I love syrah with a chunk of Viognier.  Does it actually DO anything to the wine?  I do not care, I just like the classic NoRhone practice.  This was an experiment…. I had had the SB and although the label is a bit obscure for my liking, I picked it up and twisted it and only then did I decide to try it.  Marketing people are you listening?!?  Let’s put it this way:  A huge poppy, a winery I can’t pronounce, a-spelled-out-vintage, and a wine with a NAME is not something THIS wino looks for in shelf-appeal.  The appellation being the same font as the rest is probably what saved it.  Anyways…. it is a SY with a chunk of viog.  (See, now I always used ‘SY’ and never had any problems UNTIL! I moved down here and suddenly Santa Ynez is “SY” everywhere and so you just have to go with context here and there.  How about we agree to always use SY and SYV and no one gets mixfused).  This is a decent wine.  Price-point is 40-ish full retail… probably under 20 well-played.  Not my favorite SY by a long shot.  Not fruit-forward–which is a GOOD thing–but a lot of the wonderful SY-ish things like burnt rubber and candied fruit and numbing tannins and acid WHICH I LIKE just are not there.   ♦