This is a pre-arrival offering that is expected in spring of 2026
Our tasting impressions
ShadowBuck's 2018 wines from Trystan Vineyard were across the board great - none more so than this monovarietal Syrah. It's silky, peppery and tannic in ways that made me think of Cornas. The alchohol level is high but I dare you to notice it - well, maybe a touch on the finish, but this is still a young wine. I expect it will integrate in time. A gorgeous expression of Syrah and the volcanic Trystan vineyard. The fruit flavors are deep and focused.
About this wine
100% Syrah planted in Trystan Vineyard in 2014. The elevation is 1,250 feet, western facing at a 17% slope. The volcanic soil isWalla Walla Silt Loam.
The fruit is picked during early hours of the morning and kept cold until processing, where clusters are hand-sorted, de-stemmed and crushed. Syrah then receives pectolytic enzyme, a small dosage of sulfur, and sacrificial tannin. Then, for initial 48 hours before primary fermentation, Biodiva (Torulaspora delbrueckii), is used to both promote ester production for increased mouthfeel and roundness, and to outcompete any native yeast. Followed by proper primary fermentation between 68-82°F with Lalvin BM 4X4 for its high anthocyanin stabilization, dark fruit production and high fermentation kinetics, emphasizing black fruit and earthy varietal characteristics exhibited in Syrah. Fermented to complete dryness and pressed in three press fractions and kept for later organoleptic assessment. Aged sur lee for 40 months in 100% neutral oak (Premium Wine Cask). 1,173 bottles produced.
About the grape
Syrah is the sixth most planted grape worldwide. It thrives on steep slopes because of the dry climate and soil that enable deep root penetration. The grapes are small, dark-skinned and high in acid and tannins.
About the vintage
Here are Tom's notes: 2018 was a nearly ideal growing season, with mild spring temperatures optimal for complete fruit set. A very hot summer allowed for intense and quick ripening. Nearing harvest, summer extended much later than usual, resulting in high quality fruit from optimal hang time with great acidity and tannin within the final wines.
ShadowBuck is the first off-the-grid winery in the Pacific Northwest. In 2007, Tom Peters acquired a 500 acre property in Oregon’s Dufur Valley that was abandoned as a dry land wheat farm almost a half century prior. Over several years, he converted the barren land to support 2 vineyards. All the buildings on the land and the irrigation system are solar-powered.
The winery, accessible by dirt roads, is about 45 minutes from Hood River on the eastern slope of Mount Hood in a town known as The Dalles. This is DESERT with volcanic soil! It lies outside the nearest AVA’s of Columbia Valley and Columbia Gorge so, the wines are designated Oregon.
Each of the two vineyards in production is 20 acres. Trystan, planted in 2010 was first harvested 5 years later. Obsidian was planted in 2013 and harvested initially in 2017.
Both vineyards are managed organically within the application of nitrogenic compounds, sulfur exposure (high winds negating the need for fungal suppression), and cultivation practices. Drip irrigation from an on-site artisan well provides year-round water supplementation to vineyards during summers where average rainfall is noted to be around 12 inches annually.
Tom is ably assisted by cellarmaster Marty Clifford, who started at ShadowBuck out of high school, and Tom’s grandson Russell, who is adding Chemistry to his winemaking and viticultural degrees.
This is a great and unique story, made even better by the grass-fed livestock they are raising. Beef and lamb are sold at the winery. The sheep are in charge of weed control in the vineyards. But, of course, we wouldn’t be telling this story if the wines aren’t excellent. And kudos to Tom for aging his wines more than typical before release.
ShadowBuck produces about 6,000 cases per year from 12 varieties.
