Fine Wine Source Wine


June 2019

Purple Star Winery: In 2008 winemaker Kyle Johnson and his wife Amy set out to start a winery with a specific vision: to embody the soul of wine from vineyard to bottle to table. Our philosophy is that wine should be accessible, approachable, and affordable. But most of all, they believe a wine’s purpose is to bring together family and friends! With 10 years of viticulture and winemaking experience in Washington State, they know a thing or two about making wine. For starters, Purple Star’s varietal blends are grown from some of Washington State’s finest appellations; including, Wahluke Slope, Yakima Valley and Red Mountain. With grapes handpicked at their optimal flavor profile and juice fermented at cooler temperatures for longer periods, their wines exhibit softer tannins and retain more varietal character..
From Keith and Amy: As a family we find ourselves blessed with good health. Our good fortune comes with a realization that others are less fortunate. As a result we have chosen to donate 15% of Purple Star Wines’ proceeds to Seattle Children’s Hospital to benefit uncompensated care—a gesture we hope will lighten the financial burden of families overwhelmed by the expenses associated with critical medical care. It’s our way of “paying it forward.”

Purple Star Syrah: Grapes were destemmed and lightly crushed, retaining 60% whole berries. Punch downs and pump overs by hand for 8-14 days, depending on lots. Aged for 14 months in 100% French Oak barrels with 1036 cases produced. The fruit was sourced from three of Washington State’s best Syrah vineyards: 75% Weinbau-Wahluke Slope,
16% Red Heaven-Red Mountain, and 9% Kiona-Red Mountain.

Varietals: 100% Syrah

Alcohol: 14.5% (6.4g/L Acidity, 3.84PH, .03g/L Residual Sugar)

Tasting Notes: Black berries, plum and smoke aromas lead to black raspberry and pepper. Followed up by moderate acid structure and fine grained tannins, this wine will age well over the next few years, but is very approachable now.

Food Pairings: Syrah in general pairs very well with roasted leg of lamb, vegetables, wild game, beef stew, mushrooms, and barbequed meats; especially, BBQ chicken, smoked pork, or BBQ spareribs. On the charcuterie board, Syrah is best with salami, chorizo, and pastrami as well as with aged hard cheeses like Cheddar and Gouda. One of the best uses for Syrah, other than drinking it, is in the kitchen is as a demi-glaze reduction.

Jim Lutfy’s Thoughts: Rich, opulent and loaded with black and red fruit makes it lush with a long and lingering finish. Best served with braised beef short ribs or beef kabobs.

Wine Club Member HOT Deal: Also from Washington State, we are featuring Sleight of Hand’s 2016 The Spellbinder. This enchanting and charming medium-bodied red blend, which Keith Johnson had a “hand” in making, casts a spell on the drinker with its blend of 55% Cabernet Sauvignon, 26% Cabernet Franc, 12% Syrah, and 18% Merlot. Wine Club Member Price $24.99…Take this magical bottle home before it disappears!!!

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