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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 53 notes) - hiding notes with no text | | | Tasted by maphillips79 on 3/23/2024: 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. (93 views) | | | Tasted by RDHudak on 1/12/2024 & rated 89 points: 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 (156 views) | | | Tasted by singularity2 on 6/11/2021 & rated 92 points: 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. (1121 views) | | | Tasted by redz on 6/7/2020 & rated 91 points: nicely aging syrah, drinking well, (1392 views) | | | Tasted by David_T on 1/26/2019: Another year and fully mature. Notes otherwise unchanged from before. (2095 views) | | | Tasted by klezman on 10/22/2018: This was pretty good. Plums, anise, earth, herbs, and black pepper. (3125 views) | | | Tasted by td1836 on 1/6/2018 & rated 89 points: 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. (2386 views) | | | Tasted by andtheodor on 1/3/2018 & rated 92 points: Blackberries, ground cloves, cracked pepper. Lovely, will benefit from more time. (2276 views) | | | Tasted by David_T on 12/27/2017: 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. (1797 views) | | | Tasted by Robert Pavlovich on 10/29/2017: 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. (1796 views) | | | Tasted by Rezy13 on 8/19/2017: 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. (1807 views) | | | Tasted by maxmanx on 11/26/2016: Decanted for about 2 hours, and could have used more. Improved over time. Next time, decant for 4 hours. Or wait 5 years? (2120 views) | | | Tasted by EMark on 6/14/2016: 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. (2404 views) | | | Tasted by RDHudak on 5/30/2016 & rated 92 points: 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. (2451 views) | | | Tasted by Not647f on 4/17/2016: 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. (2405 views) | | | Tasted by maxmanx on 1/18/2016: This needs at least a 2 hour decant. The acidic unpleasant wine turned into something interesting on the 3rd day. I won't call it delicious until I've really decanted it for 4 hours and then let it sit on the counter for at least one day. (2557 views) | | | Tasted by BklynNeophyte on 12/19/2015: Still getting that flawed impression. Just something not right about this vintage. Unique to the 2011 vintage, and I've had all of them from 2009 forward. (2078 views) | | | Tasted by EMark on 11/28/2015: Much better than my experience with this wine a year ago. Nose of dried fruit and of black pepper. On the tongue, the dried fruit shows up—apricot, prune, maybe, cranberry. Towards mid-palate earthiness, meatiness and some heat emerges. Acid suggests lemon. Quite firm, but, certainly, not upfront tannin. Lengthy, pleasant finish. (1948 views) | | | Tasted by David_T on 10/13/2015 & rated 91 points: Notes of olive, soy sauce, rose petal and raspberry on the nose. Very pretty. The palate shows floral notes up front, raspberry/blackberry/sour cherry on the midpalate then an olive finish. Medium+ acidity, medium tannins, medium finish. Note written and showing best on day three, this should only continue to improve. (2101 views) | | | Tasted by RDHudak on 9/18/2015 & rated 92 points: Man, what a nice bottle. Loads of cool climate black fruit, smoked meat, black olive and mineral. The tannin is starting to integrate and the acidity is medium++. Medium body with a long finish. This was great on the pnp by itself and excellent with grilled food as well. I thought it seemed surprisingly young, but seemed to have wonderful potential. After not buying this year, I may need to re-think that decision. A solid 92+ and a great value. Edit: 24 hrs later, this may be better. Smooth, full of restrained fruit and very balanced, this is a winner! (2132 views) | | | Tasted by scott w on 9/16/2015 & rated 91 points: Lots of meat and olive..delicious black fruit, nice acidity and tannin. Just needs an hour of air. (2139 views) | | | Tasted by jeffreylubowski on 9/6/2015 & rated 91 points: From memory. Total shock as to the quality and typicity of this wine. Smoked meat. Pepper. Spice. Olive. Medium bodied. So syrah, with just the touch of viognier aromatics. Great great wine from a rarely discussed region. (2325 views) | | | Tasted by BklynNeophyte on 1/6/2015: Still has a disturbing note, both on the nose and palate, of something I can't identify. It reminds me a bit of citronella, but it could just be very flowery. I don't think my bottles are flawed, but I'm not certain. (2457 views) | | | Tasted by jdabrowski1027 on 12/31/2014: Notes from day 2. This really showed it's stuff- nose of fresh dark berries, meat, smoke, olives and some violets. The palate is evolving and rather focused on similar notes as the nose. Solid streak of acid and mineral/stone throughout. I think this will be keep getting better for 5-10 years. Outstanding qpr. (2488 views) | | | Tasted by rjquillin on 10/13/2014: Nice now with decant, will wait a year + for next bottle. (3325 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Halcon Vineyards Syrah Alturas Yorkville Highlands) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Issue #14 (12/18/2012)
(Halcon Vineyards Syrah Alturas) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (4/28/2012)
(Halcon Vineyards Syrah Alturas) Barrel sample - lovely nose, raspberry, violets, black fruit; tart black fruit, tar, roasted black fruit, structured palate; medium-plus finish 93-95 points 93 points |
NOTE: Scores and reviews are the property of Vinous and JebDunnuck.com and RJonWine.com. (manage subscription channels) |
| Halcon Vineyards 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. 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information) |
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