Today’s Story: K Vintners
K Vintners was established by Charles Smith as his first winery in December 2001. Located at the base of the Blue Mountains in Walla Walla, Washington, K Vintners produces small lot single vineyard Syrah and field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo, and Viognier which are all picked by hand, fermented using only natural yeasts, and basket pressed. Though Charles spent a lot of time during his developmental years traveling throughout the state of California and grew an appreciation for wine, his real passion for the beverage spawned during his time living in Scandinavia for roughly a decade. As a manager for rock bands and concert tours, Charles spent a great deal of time wining and dining before moving back to the United States in 1999. On a journey through Walla Walla in late 1999, Charles met a young winemaker who shared his passion for Syrah and Charles was convinced to move to the small city to make his own wine. In December 2001, Charles released 330 cases of his first wine, the 1999 K Syrah.
Today’s Wine: 2016 The Creator
80% Cabernet Sauvignon, 20% Syrah; 13.5% ABV
The 2016 The Creator is medium to deep ruby in color and moderately transparent. After some decanting, this wine showcases aromas of black cherry, blackberry, boysenberry, french style green beans, green bell pepper, ground black pepper, underbrush, coffee grounds, black olive, and smoke. The nose is rather herbaceous and earthy with fruit not necessarily leading the show. Once in the mouth, the wine displays notes of plum, blackberry, black raspberry, pomegranate, tobacco, forest floor, dried underbrush, herbal tea leaf, and flint. This is full-bodied with high acidity, medium (+) tannins, and a long finish.
Price: $50. Very pleasantly surprised with this wine, which offers a drinking experience I will remember for a long time thanks especially to the very unique nose. This is a supremely balanced wine for its youth and the velvety mouthfeel and lower than usual alcohol makes for an easy drinker. Pair this with herby red sauce pasta, a good burger, or veal.
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