The 2019 season was a wild ride; there was snow on the ground well into March: cool temperatures delayed budbreak and flowering. The summer displayed normal temperatures largely devoid of heat spikes; ripening proceeded slowly with fruit left vulnerable to frost, which came in late September, followed by a prolonged cold snap in mid-October. Yields were down nearly 25 percent compared to 2018; growers reported lower Brix and higher acids, resulting in vibrant syrahs and crunchy mourvedres, with the stuffing to grant the wines a cellar window of a decade or more.
Considered a warm vintage, 2018 began with a cool April, followed by one of the warmest Mays on record; following this, there was a cool June before July and August saw record-setting heat. The early autumn months returned to a more typical Columbia Valley pattern: Indian summer days and cool nights. The flux between warm and cool months made for a long season, with higher-than-average yields and good acids. The wines’ natural acidity keeps them vibrant and youthful, with an ageability for syrah, even in the warmest regions.
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