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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 16 notes) - hiding notes with no text | | | Tasted by Frank Murray III on 4/27/2024: Aromatic of fruit bowl and dried purple flower. Blueberry and saddle leather. Juicy in texture, some remaining structure remains, accenting the wine's middle weight. This is my final bottle of Hawks Butte, and while this is not to the level of complexity of the 2007 I opened a few weeks ago, I want to offer a positive counterpoint to some of the recent less positive notes. There is acidity here, there is balance and for me the wine drinks great. (114 views) | | | Tasted by drrobvino on 6/16/2022 & rated 87 points: Nice, soft Syrah, black fruits, some stems and soil, pepper, briary.
Tannins seem quite resolved and lacking acidity for my taste.
Drink now through 2023 or so. (614 views) | | | Tasted by z_willus_d on 2/27/2022 & rated 90 points: Being hugely enthusiastic about the Halcon vineyard in Yorkville Highlands while under its erstwhile owners, I just had to spring for this wine as a one-off purchase when I saw it amongst a couple other old Copain Syrah. It seems like folks were getting down on Copain's Syrah during this era for being too austere and "fruitless." I think they were just going for a different sytle, and this one really nails it. Nothing in this wine points to anything Californian. It's even more stony, structured, and earth nuanced than the many other Halcon Syrah I've tasted. The fruit, what of it there is, hides behind all the structure and still potent tannin wall. I think this gives a very interesting early look at the Halcon vineyard and what it can offer for Cool climate syrah grapes. The wine certainly wasn't a knock your socks off power house, and it probably does want a touch more fruit to balance the structural elements, but its also fierce and pointed with no signs of drying out or age. A very nice one to take a flyer on for 20USD. (728 views) | | | Tasted by Rich S on 8/24/2020 & rated 87 points: Popped and poured. Wine seemed a bit shut down on the nose with very little coming through other than some tart black fruits and maybe a bit of floral notes. Lots of acid on the palate. Drank better with food than on its own. Missing a lot of the savory elements I was hoping for. Not sure if the wine is shut down a bit or just not one of their best. (1246 views) | | | Tasted by Patr34fl on 10/9/2018: 1/2 Toms (2185 views) | | | Tasted by cartime on 9/7/2018: Needs time or air. (2022 views) | | | Tasted by jhanne8 on 6/23/2018: Just meh for me. Drank and loved at the vineyard in ‘15. Bought and cellared. Flat and lifeless now. Poor QPR. (1796 views) | | | Tasted by Frank Murray III on 3/7/2017: So 5 notes, I own two of them now. I opened this wine almost 3 days ago, and have been just draining off a glass a little each day. As a reminder, this is listed at 12.2% ABV. On Day 1, the wine did start off slow and boring, dull. But, what I found in this bottle is that it needed oxygen to let it unfold what's here. Last night, which was Day 2, I had a small glass and it was chocked full of saline and slate, as well as blue fruit, reminding me a lot of the Brosseau terroir. Enjoying again tonight, which is Day 3, clean palate and without food. Aromatically, mix of olive, dried purple flower. The palate has a juicy, inky, grapey impression, with a deep cut of blue and black razzy fruit forming the core. Finishes with some dried herbs and that same saline quality from yesterday. And at closer to room temp (67f), this finds a savory element from the whole cluster in the finish, too. This for me remains a young wine, with plenty of grippy tannin in the finish even with being open this many days. This has plenty of stuffing and material to age and should be a good candidate to go a decade. (2460 views) | | | Tasted by MikeCW on 12/24/2016 & rated 83 points: This was an odd showing for a Copain Syrah. Literally tasted watered down. The nose was not showing much, hints of olive and no obvious flaw. But on the palate just uninteresting and pedestrian. Perhaps very shut down, perhaps just not a very good wine. Purchased from winery and stored perfectly so not sure what was going on. We brought this to a local restaurant so drank the bottle -- but if at home I likely would have dumped. (2044 views) | | | Tasted by chatters on 10/5/2016: Six nations tasting (49 King Street Wharf): Red fruit, cream, slight pepper and an oddly confected note as well. The palate is less enjoyable. (2049 views) | | | Tasted by CamWheeler on 10/5/2016 & rated 88 points: Six Nations 2016: Pepper and mint on the nose. The palate has some tannins to give it structure but there isn't a lot of depth to the fruit. There is some spice to give it a bit of interest but it didn't wow. (2060 views) | | | Tasted by Frank Murray III on 4/1/2015: Opened 90 mins ago, this will be a bottle I drive over 3 days. This opened with a tight and lean coil, pinot-like in tone. With more air, it expands and the aromatic wakes up and shows bacon fat and some of rock dust. With more air, the palate fattens up and shows a deep fruit quality of dark raspberry and blueberry fruit, light olive and a finish of cool minerality. Shows a grapey quality too, pretty fruit laden. FWIW, the listed alc is 12,2% and the wine shows no trace of any wood, booze or jam. Much like new era Copain, this is about balance and texture in the lower register. More tomorrow....so getting at it again a day later, this time paired with some sweet potato fries. Some additional whole cluster appears tonight, mainly in the extra olive, garrigue and potpourri notes that comes through the palate--they season nicely. Like yesterday, this has a cool, zesty and rocky frame that really runs through the entire wine. In fact, and as I have said a lot about the new era Copain syrahs, Wells is really getting these lasered in and in doing so, there is acidity here and you're not going to find any black fruit at all. This is all about tangy red and blue fruited syrah with terrific depth, cluster signature, an abundance of minerality and it's going to get better with more time, as the acidity and rocks soften into the wine. (2781 views) |
| Copain Producer website
Producer Location (Google Maps)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. Halcon Vineyard Vineyard websiteUSAAmerican 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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