UIt's time for Sunday dinner, but what wine to serve? Tonight I've decided to open a bottle from my latest wine club selection from Spring Valley Vineyards, the 2013 Nina Lee Syrah. Now a few months ago I reviewed the 2012 vintage (you can see that post here: 2012 Nina Lee Syrah), and this one is a blend of Syrah (80%), Cabernet Sauvignon (16%) and Viognier (4%), all from the Walla Walla Valley appellation. So let's see how the latest release stacks up.
The wine is a lovely deep garnet color in the glass, with nice clarity. The nose presents aromas of blackberry, black pepper spice and a bit of green cedar. The taste is lush, with ample flavors of ripe berries, black cherries and a good bit of spice that transitions nicely to some mineral notes midpalate. The tannins are smooth and well integrated, creating a smooth, voluptuous finish that seems to last a minute or more.
Overall, I would rate this wine a solid 9 again, it's just a beautiful example of the varietal that accentuates the terroir of the Walla Walla Valley. This strikes me as a real four season wine, at home in a blizzard like I'm experiencing now, or a warm summer evening on the patio. Tonight I am enjoying this wine with a grilled teriyaki glazed pork tenderloin, mashed sweet potatoes and steamed broccoli, the fruit and spice just marry perfectly with the richness of pork. Cheers!