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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 201 notes) - hiding notes with no text | | | Tasted by dsimmons on 1/2/2022: My last bottle of this wine drunk with pork roast and sauerkraut. Plenty of fruit and good balance. Probably a bit past peak. Drink. (1078 views) | | | Tasted by Charlie C on 11/21/2021 & rated 90 points: Opaque dark red color. Meaty, dark fruited nose. Intense dark fruits on the palate. Blackberries, blueberries, grilled meat. This becomes softer and brighter with air, more red-fruited. Smooth tannins, great acidity and balance. Perhaps a touch of heat. Finishes very long with plums and blackberries. I'd drink these up starting now for perhaps 3 more years. (858 views) | | | Tasted by rldixon on 6/27/2020 & rated 92 points: Near the end of it's life, but not too far off its peak? A very rounded wine, chocolate, leather, substantial fruit. Acidity balanced the Nettle Meadow Kunik cheese at the beginning of the meal and FlourPowerNY espresso brownies at the end. (1034 views) | | | Tasted by Adventr.us on 11/15/2019: Didn't read my previous note before pulling this wine - but ironically, we had a few friends over, and it was beef stew. This wine was the highlight of the evening. We opened with a 2006 Carlisle - and it was fine - but this 2007 showed even better, was both deeper and smoother. (1212 views) | | | Tasted by drrobvino on 5/16/2019 & rated 89 points: Delicious Syrah, brought to a seminar and consumed with friends. (1519 views) | | | Tasted by dsimmons on 12/24/2018 & rated 94 points: This is actually my first bottle of this Syrah and it was wonderful. PnP and drank with Meatballs in Thai sauce. This wine had concentrated dark fruit flavors and a nice spiciness. Age has added an elegance and seamless flavor integration. Love this and happy to have one more. Drink or hold. (1402 views) | | | Tasted by Ed B on 7/3/2018 & rated 94 points: PnP at a restaurant. No detailed notes. Mature, with nice spice. (1465 views) | | | Tasted by dhammer53 on 6/16/2018: Drank this with family at The Cookery in Dobbs Ferry NY. Really dark color. Still tastes good for one of my older Carlisles. Drink or hold. (1483 views) | | | Tasted by Frank Murray III on 1/19/2017: This is bottle 11 and a wine that I resourced on a few occasions to keep it around my cellar. However, this is the last bottle I have on hand. FWIW, and for being a big pants vintage for California, this is labeled at 14.1% ABV. I don't smell any booze either. What's here? From an open and pour approach, this has been in the glass 5 mins--that's it. It has that animale/bloody note in the aromatic. The palate? Seems a little softer than I recall, actually seeming now to have shed out the fat and bigger pants of the previous bottles I have written about here. Beautiful balance, flavors of charcoal, juicy cherry, black cherry and refreshing acidity and life in the palate/finish. I hope the wine holds these flavors and improves even more through the next 4 hours when it will be poured blind over dinner. This showed really well over dinner and continues to drink with class. Too bad this was my last bottle. (2549 views) | | | Tasted by wino121 on 9/30/2016 & rated 93 points: Massive, austere, balanced, beautiful.
No sign of age. (2358 views) | | | Tasted by Adventr.us on 4/22/2016 & rated 90 points: Brought this one for consumption at a cabin, with beef stew, after a day of riding in the rain on a remote Appalachian rail trail. It was a definite upgrade from what I'd typically bring for swirling in red solo cups. But the beef stew seemed to demand it. Things didn't start well ... the cork crumbled while trying to extract it. With no other tools, I had to filter each pour through a fork. But all ended well - the wine showed nicely balanced jammy fruit upfront, and it put on some depth with air. CT still says drink by 2016 - but I wouldn't be afraid to hold this one another year or two. (2492 views) | | | Tasted by Nanda on 2/7/2016 & rated 92 points: Big, effusive, layered nose of sweet black fruit, smoked meat, camphor and pronounced spice. Palate is medium-to-full bodied with big black fruit and racy, juicy acidic cut. Terrific lift and persistence. The palate flavors are more straight forward than the exotic, enticing nose. I suspect this will get even better. Amazing for a <$20 appellation syrah! NIGHT 2 ADDENDUM: The aromatics are a bit more subdued but consistent in flavor profile. On the palate there is now more depth of flavor with the black fruit accented by spice, meat and asphalt. Still features lively energy and cut. (3425 views) | | | Tasted by EhrlichDY on 11/24/2015 & rated 91 points: Popped and poured. I generally find Carlisle Syrah to be incredibly monolithic and somewhat tough when