Syringa Winery was conceived out of my love for wine, winemaking, and the winemaker lifestyle. I have worked as an Enologist and Assistant Winemaker for a number of years for other wineries in Washington and Idaho, gaining the experience I need to carry out my dream of owning and operating my own small boutique winery. I attended Walla Walla Community College and Washington State University, graduating with a degree in Enology and Viticulture. I also have a Bachelor’s degree in Production Management BBA from Boise State University.
The Syringa name, which was originally taken from the Idaho State Flower, is also my niece’s name. My late sister, Heather, named her only daughter Syringa. I was inspired to name my winery after her since she is such a special person in my life. The name is really a celebration of my dynamic sister and her life that was so special to so many people.
Syringa Winery specializes in making wines from grapes grown in the Snake River Valley AVA. The wines are crafted using labor-intensive, traditional wine making techniques, i.e., frequent visits to the vineyards to hand-sample and taste the fruit before harvest; fruit sorting and picking by hand; manually punching down in open-top fermenters; gentle squeezing in a bladder and basket press; individual topping off of barrels monthly and racking each barrel four times a year. The wines are unfiltered, unfined and cellared in separate vineyard lots in American, French, and Hungarian oak barrels. The “free run” and “pressed wines” are placed in separate barrels for aging, and then later blended by discerning palates.
3500 Chinden Blvd
Garden City, ID 83714
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