A beautiful bottle of red wine. A white capsule on a black bottle. The label is white with a large painted K. Beneath that, text saying "Syrah. Milbrandt. Wahluke Slope. 2017. Produced and Bottled by K Vintners. Seattle, Washington, USA."

2017 K Milbrandt Syrah – 1.5L

In stock

2017 Milbrandt Syrah has Sold Out

Shop bottles of 2018 Milbrandt Syrah. Or consider the '07,'08,'09 Milbrandt Syrah Vertical Set / '09,'10,'11 Milbrandt Syrah Vertical Set, from Charles' Personal Library, aged over a decade and ready for your enjoyment!

Scores and Tasting Notes

A milestone and the best one ever. Seamless on the nose? Go figure. Laser focus. Cool fireplace ash, bing cherry, nori, oil-cured olives, mouth-filling with minerality to spare. A true classic. –Winemaker Charles Smith

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

“The only wine fermented in stainless steel (they like more precision with this wine) and aged in 30% new puncheons, the 2017 Syrah Milbrandt Vineyard reveals a deep ruby color as well as ripe, sexy notes of blackberries, raspberries, black pepper, leafy herbs, and smoked game. It’s rich, medium-bodied, layered, and just a beautiful wine that will keep for 8-10 years.”

92 Points – James Suckling

“This syrah has a pretty, creamy and lightly chewy texture with chocolate powder and light meat to the berries and spice. Medium to full body. Flavorful finish. Drink now.”


Northridge Vineyard (55%): Koehler loamy fine sand over cemented silica; ancient pre-flood soils, a very unique 92 acre site on the Wahluke Slope. Planted in 2003.

Clifton Hill (45%): Owned and farmed by the Milbrandt family, this vineyard is a vigor limiting mix of stone strewn sand transitioning over the first two feet of soil to deep glacially deposited gravel. These soils are extremely well drained allowing total control of the canopy.

Wahluke Slope, Washington State Red Wine (100% Syrah, 14.5% Alcohol)

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 heathy 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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