young. Fortunately, this one has entered its young adulthood. Garnet red color with some bricking at the rim. It has that resolved wine mouth feel and taste while still retaining a core of sweet fruit. Tannin is resolved but there is still acid that keeps the wine fresh and balanced. This is on its maturity plateau right now. Excellent for an appellation wine. (2845 views) | | | Tasted by Ridgerunner on 9/26/2015 & rated 92 points: Sadly we have drunk the last bottle. Seemed like there was still room for growth. (2133 views) | | | Tasted by Frank Murray III on 8/15/2015: Opened and drank at room temp, which had to be in the high 70s. Yet, it drank like a champ as it always does. Started off smooth, plush a little chocolate and then by about the third hour it seemed to tighten up. I left the last 1/3rd of the bottle with the restaurant to finish. Delicious again and holding together well. (2369 views) | | | Tasted by Ridgerunner on 6/7/2015 & rated 92 points: Brought this to a dinner and everyone really liked it! I find it hard to keep my hands off of these wines. (1668 views) | | | Tasted by galewskj on 2/23/2015 & rated 90 points: Consistent with previous note. (2022 views) | | | Tasted by dmatley on 1/13/2015 & rated 91 points: Drinking well right now and not sure there is much of an upside left. Good, well made syrah. Nice fruit but not nearly as big as many of the others. Most of the tannins have integrated, plenty of acid to provide lift for the fruit. Nothing too complicated here but plenty to enjoy. (2031 views) | | | Tasted by PIntag on 1/3/2015: Really weird experience with this wine. I've not tasted it before, but it seemed pretty different than many notes posted here. This started off with a very prominent aroma of sweet corn and the palate showed very similar. Full mid-palate and long finish with dense fruit throughout. (1995 views) | | | Tasted by galewskj on 12/26/2014 & rated 90 points: Very nice middle-of-the-road modern syrah. Well-integrated, it really hit its stride with an hour of air. I would not hold these much longer - I'll be finishing my last bottle in the next couple months. (1770 views) | | | Tasted by davidspieker on 11/24/2014 & rated 92 points: Excellent. Dark red and blue fruit flavors with smokey meat aromas. Consistent flavors that wash seamlessly into a lengthy finish. Nice body with wonderful integration of acid and tannin. (1731 views) | | | Tasted by Recoveringimporter on 10/20/2014 & rated 95 points: Singing. Never had enough of these Carlisle wines... (1654 views) | | | Tasted by tyvoodoo on 9/21/2014: This wine seemed to go through a few phases but has finally settled down after 3 hours of air at cellar temp. A very pure and pretty nose laced with cool blue fruits, bit of tobacco spice, sweet smoked meats, dark red fruits and dried herbs. Lean red fruits in the mouth with a lovely mouthfeel. Dark red fruit, nice integration of acid and tannins. Drinking great with some air time but has the stuffing for more sideways time. I've had this wine a number of times over the past 4 years and it seems to be developing nicely, no harm in holding for further development. (1683 views) | | | Tasted by jfkwines on 9/5/2014 & rated 93 points: Teeth staining insanity. Love it now (1694 views) | | | Tasted by bound4er on 8/30/2014 & rated 92 points: No formal notes - I recall this being big but perfectly balanced and just flat out delicious. (1704 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Carlisle Producer website
2007 Carlisle Syrah Russian River Valley100% Russian River Valley Syrah, Parsons' Ranch
pH: 3.51 T.A.: 0.60 g/100mL Alcohol: 14.1% Cases Produced: 502
Mike Officer - 2009 Winter Pre-Release letter
2007 Russian River Valley Syrah
Once again, the fruit for this wine comes entirely from the Parsons' Ranch on Wood Road. But wait a tick! Why is this wine priced like our Sonoma County? Two reasons. One, I feel we need to offer at least one inexpensive syrah a vintage. Two, the quality of all our syrahs in 2007 was so high that we ended up producing no Sonoma County syrah. The solution? Offer our Russian River Syrah at the Sonoma County price. For those who are more left-brain oriented, that represents a 31% price decrease over the last two years.
Opaque purple. Even the bubbles are black. Concentrated, brooding aromas of blackberry, acacia flower, creosote, and spice. What a sniff! On the palate, totally seamless with impeccable balance. Reminds me of a hypothetical blend of the 2005 and 2006. While enjoyable now with a good decanting, peak drinking should be between 2010 through 2016. And by the way, if you can find a better California syrah at a similar price, please let me know!
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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