otolith wrote:I see what you did there.
I wonder what flavor profiles the Viognier adds to the syrah. Seems like an interesting combo.
That's becoming a fairly standard combo. Cote Rotie does it, El Jefe makes Sir Ron Yeah, and a bunch of other CA and Aus wineries do it, and even the newest Cyberpub Blend is doing it. The Viognier tends to add a floral aroma to it while also helping deepen the pigment of the wine through co-pigmentation (assuming it's co-fermented with the Syrah).
2014: 57 bottles. Last wine.woot: 2011 Wellington Cab & Merlot, Roessler 2009 Bluejay, 2010 Bell Cabernet
2013: 66 bottles, 2012: 91 bottles, 2011: 92 bottles, 2010: 74 bottles, 2009: 30 bottles, 2008: 3 bottles My CT