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Awards & Reviews


94 POINTS – “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.”
-Robert Parker, The Wine Advocate, Issue #209, October 2013

90 POINTS – “This Syrah is exceptionally rich with flavors of cherries, blackberries, mocha and smoked meat, all touched with a hint of oak. It’s tannins and acids provide excellent structure. A deliciously complex wine to drink now and over the next few years.”-S.H., Wine Enthusiast, March 2014



92 POINTS – “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.”
Robert Parker, The Wine Advocate, Issue 192, December 2010


“The dense black/ruby/purple-tingled 2007 Syrah Estate (which includes a small amount of Viognier) offers a big, sweet nose
of lavender, black currants, and background oak. Richly fruity, ripe, and medium to full-bodied with an enduring texture, some tannin in the finish
suggests this cuvĂ©e may broaden out and even improve over the next few years. I would suggest consuming it over the next 7-8 years.”
Robert Parker, The Wine Advocate, Issue #186, December 2009

92 POINTS, TWO PUFFS – “High in ripeness, high in oak and high in the meaty spice that is unique to Syrah, this incisively varietal bottling keeps very deep, well-defined berry-like fruit in its grasp and simply never lets go. It is underscored by lots of hard-charging tannin, but it does not dry out and surrender astringency, and its impressions of real fruity substance and depth are the stuff of which an eminently ageworthy wine is made.”

Charlie Olken, Connoisseurs Guide to California Wine, November 2009


The syrah and viognier were co-fermented and the wine was aged for 14 months in French oak, 36% new. Aromas of plum, blackberry, a note of boiled artichoke, and smoke repeat as flavors laced with fine, smooth tannin and finish medium-broad on the back half of the palate.
Colorado Wine News, October – December 2008

90+ POINTS – “This 2006 has a lot going on. It offers an opaque/saturated purple color followed by savory meat juices, powdered black pepper, flower, and crushed-chalk. It is showing a virile
style, but at the same time an attractive medium to full-body, sweets of deep fruit, a layered mouth, and a spice-textured finish which sums up this Syrah’s seamlessness and flavor delivery.” – Alan Duran’s Periodic Review of Wine, March 16, 2010


95 POINTS – “You don’t think of Signorello as a Syrah house, but for years, they’ve been putting out serious Syrahs, and with the ’05 vintage,

they certify this tradition. This wine is, in a word, fabulous. It’s enormously attractive in well-oaked cassis, plum, leather, cocoa and white pepper aromas and
flavors, but that only begins to describe the complexity. The 4% Viognier seems responsible for the bright intrusion of citrusy acidity. As powerful as it is, the
wine never loses sight of balance and elegance.” – S.H., Wine Enthusiast (11/1/2007)

90 POINTS – “Beautiful, peppery,floral, blackberry, and cassis-scented Syrah with good acidity, medium to full body, outstanding purity, texture and length, this wine should be drunk over the next 4-5 years… but it’s a beauty now.” – Robert Parker, The Wine Advocate, Issue #174, December 28, 2007

3 STARS – “Fine nose, hearty, real character, creamy. Full, dense fruit, ripe tannins, powerful, youthful with spicy alcohol. High quality. Drink 2009-13.” – Decanter, 2008

“The 2005 Syrah, Napa Valley, $38, 319 cases, contains 4% viognier, and spent fourteen months in French oak, 36% new. It has an inviting nose of blackberry, black cherry, currant, and mocha. All repeat as very juicy but not sweet flavors laced with medium tannin. It finishes medium-broad and medium-long. A nice Syrah to pair with food. Well-balanced, structured, and integrated.”
Colorado Wine News, October – December 2007


91 POINTS – “Straddles a fine line between ripe, plummy-blackberry flavors and a leathery, peppery side. You’ll also like the plush, rich tannic structure. Best now.” – S.H., Wine Enthusiast Magazine, June 2006


94 POINTS – “Just beautiful, a wine that’s so rich and delicious, and yet so balanced. It oozes gorgeous flavors of cassis and blackberry pie, white chocolate truffle, Kahlua, and smoky spices, and the tannins are amazingly soft, sweet and complex. All this opulence drinks perfectly dry, with a good back-bone of acidity.” – S.H. Wine Enthusiast Magazine, May 2004


92 POINTS – “Veers from ripe blackberry jam to crackling bacon to freshly ground white pepper and back again, all encased in smoky oak. Pretty tannic at the moment, but very fine now with the richest possible meats, and a candidate for 3-5 years of cellaring.” – S.H. Wine Enthusiast Magazine, June 2003

90 POINTS – “4% Viognier. Everything one could ask for in a Syrah aroma is gathered in this rich, complex-smelling wine from suggestions of game and smoke to blackberry fruit to peppery spice. Equally keenly focused in the mouth, the wine is ever so slightly lower on flash and depth than its nose suggests, but, truth be told it is still a very enjoyable and inviting Syrah from a producer that rarely puts a foot wrong.” – Connoisseurs’ Guide to California Wine, February 2003

***** (FIVE STARS) – “Delicious Syrah. Full bodied, fleshly, intensely flavored (plum black peppercorn, smoky oak), and very long on the plate. One of the few California Syrahs that approaches the quality of top northern Rhones. 4% Viognier. Unfiltered. 109 cases.” – Restaurant Wine, Issue #92

90 POINTS – “With its deep color and massive, potent ripeness, this syrah is masked by tannin, blunt and closed. Behind the dark curtain, there’s plenty of fruity in development, giving flavors of black licorice, funk and roasted meats. Give it time, and that fruit should come to fore.” – Wine & Sprits, April 2003


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