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|Community Tasting History|
Community Tasting Notes (average 51 notes) - and median of 92 pts. in hiding notes with no text
| ||Tasted by rdf58 on 5/19/2015 & rated 93 points: Beautifully balanced, medium bodied syrah. Could age it longer but it's pretty hard to resist now. (485 views)|
| ||Tasted by BigJPwineman on 4/30/2015 & rated 93 points: No formal note. I enjoyed this too much to think about it too hard. (826 views)|
| ||Tasted by Mtnmd1 on 4/10/2015 & rated 92 points: Did well with some air as it was a little tight on first pour. Enjoyed over 2 days. Good acid/fruit, balanced (1161 views)|
| ||Tasted by rdf58 on 3/25/2015 & rated 93 points: Dark ruby color. Floral and earthy aromas. Nice blueberry fruit with undertones of lavender and violet. Medium body with soft tannins. Very lively and youthful at this point but everything is in great balance. Very tasty Sonoma syrah. (1264 views)|
| ||Tasted by hanasowner on 1/25/2015 & rated 89 points: Popped and poured...agree with an earlier post about a lack of fruit...likely needs more time and certainly would have benefited from a decant as it was some "heat" at first that needed to blow off...hoping for better on Day 2. (1336 views)|
| ||Tasted by bundydavis on 1/22/2015 & rated 90 points: Tasted next to the 2012 Papa's and I much preferred the 2012 vintage. This wine was lacking the fruit that 2012 had. (1183 views)|
| ||Tasted by BklynNeophyte on 12/12/2014: Big, and heavily fruited at this early point. Much better the second night. All the Syrah characterics show here, except subtlety. (1392 views)|
| ||Tasted by Mattshank on 10/11/2014 & rated 93 points: Very similar to last notes on 3/9/14 (see those for more detail). Just a stellar wine! The big fruits and amazingly complex nose along with a solid acidic spine providing lift and verve. It is showing so well now yet certainly can age, but why wait? Went great with New York Strips and boneless Ribeye on the Weber charcoal grill. This is one mailing list I do not think I will ever leave! (1678 views)|
| ||Tasted by jamieirving on 8/15/2014 & rated 95 points: Full bodied, ripe fruit, white pepper. Excellent! (2073 views)|
| ||Tasted by dky on 7/27/2014: Too early. Decanted for about an hour. Only after about 2 hours did I get much on the nose...red fruit and some floral components. solid tannins and acidity. more red fruit on the palate with some of the floral component along with some earthiness. (2044 views)|
| ||Tasted by jeagle on 7/22/2014 & rated 90 points: Decanted for 3 hours then consumed over two days. Rating is based upon day one which displayed pleasant, if light, fruit and a sleek structure beginning to come together. The wine disassembled by day two turning noticeably acidic. (2068 views)|
| ||Tasted by Frank Murray III on 7/22/2014: Second bottle this year, with prior bottle being part of the Carlisle dinner we did in May. That bottle was part of a dozen others we tasted so the bottle for the note here is being tasted alone, with a day of air and proper temp. So what's here this time? There is certainly acid, and as compared to past Papa's, say 2007, I enjoy this 2011 better. Mix of some purple flower aromatics and light stem/cluster, with a palate of tar, zesty licorice, red and black charry fruit and some espresso. I find some creaminess too that adds a plushness and all together, the wine has moderate complexity and a good, zesty finish. And for the 3rd day, the last glass, this wine has picked up enough weight that it's quite nice now and the fruit is nicely present. Yes, acidity is here but the red fruit has made its way over to blue and black and it's lively, balanced and quite good. All in, Mike did a fine job with this wine. Drink window? I don't see this being a long ager, and in fact I would recommend to drink now and for the next 3-4 years. (2450 views)|
| ||Tasted by twelch on 6/30/2014 & rated 92 points: this really surprised me given the vintage. I do think this is somewhat of an early drinker but it was very tasty. Big nose of dark fruit and black pepper along with a smoky meat characteristic. Drank really well. No noticeable heat. (1731 views)|
| ||Tasted by brigcampbell on 5/4/2014: Carlisle Winemaker Dinner with Mike Officer (Luciana's, Dana Point, CA): Lightest color in the flight of Papa's which is a theme for '11. Not giving up much on the nose. Sweet blackberry and a delicate palate. Drinking beautifully right now. (1916 views)|
| ||Tasted by Frank Murray III on 5/3/2014: Carlisle In The OC: This was part of the 3 bottle Papa's flight, joining the 2007 and 2012. Of the three, this 2011 is the leanest, more rugged and the vintage here shows its presence. The aromatic is distinctive, as at first reminding me of alcohol but in thinking more about the wine last night, my thought is that the whole cluster and vintage defined the aromatic. I found some lavender and a juicier wine here and so for me, simply a leaner version of Papa's. (2045 views)|
