Bottle of Roma Red Wine. Grapes laid out like bowling pins. Black and white. "River Rock Vineyard, Walla Walla Valley, 2016"

2016 K Roma Cabernet Sauvignon-Syrah – 1.5L

Out of stock

Also Available in 750mL Bottles. Or consider a bottle of 2008 Roma, from Charles' personal library, aged over a decade and ready for your enjoyment.

“For My Mother–Roma Jean”

Scores and Tasting Notes

Opaque. If black had a flavor, this would be it. Plum, black currant and No. 2 pencil shavings. Cabernet rules the day. Cedar box, blackberry and fireplace ash. Supple. Great structure. Terrific wine. –Winemaker Charles Smith

94 Points – Jeb Dunnuck (formerly of Robert Parker’s Wine Advocate)

“The 2017 Roma comes from the River Rock Vineyard in the Rocks region of Walla Walla and checks in as 80% Cabernet Sauvignon and 20% Syrah. There are around 700 cases of this killer wine, which has a big, sappy nose of white pepper, spice box, green tobacco, and cedar pencil. It shows more and more fruit with time in the glass, is medium to full-bodied, and has a great mid-palate and ultra-fine tannins. While the Cabernet component certainly dominates, there’s plenty of Syrah pepperiness. I like it today, yet it should evolve gracefully for 10-15 years with no issues.”

91 Points – James Suckling

A rich, full red with chocolate, berries and ripe fruit. Full-bodied, yet formed and juicy with a pepper and clove-like aftertaste. Some white pepper, too. A blend of 80% cabernet sauvignon and 20% syrah. Drink now.”

Vineyard – River Rock

Walla Walla Valley, Washington State Red Wine
(80% Cabernet Saugignon 20% Syrah; 14.5% Alcohol)
Owned and farmed by Dana Dibble, planted in 2001. The site is located south of Walla Walla in the old Walla Walla River bed; the soil is rocky and with great drainage. The clone of Syrah sourced is Tablas Creek, which thrives in the big river stone cobble. This is the warmest site in the Walla Walla Valley.
The vineyards we work with are farmed using the most up to date sustainable practices.


2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for healthy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.

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