Hello friends. I think many of you know that – in addition to my writing duties for Full Pull – I’m also the lead wine writer for Seattle Magazine. The just-released August issue continues the Mag’s annual set of wine awards, always one of my favorite write-ups.
This year’s article was especially fun to write, in no small part because one of my best buddies in the wine trade – Morgan Lee of Two Vintners – popped up all over the article. He was named Winemaker to Watch, and then his Syrahs won two of the three Syrah categories (amazing in a blind, competitive, multi-judge format). Combine that with Morgan’s recent eye-popping 95pt Wine Spectator review for his Stoney Vine Syrah (we offered that one back in January; I’m sure you’ll all be shocked to hear that it’s sold out), and I think we can safely say that Morgan is having a moment.
To celebrate that moment, we’re reoffering one of his award-winning wines from Seattle Mag, as well as offering three quick-hitters on a trio of fantastic new releases.
[Quick note for anyone concerned with conflict of interest. Seattle Mag uses a small nominating panel (I’m a member) and then a larger panel for voting on the “people and places” awards and for judging the nominated wines in each category. All that to say: while I have a large role in writing about the winners, I have a very small role in helping to select them.]
Here’s what we originally said about it: …a real pan-Washington Syrah, coming from five vineyards in five separate AVAs: Olsen (Yakima Valley), Discovery (Horse Heaven), Klipsun (Red Mountain), Stonetree (Wahluke Slope), and Stoney Vine (Walla Walla Valley). It also sees a 2% Roussanne coferment, which always adds one more layer of complexity to an already-complex wine. It was raised in large French puncheons (almost all used or neutral), and it clocks in at 14.4% listed alc.
Sniffed blind, I think I would have pegged this as Owen Roe’s Ex Umbris. It has that same insistent smoky quality; just lovely. Those wafts of smoke surround a core of blackberry and blueberry fruits, dark loamy earth, and smoldering charcoal. That nose practically cries out to fire up the barbeque and grill something. In the mouth, this is intense, deep, openly delicious, another fine example of the easy charm of the 2013 vintage. There’s great presence and palate-weight here, complemented by bright acidity, and it finishes with an earthy kick of soft dusty tannins. Pass the smoked brisket. Pass the pulled pork.
First come first served up to 48 bottles total (mix and match as you like), and the wines should arrive in a week or two, at which point they will be ready for pickup or shipping during the next temperature-appropriate shipping window.