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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 22 notes) - hiding notes with no text | | | Tasted by ken@ampy.com on 6/17/2022 & rated 91 points: Cork Crumbled. Heavy sediment. No ullage despite the cork issues. Dug the cork out and poured thru a Kurig filter to trap the cork pieces. The wine itself was very good, no signs of age, a typical Syrah. Full bodied, aromatic with a medium long finish. The 15.1% alch. probably helped it age well. Wish I had more but that was a singleton which escaped notice until yesterday. A very enjoyable wine. Drink up if have any. (463 views) | | | Tasted by pgordon62 on 4/29/2007 & rated 89 points: Fat, unctuous blackberry, raw meat, asphalt and fennel. Still shows a little tannin and could have benefitted from a couple of hours in the decanter. The reductive charateristics of this wine remind me of an Alban. (2708 views) | | | Tasted by rmodak on 4/24/2007 & rated 83 points: Boy this was disappointing. It tasted very mature with cranberry, woody notes. Palate was initially silky but then is taken over by a black bitter note. Decent length on the finish, but this tastes more like a 8 year old Zin than syrah. Where is the minerality? (2706 views) | | | Tasted by rjonwine@gmail.com on 3/26/2007 & rated 88 points: Garys' Vineyard Syrah - Novy & Testarossa Blindtasted (Rich and Peggy's Home in Los Altos, CA): Group's #7 (my #1) – 70 pts.; 1, 1, 0, 2 – sweet clove, grapey, black fruit nose; sweet entry with a big vein of pepper on a palate of blackberry and lavender liqueur; medium finish 88+ pts. (a couple people complained of acetone on the nose) (1786 views) | | | Tasted by pgordon62 on 12/9/2006 & rated 91 points: Day one this started with creamy black fruits and white pepper. Over a couple of hours it developed a bloody note and tree bark aromas. Smooth and full bodied with just a little remaining tannin. Powerful fruity finish that shows a touch of grapefruit. On day two all the previously mentioned elements had integrated beautifully leaving a seamless wine with some nice complexity. Starting to enter peak window. (2759 views) | | | Tasted by bon vivant on 11/16/2006 & rated 92 points: A great bottle -finally entering it's drinking window - was curious as I was told the regular appelation wine was not that impressive. Probably the finest Syrah from Novi to date. Lots of black & red fruit, nice mouth feel not over the top. Oak has started to integrate need to try the Sta Lucia version (2934 views) | | | Tasted by pgordon62 on 5/1/2006 & rated 88 points: A mature, satisfying nose of dark fruits, meat and a floral edge. The medium bodied in the mouth with tar, blackberry and touch of black pepper. This bottle showed rather hollow on the mid palate, and the finish was a little thin and acidic. Hopefully this wine is going through a mid-life crisis and will add some weight over the next couple of years. (2898 views) | | | Tasted by RussW on 4/30/2006: I was motivated to open my last bottle by FMIII's note and I have to concur...drink up as the complexity is fading quickly but there is still plenty of nice blackberry fruit that makes the wine enjoyable. Drink up before the fruit begins to fade. (1904 views) | | | Tasted by Frank Murray III on 4/27/2006: Last bottle. Been open now a full 24 hours with only the cork in it Still opulent, zingy and dark. The nose of white peppe, funk and tar still lively. The palate is now just about as soft as it will get, showing some cherry, blueberry and the zing of grapefruit. This wine has hit its peak and is my last 01 Garys'--drink now if you have around. Was a good ride. (2018 views) | | | Tasted by Frank Murray III on 4/7/2006: This wine is pretty much ready to go. The bottle we had last night suggested that the ripeness is really coming forward, which may make this less food friendly as time goes on and more of a wine that would stand on it's own. Big core of blueberry and chocolate and mouthfilling. No reason to wait any more on this wine. Drink up. (2068 views) | | | Tasted by cck on 4/7/2006 & rated 87 points: Blueberry, tar, white pepper. Pretty acidic. This didn't show as well as my previous bottle 1 year ago. (1932 views) | | | Tasted by PaulH on 2/1/2006 & rated 91 points: Dense purple/black color. An extremely expressive nose of dark berries and crushed pepper. The palate shows a medium full body, silky and elegant with great complexity, showing leather and grilled meats and an intense peppery characteristic. It shows a long and smooth finish. It is