External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2015
2014
2013
2012
2010
2009
2008
2007
2006
2005
2003
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 30 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 60 notes) - hiding notes with no text | | | Tasted by tannictongue on 12/25/2017 & rated 92 points: Drank this last '07 on Christmas. Amen...was still strong but definitely time to drink up. (2892 views) | | | Tasted by isaacjamesbaker on 7/30/2016 & rated 93 points: Wow – Can’t believe it’s been five years since the last bottle. Life goes by fast, but this wine is aging like a friggin' champ! Nose: Deep blackberry/blueberry – tons of meat and bacon and BBQ sauce and black pepper and paprika – this is great. Palate: Tannins still dry but a bit rounded around the edges. Medium acidity, just enough to keep the mouth watering. Frying bacon, smoked meat, mushrooms glazed in balsamic, hay in a barn, vegetable garden after the rain, cracked pepper – I could keep riffing, but it’s already ridiculous. This has all sorts of crazy/complex flavors that you can pick out differently as the wine evolves over the course of the evening. Darker, sweeter elements of clove, cedar and mocha are woven in well, and play a tertiary role to the fruit and savory elements. Popped this, decanted it, and grilled some sausages and veggies – life is good, people! (4432 views) | | | Tasted by WDK on 11/29/2014 & rated 92 points: Nicely balanced medium body and a long finish. Not a teeth stainer, but more of a cool climate style. Really tasty (5588 views) | | | Tasted by Frank Murray III on 8/23/2014: Three years since my last bottle, and this note is for the final remaining bottle I had in the cellar. I am fond of this wine, as I have so many good memories of the vineyard and the Macks, who used to live on and own the property. Moving forward, also seeing a close friend of mine now get fruit from the same plot, for Steve's Riverain wines. I opened this bottle y/day, so about a day ago. This is a bit more old era for me, as it drinks a bit bigger than the syrahs I pursue these days, yet what Jim Mack seemed to figure out well even back in that era of 5-6 years ago, and even in the vintage of 2007 which can tend to be bigger, was that he never let the wines get big. He consistently pulled back the oak and bumped up the whole cluster, what I recall was a pretty strong 30/30 approach. In tasting this wine, labeled at 14.1%, there is some frame here, which can be seen in the wine's dark color and to an extent, the darker fruit tones of blackberry. Aromatics of brewed coffee, potpourri, olive. And with what Michael Browne and Jim did so well, they didn't lose sight of the acidity and even some red fruit tones. There is dark chocolate here, licorice and some good lingering structure, all in the finish. The wine does warm as it travels down the palate and the 14+ alc does register after 2 glasses but it's reigned in enough to work. I suspect this wine will go longer and for my palate it should peak in 2016 and with the larger fruit tones, I'd not wait past that point. (6430 views) | | | Tasted by nickpelletier on 5/16/2014 & rated 90 points: Nice nose of vanilla spices and red ripe fruits. Nice balance. A new world Syrah (in the good sense). (6636 views) | | | Tasted by Mountster27 on 2/15/2014 & rated 93 points: What Syrah is all about.
Full bodied with lush dark fruits on a core of earthy and mild crushed olives lingering through the finish.
Why didn't I buy 3 of these? (5351 views) | | | Tasted by Outplaying on 11/26/2013: I'm a big fan of what Carlisle does with this fruit so I was excited to try this wine. Unfortunately this followed a Darnaud Croze-Hermitage Les Trois Chenes which was deliciously loaded with spice, white pepper and acidity. After that one, this seemed much bigger and riper. There is some spice and decent acidity but last night, late in the lineup, the wine just seemed to big for my tastes. I'd like to try this by itself sometime when my palate is fresh. (4643 views) | | | Tasted by plitton on 11/12/2013 & rated 92 points: Delicious raspberries. Fruity without being over-extracted or in-your-face. Light tannins and clean finish. Really nice. (3263 views) | | | Tasted by Bigbadbrewsky on 8/30/2013 & rated 94 points: Delicious flavor. Crazy pedigree from wine makers. I love the value in this Syrah. (3226 views) | | | Tasted by N.Bonaparte on 6/23/2013 & rated 92 points: See my prior reviews- great value (3453 views) | | | Tasted by N.Bonaparte on 4/24/2013 & rated 92 points: See my prior review. (3393 views) | | | Tasted by N.Bonaparte on 2/1/2013 & rated 93 points: 60 min decant- silky smooth throughout. Medium bodied. Above average finish. Great value. (3732 views) | | | Tasted by N.Bonaparte on 1/11/2013 & rated 93 points: 45 min decant- drank at room temperature(recommended)- great mouth coating 'grip' on the wine and moderately complex- great finish-awesome value (3941 views) | | | Tasted by vinole on 1/6/2013 & rated 92 points: Consistent with previous TN of 8/13/12. (3318 views) | | | Tasted by N.Bonaparte on 12/10/2012 & rated 92 points: Decanted 75 minutes- very fruit forward- a touch of heat on finish- full bodied- medium finish- moderate value- needs a couple more years for peak but great now. For future bottles I will decant minimum 2 hours. (3616 views) | | | Tasted by DPMc on 11/30/2012 & rated 93 points: Deep and dark fruit. Nice spice/pepper elements and plenty of lift. Lots of extraction, but well balanced and easy to drink. No need to wait on these. Great syah from a vineyard that continues to impress. (3007 views) | | | Tasted by wahoo70 on 11/22/2012 & rated 91 points: Dark, fruit driven, and refined. Glorious fruit on the nose, with tons