to source Cab and Syrah grapes from Washington, actually. The heat of the south-central Washington is prefect for such grapes.
The nose included vanilla/oak, plum, and was a bit dusty. Later we found spices -- nutmeg? oregano? -- we think it was closer to all-spice. Denise found hints of ginger, cherry, and carnation (green floral). Even later -- and after a bite of chocolate -- it smelled like the sea -- seaweed and muscles (in a good way)! And on top of all that, there was a nutty smell (and taste): hazelnut! Interesting.
The taste was plum and black cherry. The plum is predominant as you swirl it in your mouth -- then there's black cherry for a second as you swallow. It was also rich and creamy (with that oak/vanilla). The mouthfeel was both smooth and full-bodied.
The finish was white pepper! And, there was something citrusy and slightly sour -- maybe just a slight stem/tannic taste at the end. Sort of like a unripe (and not sweet) tangerine.
This wine was perfect for our purposes; it went great with our Ahi Tuna.
Cost:
Rating:
7.5