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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 161 notes) - hiding notes with no text | | | Tasted by BHRH on 2/12/2024 & rated 92 points: PnP - dark with no bricking. Complex aromas of herbs, bacon and black raspberries. Well-balanced on the palate with smoky black and blue fruits, more herbs and maybe some cassis. Lush, very slightly sweet finish with no heat (served ~ 68F) and fine, integrated tannins. Seems to be at prime now with a few years of gorgeous drinking ahead.
A fair amount of fine sediment, so a decant might be in order. (408 views) | | | Tasted by Senso-beak on 5/5/2023 & rated 93 points: Enjoyed over three days. Inky, purply iodine thick and full bodied. Fruit paste, bubble yum, sweet plum, dense chewy tooth staining reserves of iodine blues and blacks. There's an interesting humid freshness on the nose still. Tangy, nice sweetness, thick boysenberry, blueberry jam, smooth, voluptuous. Final glass on night 4 or 5 - forgot to vac-u-vin so this has been out. Finally a bit flabby and oxidixed - heavy jammy fruit and corpulence. Still all good, just tasting like one of those knock-off fruit bomb cheap wines at this point. (750 views) | | | Tasted by winepaw on 8/13/2022 & rated 92 points: Deep purple. Ripe blackberry aroma. Full bodied, with lush black fruit, followed by earthy notes and some black pepper. Still youthful with ripe tannins and ample acidity. Should drink well for many more years. (1150 views) | | | Tasted by Bellissimo on 5/27/2022: Last of 3, last tasted 5 years ago to the date (RANDOM).
Nose shows oak (vanilla and wood) with a sense of alcohol over blue and black fruits. On the palate blackberry, black cherry, raspberry and just a bit of pepper. A little hot (alcoholic) on the finish but nice acids up front, and soft silky tannins mostly mask the alcohol.
Gone are the pepper / gamey / Syrah notes and this is mostly a fruit driven wine.
Overall, not sure if I waited too long but seemed more impressed previously. (1067 views) | | | Tasted by Geoff on 4/23/2022 & rated 93 points: A supriseingly moderate to full bodied syrah with pure dark grape flavors with mild additional notes, mild tannins, smooth mouthfeel, balance and even perhaps sophistication. There was a minimum of the whole cluster green note on the finish, but mostely integrated otherwise. Enjoyable wine. (1087 views) | | | Tasted by brigcampbell on 3/12/2022: Final bottle from the 2011 vintage. Still drinking very well, fruit has pulled back slightly but that just results in a more elegant wine. (1216 views) | | | Tasted by jsebiri on 11/24/2021: Nice juice, mature , masculine , very small secondary nose , holding up nicely but u should drink this up up up up ……… (1082 views) | | | Tasted by Martin Redmond on 10/19/2021 & rated 92 points: Opaque violet color and aromatically complex with black and blue fruit, smoked meat, cedar, balsamic, crushed violet, black pepper, and a whiff of olive tapenade. On the palate it's medium-bodied, and elegant with fine grained tannins and mouth-watering acidity that is a beautiful counter point to its ample ripe blackberry, boysenberry, blueberry, savory spice flavors accented a hint of graphite minerality. 100% Syrah.14.5% abv
The wine is named after the owner's father, known as Papa to his grandchildren. It's a special 2-acre block planted to Carlisle's specifications within the larger fog-shrouded Atoosa's Vineyard located west of Santa Rosa in the Russian River Valley. Planted on Huichica Loam. (1046 views) | | | Tasted by Bob in NC on 4/14/2021 & rated 89 points: This 10 y.o. Syrah was very enjoyable and mouth coating. The flavors of blackberry fruit, cedar and spices of blackpepper and sage are in harmony. The light tannic finish is smooth with the pleasant fruit and sage flavors lingering. Went great with the leftover Tennessee BBQ meats we brought back from Knoxville. (1280 views) | | | Tasted by Night Train on 3/30/2021 & rated 90 points: Popped and poured (about twenty minutes later). Nice "Rhoney" nose - plenty of grilled meat, minerals, and herbs to go with the mixed berries. Didn't really hit its stride until two or three hours later. Tasted a little flat to me, but other tasters liked it, so I suspect that was due to recent acid reflux issues. Think it will benefit from another couple years of age. (1187 views) | | | Tasted by Bob in NC on 3/13/2021 & rated 91 points: A very lush fruit concentrated Syrah with excellent spices counterbalancing the fruit. The highly aromatic nose had dark brambly fruits of black raspberry and dates with black pepper. Complementary flavors of stewed blackberry, plum and raisin fruit, along with a vibrant spice of black pepper and lavender that roll into tasty lingering dry medium- tannic finish. An OK pairing with our roasted root vegetables buckwheat grain bowl, as this wine was a bit dominant, but was Awesome with chocolate Easter eggs 😋 (1238 views) | | | Tasted by Redrunners on 2/15/2021 & rated 92 points: Very nice wine for the tough 2011 vintage.
