A spicy nose of clove, rosemary and anise is accented by violets, bacon fat and a tiny peach aroma that I'd like to think comes from the 3% co-fermented Viognier. The flavors are equally spicy, with blackberry jam joined by small amounts of clove and ginger cookies. While the Syrah's acidity is gentle, its tannins are brawny and looking for a fight.

A spicy nose of clove, rosemary and anise is accented by violets, bacon fat and a tiny peach aroma that I'd like to think comes from the 3% co-fermented Viognier. The flavors are equally spicy, with blackberry jam joined by small amounts of clove and ginger cookies. While the Syrah's acidity is gentle, its tannins are brawny and looking for a fight.

A spicy nose of clove, rosemary and anise is accented by violets, bacon fat and a tiny peach aroma that I'd like to think comes from the 3% co-fermented Viognier. The flavors are equally spicy, with blackberry jam joined by small amounts of clove and ginger cookies. While the Syrah's acidity is gentle, its tannins are brawny and looking for a fight.

A spicy nose of clove, rosemary and anise is accented by violets, bacon fat and a tiny peach aroma that I'd like to think comes from the 3% co-fermented Viognier. The flavors are equally spicy, with blackberry jam joined by small amounts of clove and ginger cookies. While the Syrah's acidity is gentle, its tannins are brawny and looking for a fight.