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| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 54 notes) - hiding notes with no text | | | Tasted by Joelene on 7/24/2023 & rated 91 points: Sweet, blackberry pie. Bacon and lard. Drinking nicely. (180 views) | | | Tasted by King of all vines on 3/6/2016 & rated 88 points: This could be the greatest debate in all of wine consumption.Not this particular wine per se, but this topic. Palate. The greatest flaw that cellartracker has, and there are not many of them, is that it leads you to think that everyone has the same palate you do. What one person thinks is past due may very well be in the drinking window of someone else and this wine is a great example of that. Over 2 years ago it was pronounced dead at the scene. I popped my last bottle tonight fully expecting it to be drain pour. But it wasn't. Not even close. Is it the greatest wine that I ever had? No. Again, not even close. Does it have a long a life left? Not according to my palate. But it was very good. Certainly drink up if you have any left, that is to say if your palate is similar to mine. No tannins left. Nose is slightly off. But plenty of fruit. No cola color around the edges to suggest oxidization or past due. Just a good wine to drink. (876 views) | | | Tasted by Sir Long Pour on 12/9/2013 & rated 84 points: On my own bad account, I let this great syrah age too much. I bought 1/2 case when released and held on to the last one until now...characteristics of Rosella's slipped a bit...I need to get another 1/2 case of the latest vintage! (1572 views) | | | Tasted by lewisrise on 3/31/2013 & rated 75 points: Bad nose which ruined the taste (1663 views) | | | Tasted by europat55 on 8/27/2012 & rated 93 points: 2003 Syrah/Shiraz (Tasted Blind) (Rich and Peggy's House, Los Altos, California): Loaded, heavy nose with meat, licorice and some barnyard funk. Smooth palate. Tasted blind. 92-94 pts
My #1, Group's #1 (2480 views) | | | Tasted by MLwine on 9/16/2011 & rated 88 points: Solid wine, but too hot. The heat and alcohol don't let the fruit come through, so it lacks balance. (2017 views) | | | Tasted by daniel.jay on 9/4/2011 & rated 90 points: Opened and vinturi'd - dark inky wine, nose heavy with meats (seared fat on the bbq) and a little barnyard funk. Taste of ripe dark fruits (plums) hint of chocolate, still some acidity and slight heat on finish. Long lingering finish. Found a bottle for $26, would definitely drink again. (1595 views) | | | Tasted by thomaskeil on 5/5/2010 & rated 89 points: PnP. Nose is loaded with irony, meat, funky elements and dark berries with a hint of grapefruit. On the palate this has harmonius, medium fruit intensity (down from two years ago) and a fat/buttery texture at midpalate. Soft integrated tannins and hardly detectable acidity and no heat. Maybe a hint of mineral. The flavors seem more harmonius at this point, but some of the pizazz of the bolder fruit has faded a bit. Low finesse, medium complexity. Part of me likes this wine better now, but I agree with FM that there is no reason to age this wine further, except for academic purposes. (1261 views) | | | Tasted by Frank Murray III on 2/12/2010: My last bottle and clearly better than my note reflects from last June (09). There is a riper quality to this wine but even with that, the flaws that sometimes come with ripe do not appear here. A nose of funk, some pepper and smoke. The palate shows a riper-styled dark fruit, with soy, steak sauce, black pepper and citrus. The chocolate I mentioned in my last note also appears here too but it's a finishing note that ushers out the wine. This is not lean but morerichly styled but the components meld in nicely. I would offer too that if you have the wine, drink it. There's nothing more to be gained in aging this further. (1451 views) | | | Tasted by DFC on 12/23/2009 & rated 90 points: Popped and poured, and then consumed over 4 hours. Full-bodied wine that is dark purple in color. On the nose, dark berries and grilled meat. On the palate, blackberries, dark chocolate, licorice, and grapefruit on the very long 30-second finish. Still loaded with fruit and displaying good structure and acidity, this wine unfortunately has some light heat on the finish. Definitely enjoyable right now, but I wouldn’t wait any longer in case the alcohol starts to become even more prominent. (1508 views) | | | Tasted by isaacjamesbaker on 11/29/2009: on the nose i got plums, compote, licorice and some definite funk and game there too. it's almost like roasted meat or beef jerky and i absolutely loved that about this wine. the mix of solid fruit with that gamey aspect is terrific. on the palate this has good dark cherry and blackberry fruit. really silky, but the tannins are still there for structure. i got some blueberry and dark chocolate on the finish as well. good stuff. i think age might've brought out some of the excellent aromas in this wine. (1248 views) | | | Tasted by Frank Murray III on 6/7/2009: Soy, olive and teriyaki with the often found Rosella's merde note. Sweet soy sauce, jerky and pretty rich this time around, along with a chocolate finish. This bottle tonight did not wow me so I will chock that up to bad stems, a long day....not bad just not the wow type it felt for me several months ago. One bottle remains so we'll see how that fairs within the next couple months. (1369 views) | | | Tasted by 2loyal on 5/11/2009 & rated 90 points: Still isn't showing any signs of age... dispelling the myth that higher alcohol, rich, ripe wines can't last. Not as complex or aromatically distinctive as some of the better syrahs I've had, but from a pure smooth-fruit perspective, this is a real winner, at a great QPR. (1461 views) | | | Tasted by wequedad on 3/21/2009 & rated 90 points: When opened I got blasted by the barnyard funk. Let it stand for 2 hours and returned to a completely different wine.
