So what do you do when get a case of one of the most sought after wines in the world? You post it to Facebook and see who shows up. Today, I present K Vintners Powerline Syrah 2014 $55.99 Limit 1 bottle per person in store only! That's right you must come into the store to get your wine. No phone, no email, no madwine. We want to see your smiling faces!
K Vintners Powerline Syrah 2014 $55.99
Damp earth, campfire and stone wafts up from the glass. It gives way to the density of flavor of the palate. Cured meats and olives abound. Tumbled river rock is the home of these vines. From the heart of Walla Walla to your glass. - Winemaker Notes
#2 Wine Spectator Top 100 of 2017
"A knockout Syrah, precise and impeccably built but explosive with personality. Smoky roasted meat and floral blackberry aromas combine with bold, supple flavors of dark plum, pepper and licorice. The tannins are big but polished. Drink now through 2024."
95 pts Wine Spectator
A new cuvee that's all from the Powerline Vineyard in the southern part of the Walla Walla Valley, the 2014 Syrah Powerline is all from the Phelps clone, was fermented with 100% whole clusters and aged in puncheons. One of the more bloody, meaty, iron-laced and savory Syrahs in the lineup, it hits the palate with full-bodied richness, a thick, unctuous texture, ripe tannin and a finish that makes your heart beat a touch faster. Give bottles a few years in the cellar and enjoy over the following decade.
97 pts Robert Parker's Wine Advocate
In store only no phone orders first come first serve, limit 1 bottle per customer.
What can I say about Cochon 555 in Seattle? A lot. But I'll let the photos do most of the talking. Not only was there Buty and bacon, but also delicious wines from K Vintners, Domaine Serene, and Syncline:
Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah:
The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats:
The menu of Spinasse and Chef Jason Stratton plating:
Here's the skin and ear salad with cherry bomb chiles:
The trio of offerings from Lark:
And here's what they looked like. Are you hungry yet?
There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?)
Cafe Juanita had a menu both instructive and delicious:
Of course there was dessert:
How did Ethan Stowell color his ravioli dough? The secret was pig blood.
Joule had wonderful sauces to accompany their roasted pork. I had the one on the left with serrano chiles and fish sauce. (At least that's what I thought it was. Regardless, it was fantastic.)
Thanks for being awesome, Cochon 555. See you next year?
Full disclosure: Cochon 555 provided me with a ticket to this event.