2021 Syrah

The 2021 Syrah was co-fermented with 3% Viognier. Aromatics open with layers of fresh boysenberry, violet, and umami. Blue-black fruits intermingle with dried herbs and garrigue, while orange zest and honeysuckle notes provide lift. Decanting allows the wine to open fully and express multiple layers of juicy blue fruit, earthy mushroom flavors, dried sage, and floral aromatics. 612 bottles produced.

97 Points – International Wine Report

95+ Points – Robert Parker Wine Advocate

95 Points – Decanter

93 Points – James Suckling

2021 Syrah
  • 14.5%
  • 5.6 G/L
  • 3.89
  • March 2023
  • February 2024
Growing Season

In 2021, the temperature at Andrews Family Vineyards and across Washington State was the highest on record. We kept a large canopy of vine leaves to protect the fruit from the extreme heat and extend the ripening period. When we had an unexpected heatwave in late June, which lasted for ten days and reached temperatures of between 105-118°F (40-48°C), the intact canopies helped to preserve vibrancy and freshness in the berries. This is yet another example of how the best wine is grown in the vineyard rather than made in the winery, farming practices we pride ourselves on. The year’s intense heat created a light crop across Washington State in 2021: our Syrah production was approximately half of that in 2020.

Vineyard Details

In order to capture a balance of ripe fruit and fresh acidity, Trothe fruit was the first picked in most blocks.

  • 97% Syrah, 3% Viognier
  • SY03, SY06, VG01
  • 60% Phelps, 37% Tablas creek
  • 51 cases

Block SY03

Planted 2006, 8x3 spacing, 5% southern slope, moderate to warm site, elevation 1000-1034 ft, Warden silt loam soil


The wine is vibrant and drinks well now after a healthy decant of one hour or more. A wine crafted to age, it will continue to evolve and develop over the next 6 years, and beyond.


Inspired by the process and style of Northern Rhône, the 2021 Syrah was vinified with seven percent whole cluster fruit and co-fermented with three percent Viognier. This wine was not aged in oak; rather, it was fermented and aged 18 months in Italian concrete to preserve its natural freshness and aromatic layers.