2014 Syrah shows that meaty bacon fat, lard character, with roasted herbs, a touch of floral notes from the 4% co-fermented Viognier, and plenty of bacon fat and spice. It should drink well when released and last up to 7-8 years.

The 2013 Syrah is slightly lighter than the 2012 version, but again, 4% Viognier was co-fermented with 96% Syrah. It has those tapenade, roasted herb, sweet black cherry and blackcurrant fruit notes that C?tes R?ties often have. It sees 75% new French oak and definitely seems like a modern California take on a progressive French C?tes R?tie. It should drink well for 7-8 years.

Ray Signorello co-ferments 4% Viognier with 96% Syrah and ages it 22 months in 100% new French oak. The 2012 Syrah Estate was C?tes-R?tie-like, with notes of roasted herbs, back olive tapenade, grilled meats and bacon fat. Ripe, rich and singular, this is a stunner and best drunk over the next 7-8 years.

The 2011 Syrah Estate exhibits a black/purple color as well as gorgeously sweet aromas of flowers, a hint of lard, creme de cassis, and smoke. This terrific, full throttle, deep, rich Syrah possesses silky tannins and an upfront character, no doubt a result of the 2011 growing conditions. Drink it over the next 3-5 years

The 2008 Syrah Estate, which includes 3% Viognier, possesses a dense purple color in addition to a classic nose of roasted meats, blackberries, cassis and a hint of soil-like notes that no doubt come from the Viognier component. Supple textured, generous and seductive, this fleshy Syrah should drink well for 7-8 years.