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| Community Tasting Notes (average 92.1 pts. and median of 93 pts. in 37 notes) - hiding notes with no text | | | Tasted by acyso on 8/11/2023 & rated 93 points: Bedrock syrahs at Bazaar Meat (Chicago, IL): Incredible stuff. The balance of red fruit and lifted, perfumy viognier works a charm here. And the oak treatment doesn't even feel heavy-handed here. Quite elegant yet able to carry its weight well, this might be a little more fruit forward than typical expressions of French syrah, but it's unmistakable what the inspiration is here, and it carries it well. (1537 views) | | | Tasted by VAGenius on 7/15/2023 & rated 93 points: Two hour decant. Nose of dry black fruit, black olive, and black licorice. Caressing, soft palate of blackberry, blueberry, and other black fruits with wet gravel, sage, and thyme. Broad finish of resolved tannins, black plum, light mint, and dusty earth. This seems ready to go. (739 views) | | | Tasted by doctornoah on 5/8/2023 & rated 95 points: River School Auction Tasting (Washington DC): The "La Mouline" of the trio, with higher viognier balanced with a lower whole cluster percentage. Wonderful depth and length but a more floral and nuanced nose than the Exposition 1. Kudos to Morgan on this. (987 views) | | | Tasted by adnorthup on 4/9/2023: Quick one hour decant. Really strong purple fruits, not quite primary but not far past. The oak is resolved and it’s drinking smooth/lower than its ABV. Seems that this is the one of the 2011 expositions to open. (1002 views) | | | Tasted by EMark on 4/23/2022: Not surprixingly, considering the 16% Viognier content of this wine, a lot of floral aromas emanate from the wine, along with a suggestion of tart dark fruit; Very slight fruit--muted blackberry--on the tip of the tongue. Some savoriness. Also, and this surprises me for a Syrah, some mid-palate baking spice. A well-rounded, very fullfilling wine. (1480 views) | | | Tasted by SH Wu on 2/6/2022 & rated 93 points: This drank surprisingly well out of the bottle without any decanting. The nose of fresh dark fruit, black pepper and smoked meats continued onto the palate. The tannic skins of the dark fruits spread quickly on the tongue, and delivered a hit of fresh, lightly acidic plums w/ softly tanic skins and a savory, lightly smoked finish.
This was drank with a dry-aged shell steak, and the flavors perfectly complemented the charred fat of the steak. This is not a complex wine, but it very much delivers on all it sets out to do.
Much less sweet and much more full-bodied than the 2011 exposition two.
This tastes like its around its peak in 2021 - drink soon. (1425 views) | | | Tasted by Maphill01 on 12/23/2021: PNP. Floral nose. Fresh blackberries and raspberries. Pepper. Some early hints of leather toward the end. Ripe fruit, full bodied and 14.8% ABV, but no heat, still light on its feet, perhaps due to the 16% Viognier. Long finish. Very easy, and enjoyable, to finish the bottle. (1321 views) | | | Tasted by ChrisWagner on 9/17/2021 & rated 93 points: I can certainly understand where the last reviewer felt this may be near the down swing. I doubt this will get much better.
That said, this was very good tonight. It started with a bit of a port-y nose, but this blew off after maybe 30-45 minutes. What remained was somewhere between old world and new. It was neither huge nor thin. Also, it had some distinct tannin but these were mostly held in check and resolved.
I wouldn’t call this the most complex wine I’ve ever had. Not by a fair shout. That said, this might be one of the more enjoyable mostly-mature wines I’ve had in years. (1534 views) | | | Tasted by MAXIMUM SATISFACTION on 5/6/2021 & rated 89 points: Bought direct from Bedrock in April 2020. Needs about an hour air to open up and gain presence but overall time to drink (and likely peaked a few years back). Medium ripe red fruit, lots of earth, pepper, smoked game and mineral. Overall it just has an old wine quality to it with an overly wet wood/cedar note. Drink now and the 12’s though stylistically bolder are in this phase also. (1879 views) | | | Tasted by jonh1 on 10/30/2020 & rated 93 points: Nose: ripe blackberry, black pepper, earthy notes. Really delicious.
Taste: really nicely balanced. Starts bright purple fruit, then some acid, then mellow and soft on the end. Lots of Syrah black pepper and a little something herbal. Still plus tannins. Not over-ripe.
Overall, a big wine with a lot of good fruit and spice. (1609 views) | | | Tasted by Chrisinroch on 1/19/2020 & rated 92 points: Active cellar since direct purchase.
Really tasty on day one, but singing on day two
Bright red fruit, fresh, lovely. No edges but a nice bright finish.
