Links in this article: Amavi Cellars
Washington wines Janis Robinson
So I'll be heading up a vegan tasting at work, and one of the wines we are showcasing is the 2013 Syrah from Amavi Cellars. So I decided I better try it, before the tasting:)
The Amavi Cellars is located in Walla Walla, Washington.
Walla Walla is known for its Cabernet Sauvignon, but also for 4 other red varietals....Merlot, Syrah Cabernet Franc, and Sangiovese. Chardonnay and Viognier head up the whites, but there are smaller harvests involving many other red and white varietals as well.
Right off the bat, I said out loud "very dark" about the color. It's also opaque, so meaning a thick skinned grape. When wine is held up to the light people or over a piece of white paper, they are looking at what type of color, clarity, rim variation (so how old), and also how much you can see through the wine. All these are used in blind tastings to signal possible grape varietals.
Now with Syrah their are known for having descriptors based on meat and leather. However, since this is a vegan wine I felt the descriptors should mimic vegan tastebuds as well.
In the smell I noticed, very French Syrah qualities like dark elements. It reminded me of a really dank but also earthy, wet, dark forest. Their was the smell of herbally notes like fresh cut dandolion root, sage, fennel, and sweaty sandals. For fruits I noticed blackberry, and dried currants.
The taste was of black pepper along with dark and dried fruits of fig and black plums. There was also smoked tempeh with just a hint of maple syrup. Followed by roses, olive tapenade, and ending with a long finish of bakers chocolate.