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2010 Occam's Razor

2010 Occam's Razor
2010 Occam's Razor

Winemaker Notes: This wine is slightly less extracted than the 2009 Occam’s Razor, but it still has a beautiful dark purple color. The intense bouquet offers scorched earth, mineral, incense, blueberry, black raspberry, grilled meats, and a hint of vanilla, lavender and sage. Full-bodied, intense, and complex on the palate, the decadent texture and cashmere-like tannins frame a beautiful array of flavors: black raspberry, blackberry, blueberry, truffle, scorched earth, bacon fat, espresso, dark chocolate, vanilla, and hints of sage and wild mint. The resonant, silky finish lingers for well over a minute, and the refreshing acidity beckons another sip. Properly cellared this wine will hit maturity in 7-8 years and will easily hold for another 10 years after that.

Fermentation: The wine had a pre-fermentation maceration of 135 hours and was punched down by hand 3 times each day during macerations and fermentation. All individual wine components, including free run and press fractions, were kept separate until final blending.

Cooperage: The oak profile is 25% new French oak (predominantly from Troncais and Alliers) and 75% neutral French oak. The wine achieved its sparkly brilliance from 3 judicious rackings, no fining agents were employed. The wine was very lightly filtered to capture any remaining lees.

Cases Produced: 69

AppellationWalla Walla Valley
VineyardSeven Hills
Harvest DateOctober 3, 2010
Acid6.5 g/L
Volume750 ml



93 Points


More meaty, rich and powerful, the single vineyard 2010 Occam’s Razor Block 10 is 100% Syrah that comes from the Block 10 (planted in 1997) of the Seven Hills Vineyard. Aged mostly in neutral French oak and showing notions of pepper, raspberry, truffle and chocolate on the nose, it is a full-bodied, decadent effort that has good acidity, pure fruit and a great finish. It’s a big wine, but it’s beautifully done and will deliver the goods for upwards of a decade or more. Drink now-2020.

Jeb Dunnuck, Wine Advocate

90+ Points


Good bright, deep red-ruby. Red berries, menthol and pepper on the nose, accented by wild mint. Bright and tightly coiled, showing moderate flesh today but impressive complexity to its flavors of pomegranate, cranberry, sage and mint. Finishes with good saline energy and a touch of tart berries. This needs time in bottle to blossom.

Stephen Tanzer, Vinous Media

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