almost a textbook example of a of a cold-climate syrah. It was impressive when I first tasted it in June, 2003 and it has only gotten better. This is a really impressive wine. (2351 views) | | | Tasted by pgordon62 on 1/20/2006 & rated 90 points: Restrained but fascinating nose of raspberry, smokey currants, flowers and pronounced charcoal/grilled meat. Tar and smokey dark fruits on the palate. The finish has good fruit and acid spine but shows a slightly bitter edge. Good now (and a great value) but I think this will improved with another year or two. Except for the moderately sweet fruit this could be mistaken for a Cote Rotie. (1980 views) | | | Tasted by Frank Murray III on 11/27/2005: A revisit from the bottle I had in August. Did another bottle of this last night. My TN from August is consistent with what I found last night but what seems more appraent on the nose this time is an A-1 sauce/Teriyaki' element that comes forth. The wine posesses a great body and I found some additional structure last night that suggests the wine may improve a little bit longer. The other added TN was a 'grapey', crushed berry feel that is a real treat. (2279 views) | | | Tasted by RussW on 11/21/2005: This bottle was drinking like it's old self and thus I have to assume I had an off bottle in July. The nose is full of dark blackberry, white pepper and a touch of smoked meat. The palate mirrors the nose with rich creamy blackberry, white pepper and just enough acidity with a long creamy spicy blackberry finish. A very good syrah that is reaching it's peak. (2046 views) | | | Tasted by Frank Murray III on 8/30/2005: Bought several of these bottles on release and never touched them. Decided to see how this wine was evolving so double decanted and took to dinner. With about 3 ozs. in the glass, the wine is nearly opaque--purple to black. On the nose, some of the loyal SLH cracked pepper but not as prominent as I would have expected. Further aromatics of blackberry liqueur and herb. On the palate, thick and spicy with crushed berry and blackberry, along with tar and espresso. The finish completes with a zing of grapefruit, reminiscent of the NOVY Rosella's bottlings. There is still enough tannin and acids for this wine to go another 2 years. Another winner from Adam Lee and NOVY. (Russ, saw your notes in Cellar Tracker on this same wine. Agree more with you earlier notes so maybe the recent bottle was not up to snuff. I thoroughly enjoyed this bottle—great friggin’ stuff). (2520 views) | | | Tasted by dbg on 8/17/2005: very good-excellent (1061 views) | | | Tasted by RussW on 7/1/2005: This bottle was not as good as the one in January as it was showing very little of the wonderful cracked black pepper on the palate. There is still loads of blackberry fruit but overall the complexity has fallen off a notch so I will consume my remaining 2 bottles this year. (2165 views) | | | Tasted by RussW on 1/30/2005: OH MY!! Opaque purple with a narrow ruby rim. The nose is full of dark blackberry, smoke, cooked meat, black pepper. The palate follows the nose with rich blackberry and cracked black pepper. The biggest change in this wine from the last time I had it June is the blackberry fruit has come to the forefront and is very full and rich on the mid-palate while the strong cracked black pepper profile has subsided substantially and plays a subtle supporting role. The finish is very long with nice supporting acidity and amazing blackberry fruit that gains in richness and depth with each passing second and last for a good 30 seconds. The blackberry fruit in this wine is simply stunning and possibly the richest I have experienced in a CA syrah. This wine is in a great drinking window and, although it is in no danger of fading, I have a hard time seeing this wine getting any better, so I will drink my remaining bottles over the next year or so. (2205 views) | | | Tasted by MarkC on 9/4/2004 & rated 88 points: Very much an old-world style wine - much more of a Rhone than a Central Coast, at least to my palate. Lots of pepper on the nose and the palate. Dark, inky color tinged purple at the edges. This wine was better on Day 2 - the fruit (dark, brambly, roasted fruits) came through past the pepper. Started to taste a bit more New World to me, although it's still a bit heavy on the pepper. (2873 views) | | | Tasted by RussW on 6/23/2004: I will start by saying that my search continues although I am beginning to think it is futile. What search you ask; the search to find a wine Adam and Dianna made which I do not enjoy.
