Review of Washington Wines, 4/2011
"This blend [2010 Southern White] is composed of 50% Viognier, 30% Roussane and 20% Marsanne. It is Sean Boyd's best white to date... The full-bodied white fruit flavors are mouth encompassing, imbued with sensations of litchee nuts, peach stones, stony minerals and melon rind."
2009 Rotie Cellars/El Corazon "Swordfight Syrah, Columbia Valley
This is a collaboration – each winery with its own label – which combines 50% Phinny Hill Vineyard made by Spencer Sievers with 50% SJR Vineyard by Sean Boyd (Rotie Cellars). Deep purplish colored, it emits sultry aromas of wild blackberries, huckleberries, black cherries, wild roses, lavender and tobacco. The flavors are thick and saturated, coating the mouth with dark fruits, licorice, chocolate, minerals, and graphite. The darkness is tempered by a rich, almost creamy texture ("legs") that is accompanied by dried cherries, roasted nutmeats and a hint of leather, followed by a thick, chewy ripe tannin finish. Impressive now, but could use another year or so to integrate at which time it should advance to 19.5 points. 19+/20 points.
2010 Rotie Cellars Southern White, Columbia Valley ($28)
This blend is composed of 50% Viognier, 30% Roussane and 20% Marsanne. It is Sean Boyd's best white to date. Deep gold colored, it emits seductive aromatics of Asian pear-apple, peach, apricot and muskmelon, with exotic scents of mandarin orange peel, honeysuckle, jasmine, clover and spice. The full-bodied white fruit flavors are mouth encompassing, imbued with sensations of litchee nuts, peach stones, stony minerals and melon rind. On the back, tropical fruits and glycerin ("legs") are counterpointed by grapefruit juices and orange peel on a faintly honeyed and spiced finish. 19/20 points.
2009 Rotie Cellars Northern Blend, Columbia Valley ($40)
This is the most concentrated Northern blend (this one 95% Syrah, 5% Viognier) so far from this winery. It exhibits a deep purplish color and an intense nose of wild blackberries, cherries, black currants, lavender, crushed roses and violets. The dark fruit aromas are echoed on the palate, with a deep penetration that is mixed with licorice, dark chocolate, flinty minerals and espresso. The back picks up notes of dried cherries, bitter orange peel and roasted nutmeats on a lingering spiced (nutmeg, clove) dry tannin finish. Still young, it will evolve further and has the potential to go to 19.5 points. 19+/20 points.