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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2024 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 47 notes) - hiding notes with no text | | | Tasted by OTTMJ on 1/20/2021 & rated 92 points: Really in a nice spot. White pepper shines on the nose. Dark berry, pepper and balsamic on the palate. (943 views) | | | Tasted by Bellissimo on 9/12/2020: Hands down, one of our favorite CA Syrah producers. Pepper, balsamic, blackberry, iodine, dried herbs, cured meats -- it's just so savory. Really nice place at this time when served at optimal temps in the low 60s where the balance shines. One more to go and while I feel this has 4 or 5 more years to enjoy I doubt I'll be able to keep my hands off it. (1010 views) | | | Tasted by arthrovine on 7/8/2020: Similar experience, although Brett on this wine that was polarizing. (1088 views) | | | Tasted by ptaylor2112 on 5/20/2020 & rated 90 points: Opened this tonight, thanks to the cool spring evening. Sat on the porch and sipped two glasses.
Similar to my note in February: Very savory on the palate. Everything is seamless, moving from front to middle to back end. Shows best around 62-64 degrees. Drank in a Grassl 1855 stem.
Drink over the next 12 months, maybe a hair longer.
Yay for aged Syrah! (1054 views) | | | Tasted by kkoshkin on 5/11/2020 & rated 93 points: Okay, this is more like it. Balanced, borderline austere, pure, and simply enjoyable. I believe this wine is at or near its peak. Would definitely buy (and drink) more. (1096 views) | | | Tasted by kkoshkin on 5/9/2020 flawed bottle: Flawed bottle, sadly. Nose was kind of a dull tawny port. Opened a second bottle, which confirmed the flawed first bottle. (637 views) | | | Tasted by Deadish42 on 5/3/2020 & rated 86 points: Not as good as the 2012 Kimberly vintage, but still a solid Syrah (543 views) | | | Tasted by Bellissimo on 5/1/2020: Just a fantastic example of Syrah. Black pepper, olive juice, blackberry, iodine, cured meats. Just so savory and so dang delicious. Drinking exceptionally well right now. (546 views) | | | Tasted by ptaylor2112 on 4/24/2020 & rated 91 points: Consistent with my note in February. Very savory on the palate. Everything is seamless, moving from front to middle to back end. Shows best around 62 degrees. Drank in a Grassl 1855 stem as well as a tulip-style stemless. No noticeable difference.
Paired very well with an osso bucco-style dish. The richness of the sauce and the richness of the wine's mouthfeel were perfect. (Pro tip: do not add beef broth to osso bucco; it gets too salty.)
Sips well on its own, too. I think that is due to the age.
Drink over the next 12 months, maybe a hair longer. I have 3 bottles remaining and will probably save them for the fall. (457 views) | | | Tasted by willschenk on 4/5/2020 & rated 92 points: Just delicious juice, and an absurd value at ~$27. Wildly aromatic with violet and rose petal notes brightening a core of black olive, iodine, and jerky, with characteristic black pepper tactility. Sparkling acidity freshens the palate with just-ripe blackberry, smoke, and bay leaf notes deepening the floral notes. Probable peak within 5 years, but this should hold another 10+. Drink by 2030ish. (588 views) | | | Tasted by blakel on 4/1/2020 & rated 91 points: Like the 2010, this is absolutely fantastic aged Syrah, in a perfect place right now, and an extraordinary value for $28 including shipping from a BD sale. (531 views) | | | Tasted by ptaylor2112 on 2/18/2020 & rated 91 points: Tasted with Sally.
Day 1 was very good. Similar notes as others --- savory, olives, meat/ salami, etc. Served around 62 degrees which was good for this wine. Still has tannins but they are well integrated. Showed nicely in Grassl 1855 stem.
Day 2 showed little change, in a good way. The tannins disappeared on the back end, which makes me think this wine is at its peak. I would have guessed there was some Merlot in this, given the silky, cooling mouthfeel (with a bit of mint/menthol).
Drink in the next 6 to 12 months, maybe a hair longer. But the key for me is the serving temp.