| ||Tasted by Bellissimo on 3/25/2014: Soft and elegant on the nose. On the palate it is still a little oaky for me with the vanilla soda dominating over blue / black fruits and some pepper. Given what others had written I was hoping for a more open, integrated experience. My recommendation is wait 3 years. (2204 views)|
| ||Tasted by Mattshank on 3/9/2014 & rated 92 points: Nose: Very complex nose of moss, earth, fresh mint, buttery oak, and black fruits. Palate: Soft styled with black fruits, spice, really soft and evolved tannins, good acidity, and a medium-long finish. As others have noted this is ready for prime time at an early age (hence my desire to open the first of three bottles) and is showing well now. Given the balance I see a good life ahead but if you have a few do not hesitate to open that first bottle now to establish a baseline. 92+ points. (1946 views)|
| ||Tasted by Anonymous on 2/25/2014 & rated 93 points: Previous notes apply, but wine has opened up (2005 views)|
| ||Tasted by David_T on 1/20/2014 & rated 90 points: Aromas of black cherries, blackberries, grilled meat and mocha. The palate matches with more cocoa than grilled meat. Medium tannins/acid. This took a 24 hour slow-o (going that route vs a full decant) to open up at this point. Young and shows potential but doesn't impress me at the moment. (2313 views)|
| ||Tasted by haldolugr on 1/5/2014 & rated 91 points: Dark and mouth coating, herbal blackberry with a touch of pepper and mocha. Really tasty with a lot of complex flavors in the mouth. Years to go for this wine. (2166 views)|
| ||Tasted by Nutty08 on 12/6/2013 & rated 91 points: A little leaner and more vibrant (acidic) than some other recent years. Better on night 2 as the oak (cluster?) integrated some. Smoke, toast, pepper, and violets on the palate. Palate was mostly crunchy purple fruit, pepper, some floral character. Toast and mocha finish, with the slightly angular acidity more prominent than the tannins. Needs some years to flesh out. (2453 views)|
| ||Tasted by Anonymous on 11/21/2013 & rated 92 points: Youthful, full-bodied, blackberry/blueberry fruit with earthy and spicey flavors, excellent structure, tight, needs time to soften and open up, a little disappointing given my preference for Papa's Block (1980 views)|
| ||Tasted by VinoDiver on 11/16/2013 & rated 90 points: Very good nose and finish. lacked mid-palate and body. This was much thinner than years past and may be a vintage characteristic. (1954 views)|
| ||Tasted by Matt Scott on 11/14/2013 & rated 98 points: Legendary and pure. Watch this evolve for some time and the layers of berry are magnificent. Drink or hold; see previous notes. (2394 views)|
| ||Tasted by brianngibson on 10/19/2013 & rated 92 points: Clearly drinking these first ever Carlisle's too soon, but wanted to get another taste since this is only the second or third bottle I have ever had. Will go ahead and lengthen my drinking window setting now to help avoid drinking the rest far too soon.|
Definitely great value. Blackberry compote, smoking hickory bbq pit, wild boar. Still showing a little heat on the finish. (1988 views)
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)
|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.
Carlisle Producer website
We are a small Sonoma County winery specializing in the production of old-vine, vineyard designated zinfandels and red Rhone varieties (syrah, grenache, mourvèdre, and petite sirah). While we like our wines to be bold, rich, and intensely flavored, each reflecting a sense of place, its origins in the vineyard, we also strive to create wines of balance, complexity, and perhaps most importantly, pleasure.
Rich. Lusty. Hedonistic. These are some of the descriptors we often hear applied to our wines. However, we also hear the words elegant, balanced, complex. Yes, through hard work in the vineyard and winery, we believe you can have it all, the best of both worlds. Our approach to winemaking is simple, yet difficult. We prefer to intervene in nature’s process as little as possible but we will leave no stone unturned in our quest to maximize the quality of each wine we produce.
Syrah Varietal article (Wikipedia) | (Wines Northwest)
USA WineAmerica (National Association of American Wineries) | Free the Grapes!
California California Wines (Wine Institute of California)
California is one of the most diverse wine regions in the world, with almost 100 grape varieties grown in over 100 viticultural areas, including dozens of different microclimates and soil types, as well as a very individualistic set of winemakers, many with international experience, which adds to and deepens that diversity.
Sonoma County Sonoma County Vintners
Russian River Valley Russian River Valley Winegrowers Association | Wikipedia