C - impenetrable black purple, glass staining.
N - dark fruit and pepper.
MP - nice touch of acidity that highlights layers of rich/pure blackberry fruit and wonderful cracked black pepper. Great balance.
F - continuation from the mid-palate with a long rich blackberry and lingering black pepper finish.
This was decanted for an hour and the second half of the bottle was finished on day 2 after being stored in the fridge. The wine remained unchanged over 24 hours which tells me that it should age well for another 5 years but I see little reason to wait as it is drinking so well now. The only regret I have is buying only a six pack.
Thanks Adam and Dianna for continuing to produce awesome wines at fair prices. (2535 views) |
| By Stephen Tanzer
Vinous, May/June 2003, IWC Issue #108
(Novy Cellars Syrah Garys' Vineyard Santa Lucia Highlands) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/26/2007)
(Novy Family Wines Syrah Garys' Vineyard) Group's #7 (my #1) – 70 pts.; 1, 1, 0, 2 – sweet clove, grapey, black fruit nose; sweet entry with a big vein of pepper on a palate of blackberry and lavender liqueur; medium finish 88+ pts. (a couple people complained of acetone on the nose) 88 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Novy Family Wines 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. Garys' VineyardAppellation: Santa Lucia Highlands
Planted: 1997
Total Vineyard Acreage: 50 acres
Varietals: Pinot Noir, Syrah
Clone/ Rootstock: Pisoni Clone planted to 3309 and 5C
Exposure: Southeast
Trellising: VSP Bilateral
Spacing: 6x8 and 5x8
Vines per acre: 1089 and 908
Soils: Arroyo Seco Sandy loam
Climate: A marine climate highlighted by strong coastal winds blowing off Monterey bay make for foggy mornings, breezy afternoons and a long, drawn out growing season. Average summertime high temperatures are in the mid 70's.
The Garys’ Vineyard is a joint venture between two
native growers of the Santa Lucia Highlands. Gary
Pisoni and Gary Franscioni planted this 50-acre
vineyard to Pinot Noir and Syrah in 1997. Its location
on a sloping hillside in the center of the 16-mile long
appellation offers a true representation of the Santa
Lucia Highlands.
From Club Testarossa June 2013 tasting notes:
In the hierarchy of great California vineyards, it doesn't get much better than Garys' - the eponymous
collaboration of winegrowers Gary Pisoni and Gary Franscioni - one of the most famous estates on the
West Coast. The Wine Enthusiast designates Garys' vineyard as the closest vineyard to an "American Grand
Cru."
Just off of Highway 101 about 80 miles south of San Jose takes you to the heart of the Santa Lucia
Highlands Appellation - home to Garys' Vineyard. Owned jointly by the Pisoni and Franscioni families and
managed by Mark Pisoni and Gary Franscioni, this is one of the crown jewels for Pinot Noir collectors.
"We view our vineyard as multi-generational commitments to growing grapes that can produce the most
remarkable and balanced wines."
Testarossa has one of the longest running, closest relationships with the vineyard - the 2011 vintage marks
our thirteenth release from Garys' The Highlands close proximity to Monterey Bay's cool climate make for
one of California's longest growing seasons. The vineyard's sloping orientation on the southeast facing
bench on sandy, gravelly loam soils provides just the right mix of sun, wind, and fog. Testarossa's section of
Garys' Vineyard is three pristine acres of the famous "Pisoni Clone" Pinot Noir, originally planted in 1997.
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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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