Gordon Taylor resides and makes his wine in the foothills of the Horse Heaven Hills, but he ventured down toward the Yakima River for these two barrels of Petit Verdot from Colin Morrell’s Lonesome Spring Ranch. Harvest hit Oct. 25, and while there’s an opulence of oak, there’s a remarkable amount of fruit presented, too. Toasted cherry wood, vanilla and baking spices meld with dusty black cherry and black currant aromas. The inherent power of Petit Verdot persists on the palate, but it’s reined in with nicely managed Earl Grey tea tannins, allowing for juicy black cherry, blackberry and black currant. A savory note of black olive gives way to bittersweet chocolate and more baking spices akin to cinnamon and nutmeg. If Taylor exchanges his Outback-style hat for a toque blanche, he’s thinking of dishes such as Polenta with Mushroom Bolognese, roasted red peppers, Veal Involtini, roasted duck or Cherry Clafouti.
Production: 48 cases
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