2016 and 2017 Amavi Syrah side-by-side tasting was a unique opportunity. When all things are the same, it always fascinates us how much of a difference vintage can make.
When it comes to smaller producers like Amavi Cellars, the wine is allowed to show off its ever-changing nature from one vineyard to another and from year to year.
A similar experience is hardly likely with wines produced by the industrial level wineries with million gallons oil refinery-like facilities because their primary goal is consistency.
So we always jump at the chance to taste consecutive vintages as we did with Amavi’s Syrah 2017 and 2016 we purchased during the 2019 Spring Release Weekend in Walla Walla Valley of Washington.
Amavi Syrah Side-by-Side Tasting
In the Bottle: 2016 versus 2017
We hardly expected to taste as much of a difference as we did. We could tell right away by the color that these were two different wines. 2017 Syrah had a purple hue, and 2016 had a vivid ruby color.
The 2016 season was record-breaking hot, while 2017 was more tempered and closer to an average year, and it reflected on the character of the wines.
The 2017 Syrah had fruit-forward aromas of plum, raspberry, and black cherry. 2016 was more complex showing some age and notes of leather and game meats.
However, on the palate, these wines were closer than the color and aromas suggested.
When we shared these bottles with our Wine Club members, everyone liked that 2016 herbal, gamey, and vanilla notes complemented black fruit flavors that added more depth and complexity to the wine.
Overall, 2016 was a winner in this vertical tasting.
Finish
We liked both Amavi wines, and that’s why we got a few bottles for our cellar. Having tasted 2017 Syrah during release, we must say it matured nicely after the relatively short cellaring time before tasting it again.
Pairing
We paired the wines with Grilled Lamb Kebab marinated in red wine and homegrown herbs. The gaminess of the lamb played off the gamey-leathery notes in 2016 Syrah. On the other hand, berries and plum of the 2017 vintage elevated the flavors of kebabs, and meat helped soften tannin in wine and balanced it with savory notes.
What is your experience with vertical tasting from the same producer? Please leave your comments below, and tell us about your favorite Washington wineries if you had a chance to try their wines.
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