Notes of black fruits, oil-cured olives, smoky bacon fat and a gravelly minerality. The palate is rich, ripe, and round and the acidity is balanced by lush tannins.
Wine Advocate 89 points - The Waters 2009 Syrah Forgotten Hills illustrated the fascinating but not especially ripe array of flavors that proprietor-winemaker Jamie Brown evidently prizes. Smelling mouthwateringly like lentils in ham stock laced with sage and black tea, its further intimations of red fruits usher in a tart-edged cherry and rhubarb on a grainy palate, leading to a persistently interactive and for red wine downright bracing finish. “We had (relatively) large clusters and high skin-to-juice ratio here, yet you get strength of character,” notes Brown. And it’s a character, I hasten to add, that won’t be everybody’s cup of Syrah infusion! It should however be very interesting to follow for at least the next 3-5 years. (Dec 2012)
Waters Winery was founded in 2005 by Jason Huntley and winemakers Jamie Brown and Greg Harrington. They released their first wines in 2006 and opened a 5,000 square foot sustainable winery the following year. Their winemaking is influenced by a preference for old-world style wines that emphasize the terroir of Walla Walla Valley, where they own several vineyards. Their range of wines includes small lots of Cabernet Sauvignon, single vineyard Syrah, Interlude - a Bordeaux style blend, Viognier and Rose. Dreux Dillingham is assistant winemaker.
|Planted in 1996, this seven acre estate vineyard is composed of cobblestones, silt loams and sandy loam.
|Founded in 2005, we believe that the Walla Walla Valley terroir is capable of producing distinctive red wines that rival the finest of the Old and New World regions. Waters produces just a few thousand cases of small-lot bottlings each year, aimed at reflecting the unique character of each varietal and the qualities of the land that they come from.