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98% Syrah
2% Viognier


Yakima Valley AVA


Drink Now or Age 5 to 12 Years


Grand Ciel
Ciel du Cheval

2019 Signature Syrah

Our 2019 Signature Syrah opens with an intoxicating nose, showing us that warmer and ripe flavors of Red Mountain Syrah can blend beautifully with cooler climate Boushey Syrah. Fresh violets, ripe blueberry, sizzling pancetta and Korean barbecue are backed by a soft, yet very persistent mouthfeel. The 2% co-fermented viognier in this cuvee provides a delicate lift and hint of citrus. There is a purity and focus with this wine that will allow it to age gracefully for 10+ years.


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94 Points

94 Points

Editors’ Choice: Co-fermented with 2% Viognier, fruit for this wine comes from Red Mountain and Boushey Vineyard. The aromas start out brooding, with notes of boysenberry, violet and spice. Full bodied, rich, intense, luscious, seamless fruit flavors follow. It’s hedonism in a glass, with no shortage of grace. Buckle up and enjoy the ride. – Sean P. Sullivan

Additional Scores:


Wine Spectator




Robert Parker

Pairing Suggestion

Lamb Sliders — Pair Syrah with grilled meats, vegetables, wild game, stews and chilis. Marbled cuts of beef (Grilled New York or Ribeye Steak) stand up to the flavors of Syrah.

Behind the Wine

2019 Signature Syrah

Nowhere on earth does the venerable Syrah grapevine feel more at home than in the arid and sun-drenched Yakima Valley of Washington State. Both the sandy loam soils and cool nights contribute to craft­ing a wine with incredible generosity of flavors and spices, qualities that elevate Syrah into an unparalleled category. We choose to co-ferment Syrah (98%) with Viognier (2%), adding another dimension of citrus and floral spices to the bouquet. Given the full character of this wine, the French oak barrels take a modest role in the background of our Signature Syrah.

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Every detail of our Grand Ciel estate vineyard has been designed to produce the highest quality fruit from the unique climate and soil of this prestigious AVA.



Fermented 12-14 days on skin with significant (~35%) native yeast, aged 20 months in 100% French oak (35% new). Co-fermented with 2% Viognier.