Deep ruby, almost opaque color. Nose of brambly blackberry, wild game and a hint of citrus.
Palate of citrus marinated dark berries with notions of smoked meat, pepper and olives wrapped in a chewy, teeth staining mouthfeel. Moderate finish.
This is a nice syrah. Best with a hearty meal.Glad I have two more.
Nice work, Adam. (1661 views) | | | Tasted by freddyhan on 3/18/2009 & rated 91 points: Since last bottle drunk in fall of 2007 - the wine has evolved nicely. Aromas of smoked oysters with hint of asparagus. Nice integration of flavors since last bottle (slightly disjointed) with improved focus - smoked oysters integrated with hints of cherries, cedar, graphite. good structure and finishes with nice grip of firm tannins (1819 views) | | | Tasted by RussW on 12/30/2008: For my palate this wine has improved considerably since the last bottle in 7/07. The reductive notes are gone and the wine is much more balanced with a nice smooth mouthfeel. Not a ton of complexity here but the overall package is very enjoyable with tons of blackberry, a touch of creosote remaining from the reductiveness, chocolate, white pepper spice, a touch of meatiness and surprisingly nice citrus acidity but none of the telltale grapefruit notes. On the medium length finish the acidity lifts the blackberry fruit and trails off with some tar and pepper spice. This is in a good window and I would recommend drinking now. (1540 views) | | | Tasted by Frank Murray III on 12/28/2008: Opened last night, when is started off a little stinky with chocolate and citrus. Tonight, finishing the bottle, really smoothed out. Won't knock you out with pepper, merde or meat but you'll get plush mouthfeel, lots of chocolate, some citrus, oodles of blackberry and the wine is on the sweet-feeling side. Lacks some of the complexity that I would enjoy but given the wine leaning on the sexy side, it works very well for me on a more chilly So Cal night. My last bottle and glad I held it this long. Would not advocate letting this wine age more than another six months--it's in a drink me place now. (1566 views) | | | Tasted by Tejano on 11/28/2008: Dark purple and a firm nose showing dark ripe fruit and an underlying sense of earth and game. Interesting palate that had a firm fruit grip and a very rounded mouth feel that to me...screamed bacon fat on the back side. A very unique and intersting bottle... (1541 views) | | | Tasted by pgordon62 on 9/14/2008 & rated 88 points: Salty green olive, sweet red currant, a little charcoal, black pepper and lots of beef blood. Smooth mouthfeel and a little grip on the finish. I had this wine over three days and the bloody reduction never abated. My assessment of this wine has dropped consistently over the last three years. I just do not appreciate a heavily reduced Syrah. (1672 views) | | | Tasted by thomaskeil on 5/28/2008 & rated 92 points: Not decanted. Initially open but developed deeper complexity over the evening. There is just loads of funky complexity in this wine. Starts with blackberry/cherry, bare hint of grapefruit and then plunges down into a rich smokey, meaty funk. On the palate this has harmonius, very layered flavors and feels fat/buttery in the mouth. Soft integrated tannins and hardly detectable acidity and no heat. This seems more attention-grabbing than last summer and would be truly wonderful with a bit more structure. (1798 views) | | | Tasted by pgordon62 on 5/13/2008 & rated 89 points: Popped and poured. A jumble of blood, (slightly rubbery) hot asphalt, fresh wild berry and lots of pepper. The finish adds telltale grapefruit along with a gunflint note. Silky with no sign of alcohol heat. I should have decanted as I suspect that there would be better integration of the exuberant components. A likable wine but I cannot get pass the reduction, which is getting worse with age. (1874 views) | | | Tasted by pjhr on 2/14/2008 & rated 92 points: Similar to previous bottle with the fruit toned down a touch to reach a beautiful balance. Need to buy more! (1920 views) | | | Tasted by pgordon62 on 2/7/2008 & rated 90 points: Rather tight and reduced upon opening. Much better day two when the fruit moved to the forefront - raspberry, plum, chocolate, violets and a touch of blood. Plummy fruit and bloody steak on the soft palate. The finish shows asphalt and zingy grapefruit. I am not sure if my taste or the wine is changing, but my score keeps dropping. (1917 views) | | | Tasted by Tejano on 8/2/2007 & rated 90 points: Dark purple almost thick looking with a firm nose of smoke and spice with some dark fruit brooding in the background. Fruit forward and an almost sweet fruit texture on the grip at mid palate...but then there was a rather tight and firm austere finish that just seemed to hang on with a peppery bite. Still time on the clock. (2116 views) | | | Tasted by Paul-Richard on 7/22/2007 & rated 90 points: Rich but overpowering fruit. Needs to calm down to reveal more complexity. (2397 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Novy Cellars Syrah Rosella's Vineyard Santa Lucia Highlands) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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. Rosella's VineyardIn 1996, Gary Franscioni planted the 50-acre Rosella’s Vineyard, named for his wife, on their estate property just 1˝ miles north of Garys’ Vineyard in the Santa Lucia Highlands Appellation of Monterey County. We have been sourcing grapes from this vineyard site since 2005 and believe that Rosella’s Vineyard, with Gary Franscioni’s exceptional farming practices, produces a unique wine representing the best of the Santa Lucia Highlands. Santa Lucia Highlands has proven to be a world class appellation, and we are proud to offer a wine from this great vineyard.
©2012 Kosta Browne Winery
Exact position on weinlagen-infoUSAAmerican 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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