Popped and poured and had over several nights.
Smooth tannins and well integrated with flavors of blackberry, dark cherry, tobacco and spice.
Very nice wine and in a good spot (1211 views) | | | Tasted by Matt and Rebecca on 12/12/2020 & rated 93 points: Delicious. I wish I had waited a couple more years to open it. (1166 views) | | | Tasted by wino121 on 12/5/2020 & rated 93 points: Vinturied into decant,
Sublime at this point with tension, esp for a Sonoma Syrah, drinking more like WA state WW wine,
A beautiful effort.
Drink now thru 2023++ (977 views) | | | Tasted by UMRich on 10/4/2020 & rated 92 points: Well-balanced and in its prime (1239 views) | | | Tasted by Frank Murray III on 10/1/2020: Poured blind. I last had this wine in 2017 when I drank my final bottle from my own cellar. Last night's was from Brig's cellar, stored since release I believe. Light aroma of pepper. Dark cherry, charcoal, tar, yet fruit driven that remains vivid and well-defined. Finishes with a touch of dark chocolate. Going into its 10th year now, the wine is doing just fine. (1717 views) | | | Tasted by jaumealaska on 7/18/2020 & rated 92 points: No notes taken. But thought it was expressive and drinking well. (1129 views) | | | Tasted by nectar14 on 5/2/2020: I think this was probably better as a younger wine. There is ample blackberry and some meaty leather, but the finish becomes a bit unfocused and the alcohol is prominent.
My general experience has been that Carlisle Syrah tends to be best in youth, and their Zins better with some medium-term age (5-8 yrs). (1178 views) | | | Tasted by Hover low 64 on 4/28/2020 & rated 93 points: It’s fitting that my 100th wine review is a redeux of a previous review. We drank this wine a few years ago and were unimpressed. What a difference time in bottle makes! I must say that unlike the first go-round, this was a spectacular drinking experience. On the nose, leather, smoke, licorice, and blackberries. In the glass after decanting for an hour, many of the same dark fruits as before - blackberry and dark cherries...deeper this time - but also an earthiness along with spice and pepper that weren’t evident before. Fine grained tannins and acidity in wonderful harmony add to the long finish. Shame on me for doubting Mike and Co at Carlisle! This was my first ever PB, and I can’t believe how far it has progressed! I think it has a few good years left if you’re so inclined, but I assure you the wine is amazing now. (1241 views) | | | Tasted by tomlee on 4/15/2020 & rated 93 points: Purple in color. 14.5% ABV. Sublime nose of black and blue fruits, smoke, licorice and coffee. Full bodied with perfect acidity. Plush, polished and well balanced. Blackberry, blueberry, charred meats and a hint of pepper on the palate. The finish is long and supple. Exceptional Syrah from an average vintage. Best over the next 1-2 years. (1495 views) | | | Tasted by smokeandmirrors on 4/5/2020 & rated 90 points: paired with lamb shanks (1202 views) | | | Tasted by ELH on 2/20/2020 & rated 89 points: Plums, prunes, blueberries, and dark cherry. Earthy. (1378 views) | | | Tasted by GoBlue2002 on 9/28/2019: Vertical Madness (Prior Lake, MN): Small tasting pour - Vertical of 2011, 2012, and 2014.
No score given - too many big wines by this point of the night.
A BIG syrah. meaty.
This surprised me as I expected it to lag the 2012 and 2014 due to the perceived low quality of the 2011 vintage, but this was on par. (1688 views) | | | Tasted by slywka7 on 8/24/2019 & rated 93 points: Popped and decanted. Notes come after 2 hours. Aromas of violets, game, bacon fat and raspberry. Flavors of raspberry, blueberry, game and touch of bacon fat. Ends with a long blueberry finish of 30 seconds. Really enjoyed this. Think with some age these smooth out the rough edges. (1591 views) | | | Tasted by corkscrews on 6/14/2019 & rated 90 points: A nose of black cherry and spice, dark garnet in color. A full bodied red, with black cherry, plum and smoky peppery flavors, spiced finish. Drink or hold. www.winelx.com (1688 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Carlisle Syrah Papa's Block Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Carlisle Winery Syrah Papa's Block Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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