Just did a taste of my five 2009 wines from their carboys. Four of these were made from Eastern Washington grapes (Cab, Merlot, Sangiovese, Syrah), while the fifth is a mix of my own grapes (Regent, Dolcetto) plus some of the Cab & Merlot.
The best two now are clearly the Merlot and the Regent blend. The Merlot has big fruit, moderate acidity, and is a little on the hot side. The Regent blend is the darkest of all the wines — thanks to extended maceration — and has a complex Bordeaux profile with more tannin than any of the others (even the Cab). It could very well be the best of all the wines in the end. If so, it will be a testament to the extremely closely tended vineyard (because it’s in my yard and I could tend it almost daily). Every Regent and Dolcetto grape that went into that wine was an absolutely perfect berry.
The Cab has a good deep flavor but is not very complex. The Sangiovese is fruity but a bit thin and somewhat acidic. It is very light in color. I might go light on the wood with it and make it a chillable rose’ alternative. The Syrah is still a problem: it has good fruit and balance, plus a very distinctive Syrah pepper taste and a long finish. But it has lingering problems on the bouquet that I just can’t get rid of, a bit of faint H2S. the Syrah grapes were definitely in the worst shape when I received them and it’s showing up.
I’ll try the Sangiovese again in a month or two and then decide whether to go ahead and bottle that. The others get at least another six months and probably twelve months of aging.