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99% Syrah
1% Viognier


Yakima Valley AVA


Drink Now or Age 5 to 12 Years


Grand Ciel
Ciel du Cheval

2020 Signature Syrah

A brooding, tightly wound wine in its youth, 2020 Signature Syrah displays charcuterie and dark plum aromas on the nose, with a whiff of vanilla flower. Incredibly generous on the palate, with persistent fruit front to back, the wine has just enough restraint from herbal nuances to balance. Vibrant acidity, fennel seed, fresh thyme and dried lavender add lift and complexity. A touch of cocoa and tannin that builds with subsequent tastes show cellaring this gem will offer improvement.


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93 Points

— James Suckling

93 Points

A sleek and savory syrah with aromas of black cherries, blackberries, licorice, grilled herbs and black olives. It’s full-bodied with silky tannins and a caressing core of dark fruit. Delicious spice and saline undertones, with persistency. 99% syrah and 1% viognier, co-fermented. Drink or hold. – James Suckling

April 2023

Additional Scores:


Robert Parker


Owen Bargreen


Jeb Dunnuck

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

2020 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.

Download Tech Sheet


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.