This is one of Oregon's most compelling Syrahs — and one of the most exciting domestic expressions of the variety full stop. Founder and winemaker Evan Martin operates with a philosophy rooted in restraint, precision, and deep respect for terroir, and nowhere does that philosophy find a more dramatic canvas than The Rocks District of Milton-Freewater.
The vineyard's ancient volcanic cobblestones absorb heat by day and radiate it through the night, driving phenological ripeness while strong diurnal swings preserve the freshness and structure that define this wine's character. With 50% whole cluster and 40 days on skins, the result is extraordinary: layers of violet, green olive, cured meat, and cracked pepper over a core of dark, concentrated fruit with a deep umami resonance. The finish is long, textured, and utterly alive.
Minimal intervention in the cellar — no fining, limited new oak, judicious sulfur — ensures the vineyard does the talking. Northern Rhône in spirit, unmistakably Oregonian in identity.
Made for lamb — whether a slow-roasted leg with rosemary and garlic or herb-crusted rack. Equally magnificent alongside braised short rib, charcuterie, or a robust aged sheep's milk cheese.
