Tasting Notes 46 found

Wow. Just finishing a lackluster east coast ski season with a foot of the fluffy stuff. Figured I’d check in w a ‘11 alturas in a passive ‘48-‘60 NH very cold basement. 4 left. Pure black/blue fruit, touch of blackberry/tar pallet. Tannic palette cleansing with the perfect balance of fruit/acid. Clearing acid keeps building after each half hour sips. Will save half for tomorrow. (80 views)

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Dried olive, tannin and violet. Maybe a hint of dried herb as well. Seemed a bit simple from what I remember this being in the past. 87-89 (141 views)

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Intense black pepper. Not something I usually like in a Syrah, but this was well balanced and very good. Some menthol on finish. Still drinking great after 10 years, and tannins still there. Wife loved it too. (1109 views)

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nicely aging syrah, drinking well, (1378 views)

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Another year and fully mature. Notes otherwise unchanged from before. (2084 views)

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This was pretty good. Plums, anise, earth, herbs, and black pepper. (3123 views)

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Tasted as part of a 6 vintage Halcon Alturas tasting (2010-2015). This was mine and the group's #6. This was most similar to the 2010, but everything was duller. Not a bad wine, but the weakest compared to the rest of the vintages. (2385 views)

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Blackberries, ground cloves, cracked pepper. Lovely, will benefit from more time. (2273 views)

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Largely unchanged from my 2015 note except the olive note turned into grilled meat and the wine was most open on day two. Aging nicely but still a long life ahead of it. (1796 views)

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White pepper and some oak on the nose. Brighter on the palate, not as drying on the finish. Tons of clear, bright acidity that could use at least a few years to integrate. (1795 views)

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Served blind; opaque core, some violets, sweet fruit, menthol, no black pepper on nose but palate hints at it, nice acid, some good grip to it, seemed like cooler climate but the menthol suggested NW Syrah; called Sonoma Coast from Shane; definitely Northern Rhone inspired. (1806 views)

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Decanted for about 2 hours, and could have used more. Improved over time. Next time, decant for 4 hours. Or wait 5 years? (2119 views)

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Some flowers on the nose—orange blossom. That’s a first for this wine. Gentle hit of red fruit on introduction—hints of red plum, red raspberry, red cherries. I think the plum that I am seeing is in the form of acidic tartness which makes this very drinkable. Medium-bodied. Very tame tannin. A pleasant, if not terribly lengthy, finish. (2403 views)

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C: Very dark, almost black with no signs of age. N: Black olive, black pepper, black raspberry and some interesting floral notes. P: Black olive, blackberry, sour cherry, a hint of smoke and oak. Medium body with still present tannin and +acidity. F: Medium plus with a charcoal-black licorice note. Definitely cool climate. I drank this over 3 days and it evolved positively over that period, although it was delicious on night 1 as well. Very well done, thank you Paul. (2449 views)

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Really nice wine from a vintage that was difficult for many. Paired it with Steve Raichlen's Dinosaur Ribs, a beef back rib with a five-spice based rub and hoisin based basting sauce, plus BBQ roasted asparagus as we grilled/BBQed for the first time this year. That could be a tough match, but the spiciness of Halcon's Syrahs seemed a good match. Indeed it was. This has savory, smoky notes to pair with the smoked ribs. There's some oak influence, but mostly big natural tannins. Glass staining purple legs, very fine (no obvious trails). Oddly the acids ratcheted up a little bit as the wine sat on the table. I'd say it started out more Cote-Rotie and ended more St. Joseph. Another winner from Paul and Jackie's awesome vineyard. (2403 views)

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