of black raspberries and blueberies, and smoky bacon; rich and concentrated (but restrained) dark fruit flavors, with spice and black pepper; lovely well-integratred tannins for balance, and a long, bright finish. Decided to try something a bit bold for traditional thanksgiving dinner. It went reasonably well with the dark meat, stuffing and gravy, and it was enjoyed by all, but most agreed that it would have gone a bit better with tomorrow's annual barbecue with smoked ribs and brisket. (2855 views) | | | Tasted by vinole on 8/13/2012 & rated 92 points: Really liked the nose of this wine. Got a little funk and gaminess on the nose and palate after a short decant, but it dissipated over time. Very dark opaque wine with a deep purple hue and some sediment. Intense blackberry fruit that had a nice lift from the medium acidity level and finished with medium body after an entry of full body. Would of scored this a 93 at times, but didn't stay at that level for long, though I think additional cellar time may allow it to stay there longer. An upper tier CA syrah. (3808 views) | | | Tasted by River Rat on 7/30/2012: Opened and got a couple hours air while pouring 3 tastes then sat under gas for 5 days. Notes from day 6. Beautiful aromas of violets, black olive, anise, smoked meat, white pepper... Juicy full bodied texture, tart blackberry/blueberry, with smoke, iron and a creamy mouth enveloping goodness. Beautiful balance at this stage. Tannins kick in and hang on through the tart, juicy finish. Still has years to go but kicking ass tonight! (3570 views) | | | Tasted by bbcc66 on 6/24/2012 & rated 89 points: Nice nose. Dark blueberry & rasberry tastes. (3535 views) | | | Tasted by jdabrowski1027 on 1/28/2012 & rated 93 points: NO formal notes taken, tasted over 2 days. My impressions were of a cool climate syrah, balancing fruit with gaminess, ample acidity, and nice mouthfeel. Could use a few years to really blossom. (3640 views) | | | Tasted by tooch on 12/31/2011 & rated 92 points: Really nice stuff. Has beautiful meats and florals on the nose with the ever-present dark fruit. It has a medium body, nice acidity and a beautiful elegance. After about 7 hours opened it developed a dense olive note that I love in syrah. If tasted blind, I think I would have thought this was a St. Jopseh or Cote Rotie....very French in its composition. (4064 views) | | | Tasted by Loren Sonkin on 11/22/2011 & rated 92 points: This is my second time with this wine (3rd if you count a friends corked bottle) and it is delicious. I usually consider Bennett Valley to be more cool climate Syrah, but this has such personality and vibrant fruit. Obviously, the vintage helps in that. Great black raspberry fruit with some grilled meats and a nice backbone of acidity. Long finish. I don't know how well this will age out but I would drink over the next five years. Why wait? Delicious. (4199 views) | | | Tasted by WineKnurd on 9/20/2011 & rated 90 points: Jemrose Wine Dinner Jujube: Third wine of the Jujube Jemrose Winery dinner, paired with jujube and pork stuffed red pepper with red curry and mushrooms. Nose and palate are predominately earthy with hints of clean red fruits shining through- damp earth, tomato paste, black pepper, anise, bell pepper, smoke, roasted, mushrooms, cranberries, raspberries, black cherries, tobacco, and leather especially on the dry, tannic finish. Big, bold flavors with lots of tannic grip and long leathery finish. Seems dominated by tannins at this point; possible needs age or longer decant but nether of these factors could I control at this dinner.
Wine Rating: A-. Its a balance between old and new world, but really well made. Complex enough without being dominated by oak or alcohol. No telling if the tannins will relax with more time as the oak is balanced enough so that I really could not attribute the tannic structure predominately to the grape or barrel. Acidity is fair though the tannins are in control at this point. I enjoyed it but won't lie I balked at the regular $45 retail price tag; at this level you can find some Rhones that are more approachable.
Pairing: B-. The curry knocked out any fruit the wine offered, as well as the sweetness of the red pepper. The leathery finish does help to cleanse the spice off the palate, but otherwise I preferred each on its own. (4750 views) | | | Tasted by Martin Redmond on 8/21/2011 & rated 91 points: Recap of 2011 Family Winemakers of California Tasting - San Francisco (Fort Mason Center - Festival Pavilion): Dark fruit, sweet wood, and smoky aromas. On the palate, dark fruit, vanilla flavors. Full bodied anad supple with a medium long finish. (4725 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Jemrose Producer websiteSyrah 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. Cardiac HillCardiac Hill vineyard runs on a very steep hillside at an elevation ranging from 500 to 900 feet hence the peculiar but appropriate name. It is situated in the southeast corner of the Bennett Valley, where three mountain peaks at the northern end of the Petaluma Wind Gap create a unique Sonoma County micro-climate. The Valley's benchland soils formed from the volcanic ash of Taylor Mountain, Sonoma Mountain and Bennett Ridge, combined with the unusually cool climate, create one of Sonoma County's most expressive Syrah growing regions.
This North-facing vineyard is 9.5 acres planted to four different clones of Syrah: Estrella River, 383,470 and 174. Spacing is 4x6 with a VSP trellising system and all vines are caned pruned. Crop thinning starts at one cluster per shoot before veraison and adjustments are made to crop load after veraison. Average tons per acre is 1.5-2.5 tons.
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 |
|