Sorry no formal notes but a great new world Syrah in the red spectrum (1936 views) | | | Tasted by D.Callahan on 10/15/2019 & rated 93 points: Really excellent Syrah. Deep, rich nose and powerful yet balanced palate with a smooth finish and no alcohol heat. I also wish I had more. (1909 views) | | | Tasted by sbfireman on 6/22/2019 & rated 94 points: For me, the best of the 3. Depth, character, honesty rolled up in a fine glass. Fruit is harmonious, vio provides a nice lift. No heat. Smooth, lengthy finish. Shoulda bought more.... (1903 views) | | | Tasted by Sauvyfan on 2/8/2018 & rated 94 points: Big nose of soy sauce, black fruit and game. Huge wine but with impeccable balance. The acidity is spot on to balance out the volume, not to mention the alcohol, of this expression of American Syrah. (2284 views) | | | Tasted by Anthonut on 11/8/2017 & rated 92 points: 10% whole cluster with 16% Viognier cofermented, I think this is my favorite of the three 2011 Weill Expositions (2143 views) | | | Tasted by Martin Redmond on 8/29/2017 & rated 93 points: Nearly opaque purple color with expansive dark berry, floral, smoked meat, black licorice, and white pepper aromas that show a feral edge. On the palate it approaches full-bodied with ample fruit and balancing mouthwatering acid, and firm well integrated tannins. With some air polished dark berry fruit, dried herb and a bit of iron flavors evolve into a compelling savoriness. Long finish. 10% whole cluster + 16% Viognier. Aged 36 months. 14.8% abv (2617 views) | | | Tasted by raydawgone on 2/6/2017 & rated 94 points: Deep color, almost opaque, purplish. Powerful aromas of tar, black licorice and roasted meats. Off-dry, full-bodied. High, dry tannin structure, a bit dusty. Raspberry tartlet, with fresh sage and herbs. N. Rhone like characteristics. Reminiscent of Cornas appellation. In between traditional and new world. Nicely done and should improve with additional 2-3 years of cellar time. (2583 views) | | | Tasted by Neras on 12/24/2016 & rated 92 points: Very oaky and tannic. Slowly comes together after 2-3 hours in the decanter. Quite nice, but nowhere near the outstanding 2012. (2387 views) | | | Tasted by haldolugr on 12/20/2015 & rated 90 points: Drank all 3 expositions together. Consensus was this was the 2nd best of the 3. All three had a great nose - and tasted great. Most of the differences came on how well integrated the flavors were and the finish. This had wine had some great fruit with a very solid finish but the flavors were not as well integrated or as smooth in the mouth as exposition one. (2836 views) | | | Tasted by Mootsie on 11/6/2015 & rated 94 points: Hours into the bottle yields dark, earthy, juicy fruit. Upon opening you get bright, ripe, juicy wine with a spicy, alcohol edge to it. Overall this is an excellent wine and I will buy the set of the '12's. One of the more enjoyable Syrahs I've had from Morgan. Drink or hold. (2689 views) | | | Tasted by pakabear on 9/25/2015 & rated 91 points: Probably the youngest of the 3, the Viognier is obvious, very Pax like, the oak treatment is great at 3 years, great cherry, meat and rhubarb. The Viognier might be a bit too high for my cup of tea, but it's a good wine. I hope they make a '12 set as well. (2261 views) | | | Tasted by wgmccallum on 9/14/2015 & rated 93 points: Heath, dark berry, flowers, vanilla, a bit of alcoholic heat on the nose. Concentrated fruit on the palate with enlivening acids, balanced tapering finish. Not as wildly complex as two, but more satisfying. 50 + 17 + 17 + 8. (2268 views) | | | Tasted by Silveradoup on 8/30/2015 & rated 94 points: Floral meaty goodness. If you don't like oak you won't like this wine, The wine was meat to have it and I appreciate this wine for what it is. (2150 views) | | | Tasted by Millennial Drinkers on 7/29/2015 & rated 91 points: Finally finished the bottle after coravinning 15%. Lots of petrol and whiskey. But strong and spicy. (2021 views) | | | Tasted by cab blends on 7/25/2015 & rated 89 points: Lots of petroleum on the nose with boiled cherry sweets. Tannins 7/10 with light bitterness in the finish. Medium bodied. The spiciness comes through strongly mid to end of palate. Petroleum comes through in the finish. Probably from the Viognier. (1764 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bedrock Wine Co. Producer website2011 Bedrock Wine Co. Syrah Exposition Three Weill a Way Vineyard2011 Weill Vineyard Exposition Project Trio: I have been impatient to release this one for a while but the very definition of the project requires temporal restraint. Ever since doing the Hudson Vineyard “Three Ways” experiment in 2008 I have been wanting to do an experiment in a similar vein but roughly following the examples of the interesting “LaLa” wines of Cote Rotie. When we found Weill Vineyard I realized I had found the spot. Planted at the mouth of Sonoma Valley (technically in the sprawling Sonoma Coast AVA) the vineyard, planted by vineyard guru Daniel Roberts (think Marcassin, Blue Side Ridge, most Ramey Vineyards, etc.), is a jumble of Syrah clones, exposures, and soils along with a good chunk of Viognier. For the project we took three distinct clonal and exposure expressions and vinified them quite differently. The first, done entirely with clone 470 from a steep east facing block, was vinified with 100% whole-cluster. The second, from a south-east facing block of clone 877, was vinified with 50% whole cluster and 8% Viognier. The third, from a due south block of both 877 and 470, was done with 10% whole-cluster and cofermented with 16% Viognier. All of the lots spent three years, unracked, in a combination of large and standard format barrels. It was pretty remarkable seeing the transformation of these three wines and how their individuality grew with extended time untouched in barrel. I am extremely pleased with the results and have repeated the exercise every subsequent year. Between three and four barrels were made of each wine so quantities are very limited. 3 pack.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 CountySonoma ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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