About This Wine
Brothers Butch and Jerry Milbrandt grew up in a farming family.
Their parents, grandparents, aunts and uncles had all worked the land in eastern Washington. Growing things was part of their DNA. But the brothers had followed more diverse paths, and in the spring of 1997, they found themselves contemplating their futures.
“We were both interested in wine,” Butch recalls. “Eastern Washington was emerging as a premier winegrowing region. Getting into the grape-growing business seemed like the perfect solution.” It was. Eight years later, they added “winery” to the description of their venture. And the wines of Milbrandt Vineyards have been stellar.
“We added a dash of Petite Sirah to our 2007 ‘Traditions’ Syrah,” notes Milbrandt winemaker Gordon Hill. “That helped create a dark, dense, complex wine with jammy fruit and layers of spice and berries.” It’s a delicious elixir, crafted from the bounty of agricultural land that the Milbrandt brothers know like the backs of their hands.
Very dark, rich, powerful wines with great aging potential (as long as 50 years), yet still can be drunk relatively young. Distinct pepper, spice, cherry and leather flavors, with smooth, supple texture. Embodied in majestic wines from France, Australia and, increasingly, California.
- Grape Composition:94% Syrah and 6% Petite Sirah
- Grape Source:4 Vineyards in Columbia Valley, Wash. Growing Area
- Aromas & Flavors:Cedar, Toasted Wood, Earth, Red Cherry, Savory & Berries
- Aging Vessels:French and American Oak Barrels for 14 Months
- When to Drink:Now Through 2014
- Food Pairing Suggestionlamb dishes, or a tri-tip steak.
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe