Royal City Washington Syrah

This was one of my contributions from Friday evening. I slow oxed this for 4hrs prior to serving at the recommendation of @Bill Bender ...glad I took that advice. Wasn’t so shocked at how powerful this was as I was how it was still tightly wound. The fruit is coming from the “funk” part of the region (not sure if it’s Rocks district or not), and while there is some herbal and savory notes up front, there is plenty of fruit (albeit underripe)...blackberry, black cherry and smoked plum on the nose. Great acidity. The mid palate has a streak of herbs de Provence down the middle wrapped in inky dark fruit before turning more savory (roasted game meat-like) at the finish, but not funky/iron driven like I get with Cayuse.