Chris Gorman’s 2006 Pixie Syrah and a Big-Ass-Slab-O-Meat

This bottle of Chris Gorman’s 2006 Pixie Syrah (Red Mountain fruit, 15.2%, $42.00, 225 cases) is at the top of my TODO list tonight. I’ve tasted Gorman’s wine before, sometime in 2008 though I’m not sure what, but it was in passing, among a smattering of Washington wines brought to a casual ‘tasting.’ He wasn’t so much on the radar then, which is a darn shame considering the drink I had just before the start of this post. But not so fast.

Tonight we are pitting the Gorman Syrah against a highly seasoned hunk of rib roast, Golden Lion Style (whatever that means), seasoned with garlic, basil, pepper and rosemary. It’s possible that at this point I’m more excited about the $12.00 beef than I am the vino.

That begins to change as the oven cooks on.

The Pixie is powerfully lush, impeccably balanced and does well by its price tag. Dark, dark red fruit, white pepper, vanilla… while not as multi-dimensional as what some might call more elegant or nuanced wine, the Pixie represents something more solid, more singular. You might picture a whirling dervish doing so convincingly something as simple as a twirl but with the depth and commitment enough to bring onlookers into the folds of their trance. This juice, much like Darby English’s The Dark Side Syrah, is an undeniable expression of what Syrah, Washington Syrah, can be. (Do note that ‘can’ was carefully chosen here rather than, say, ‘should.’) Dark and sultry, hedonistic, sexy; this style of Syrah is the Anne Rice Vampire of juice. The finish carries as it should with spice and pepper, lingering strawberry reduction, and kalamata olive.

This wine makes me feel lucky. Maybe it’s the 15% talking, but I’m feeling goll-darn good about life right about now… Wish you were here.

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If you head out to Woodinville’s industrial wine district (Here’s a map), you might run in to Chris. You might not. The wine is available at his tasting room and on his website: www.gormanwinery.com.