The powerful Hustler Syrah bottle. A black bottle with a white capsule on top and a white label. The large black K fills the entire label. Simple and powerful, you know this wine will be good!

2014 K The Hustler Syrah

In stock

Scores and Tasting Notes

Five years from harvest to release. Thirty-eight months in barrel, two years in the glass. Silky and layered, Asian five spice, black cherry, walnut, morels, cured olive, warm earth and dried orange peel. Subtle intensity awaits the drinker of this wine. One for the ages. The last in line. –Winemaker Charles Smith

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

“The 2014 Syrah The Hustler comes all from the Walla Walla Valley [...]. Despite the long élevage, it’s still fresh and vibrant as can be and has a brilliant bouquet of black raspberries, blackberries, lead pencil, cedar, and ground pepper. Deep, full-bodied, perfectly ripe (not overripe, not underripe), and with remarkable purity, it’s an incredibly sexy yet elegant Syrah that’s going to benefit from short-term cellaring and keep for 15 years or more.”

94 Points – Robert Parker’s Wine Advocate

“The nose of the 2014 Syrah The Hustler is scented of dark fruit, with red cherry-tinged expression to the fruit core that makes it pop with a more subtle feeling compared to other Syrahs in the range. Medium to full-bodied in the mouth, the wine is spicy and more about precision than power on the mid-palate. The finish is slightly subdued yet still lingers long, indicating that this should age well for more than a decade.”

Vineyard – Morrison Lane (100%)

100% Syrah, Walla Walla Valley AVA, 15.0% Alcohol
Oldest Syrah plantings in the Walla Walla Valley, southeastern facing slopes, slightly cooler site in the foothills of the Blue Mountains. Soil composition consists of Touchet silt loam and river wash, sandy loam with coarse sand and gravel.Planted in 1984.


2014 had an early spring and a wonderful, long summer with cool nights to help maintain great acidity in the grapes. Going into the Fall, temperatures cooled down quite a bit throughout the state, and we were able to hang the fruit for a long period of time before harvest. This combination allowed us to develop more complex flavors, while still maintaining the acidity to produce bright, focused wines.

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