I am bumping this up to a 91. Very nice effort and happy to have purchased this at a nice price on Berserker Day. (774 views) | | | Tasted by Bellissimo on 7/20/2019: Spouse could call this blind after first sip. This is one of our household favorites being just so savory. Olives, iodine, pepper, cured meats, blackberry and boysenberry. Simply love this stuff. (974 views) | | | Tasted by ptaylor2112 on 6/23/2019 & rated 88 points: Tasted over two days. No formal notes. Day 1 was a pop and pour at about 68 degrees. It was fine.
The wine was better on Day 2, though I don't think that is an indicator of further aging potential. I think it is more that I tasted it at about 60 degrees. Nice medium mouthfeel, good fruit. Well balanced.
Drink or hold for another 12-18 mos. (858 views) | | | Tasted by huberww on 1/2/2019 flawed bottle: Alas - my first ever corked Cabot... (1238 views) | | | Tasted by dsgris on 1/1/2019: NY day roast beef dinner: Inky dark purple, nose of iodine and gravel, tart Logan berries and coffee, bold fruit with medium body, drank better with food than solo. (1240 views) | | | Tasted by Peter Kleban on 11/15/2018: **
Smoke, grilled meat and leather. Nice balance, length and penetration. Like a good North Rhône. Pnp, opened right up. Seemed fully mature, but my guess would be that it will hold for some years. (906 views) | | | Tasted by europat55 on 11/15/2018 & rated 93 points: Nose: A+/A Palate: B++ (1184 views) | | | Tasted by dsgris on 9/15/2018 & rated 92 points: Inky dark purple with a savory nose of blood and umami. Tart bold fruit with chewy tannins. Bold without being jammy, can't call it reserved, but more old world than new. Cane tannins with some earth, beef blood and forest notes of pine needles. As previously noted, it just gets better with each day with the acid lifting and the tannins complimenting and adding complexity the cherry fruit. (938 views) | | | Tasted by Beerzebub on 8/7/2018: P&p. Attractive, pungent, smoky-savory (barbecue?), deep-dark-earthy, dark fruit aroma, with healthy dashes of black pepper, oil-cured olive and dried herbs/brush. Similar flavors; fresh and cool as well as savory and deep; on the soft and smooth side for a Cabot, but it does have some tannic structure, and good acidity. Surprisingly, the fruit has a distinct peach/nectarine element (even though there's no Viognier in this as far as I know). Nice stony and saline mineral streaks. Tasty/moreish, characterful wine. Ready to drink, but no rush. (713 views) | | | Tasted by TC16 on 5/26/2018 & rated 92 points: Inky color. Brambly. Love the cool climate influences. Savory with roasted meats, olive, dark fruits, and a bit metallic on the end. Medium plus acidity and balanced tannins. (747 views) | | | Tasted by Bellissimo on 4/16/2018: Absolutely love what John does with Syrah. Definitely on the savory side of things with iodine, pepper, olive brine, cured meats, and blackberry all interplaying harmoniously. Just love this (680 views) | | | Tasted by zetto on 1/7/2018 & rated 94 points: This is sooooo good and exactly what Syrah should be. On the nose, roasted meats, a kiss of smoke, olives, an amazing herbal/garrigue/sage/underbrush note, and perfectly ripe dark fruit. Flavors carry through on the palate, delivered with juicy, balanced bright acidity and mellowed velvety tannins. Plush, polished, and just plain delicious. (1087 views) | | | Tasted by dsgris on 11/13/2017 & rated 92 points: Dark garnet color with a savory bramble nose. Dry, medium fruit and body, sharp acid and chewy tannins having a hint of bitter stems. Bold flavors of raspberries, tart cherries, Himalayan blackberries, roast beef and cane pith. Somewhat harsh on opening. Let a night to settle in with a fairly bold fruit and body. Savory notes dominate with a lovely bright fruit and some metallic acid, chewy tannins moderated by some sweet undertones in a nice balance with an edge given to the acid. Definitely not in the AFWE camp, but hey we need a change on occasion. Getting better every day. Pretty much agree with MikeATL on this one. (996 views) | | | Tasted by andtheodor on 9/12/2017 & rated 91 points: Juicy, gluggable, plenty of peppery, smoky Syrah character. I love it, especially later in the summer. (1224 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cabot 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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