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2010
2003
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| Drinking Windows and Values |
| Drinking window: Drink between 2005 and 2013 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 13 notes) - hiding notes with no text | | | Tasted by rjoyer on 6/21/2013: Drank alongside the Unfiltered version in a side-by-side comparison. Followed the wines for several hours, and my notes reflect my last impressions from the last pours the next day.
The color is a touch lighter than the unfiltered, which shows a little murkier hue.
Black figs and plums on the nose, along with brown spices (cinnamon), green olives, and salt cured meat
Man does this wine have oomph. 15.9% abv is as well hidden as can be, though you can’t help but notice it. Viscous and thick with loads of black plums, roasted figs, soy and grilled beef. Big, fat, new world syrah. Motor oil. Velvety milkshake robe of palate staining syrah. Tiresome. (1558 views) | | | Tasted by bound4er on 9/3/2010 & rated 89 points: A complex nose of blackberry compote, tar, spice and licorice. Similar flavor profile - big and deep berry flavors with just enough acidity to keep it in check. Well made and fun to drink but this comes across a bit too Aussie like for me. (2108 views) | | | Tasted by zheem on 6/17/2010: Strangely, this "Filtered" wine is full of sediment. The flavor is rich and sweet--lots of cherry and berry--very delicious, very big. (1924 views) | | | Tasted by zheem on 3/9/2010 & rated 93 points: Extremely delicious, rich and flavorful with prominent red and blue fruit, barnyard, earth and most of all a rich chewy texture that does not overdo "lush'. (2020 views) | | | Tasted by Loren Sonkin on 12/13/2009 & rated 93 points: Carlisle - 03 Syrah Bennett Valley Filtered vs. Unfiltered Experiment: In the past I preferred the unfiltered, not today. Inky purple in color. The nose is much smoother with black raspberries, and smoked meats. OTOH, the palate is much more together. This version is seamless with a great texture. Complex layering of black raspberries and grilled meats with some bacon notes. Long finish. Beautiful wine. (2874 views) | | | Tasted by smokie on 12/12/2009 & rated 93 points: Starting to develop additional complexity. A beautiful wine, still tough to pair with food because it is still huge. No heat though. Wait two more years at least for my last one. (1269 views) | | | Tasted by vinoballo on 5/24/2009 & rated 96 points: Wow. The restauranteur and servers were blown away by this wine, as were we. Huge! Elbow to the mouth with fruit and a bit of tobacco. Dammit, it is just GOOD! (1367 views) | | | Tasted by AlanC on 10/19/2008 & rated 94 points: As a long time Carlisle admirer, I come back to this wine as to an old friend for whom picking up the acquaintance requires only the slightest taste. I recall Mike saying there was something "special" about this blend from the start, and for someone who is just positively seduced by the blackberry liquor, violet, and creme de cassis flavors involved, there is no looking back. For a 15.9 % alcohol, it's as if there is none. For a wine about balance and sheer taste, just how good is this? A trip down memory lane, but some of the best travel I have ever done. Thanks Mike.
P.S. To fellow Carlisle fans out there, I opened my first bottle of this on 5/29/05. I wrote, at the time, "don't even touch this for three more years." For those of you who wonder whether patience can be a virtue with Carlisle wines, OMFG! (1777 views) | | | Tasted by E on 12/9/2007 & rated 92 points: Drank blind after a brief decant side by side last night at St. Johns with the filtered version of the same wine.... despite the fact that this had a smaller cork than the filtered version and was stained all the way up, raising concern about the status of the bottle, this showed well and was preferred over the filtered version by everyone. It seemed smoother, fuller bodied, bigger nose than the filtered version. I personally felt the filtered version showed more heat from the alcohol. Bigger and more tannic than expected. Mike Carlisle is to be commended for setting this up. (1499 views) | | | Tasted by cbbrown3 on 11/22/2007 & rated 94 points: A rich, dark purple color. Blackberry liquer, violets, baking spices, and a bit of minerals on the nose. Full body with ripe, gripping tannins and very good acidity. Crushed, spicy, peppery blackberries on the palate with a bit of mineral and licorice. A long finish that seems to last forever with the spicy berries slowly fading into dried herbs and pepper. Outstanding! This tastes great right now, but I'm sure additional cellar time will bring out more complexity.
The power of the wine totally conceals the 15.9% alcohol. (1435 views) | | | Tasted by Screameagle on 3/11/2007 & rated 95 points: One of the best Calif. syrahs I've ever had the opportunity to consume and I drink alot of them. Very dark beautiful color with an exquisite nose and wonderful "legs". You could easily pick this as an Aussie blind. Even has a hint of white pepper which I love. This wine is drinking great now with a couple of hours of decanting but should even improve over the next few years. I know RP loves unfiltered wines and I generally agree but this is definitely wonderful exception to the rule. An awesome effort. Kudos Mike you have made my day. (1774 views) | | | Tasted by zheem on 3/12/2006: With Vicki, Laurie and Nathan, following a 10 yr old St. Julian. Fragrant and dark, lush berry friut, lots of sweet tannins, amazing mouthfeel, long finish with hints of liquorice. I'll wait awhile to open another bottle and do a filtered/unfiltered comparison. (1896 views) | | | Tasted by E on 11/26/2005 & rated 94 points: See tasting note with unfiltered version. (2278 views) |
| Carlisle Producer website
Syrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino County |
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