| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| White |
2012 Copain Chardonnay Brosseau VineyardChalone more |
4/23/2014 - Frank Murray III wrote: NRThese came last month so it's a good time to test one out and I'll go first. Listed alc is 13.4% FWIW. This drinks solid and very much to this site's expression via Wells, showing light saline notes, alongside yellow apple, lime and a light note of citrus. At this stage, nothing is out of place and the wine is in good balance. Plenty of acidity in the finish but like the fruit, it's relative to the wines medium weight. No wood, glycerine or tropical notes here, just a balanced chard that drinks pretty terrific right now with an hour of air....at 3 hours open, this is really delicious. The texture expands and the palate becomes broader, with orange rind, lime and some wet stone. This is really a balanced and spot on....I had some left for a 2nd day. This picks up a honeyed, pear quality that really makes it shine, to go with the mandarin orange. Fault me for opening this wine so early but unless we get corks out of these chardonnays to create discussion and support producers that are removing the oak, butter and glycerine, then we'll be stuck with those other wines being in focus. For me, the style like this Brosseau and others like it are where I am putting my chardonnay focus these days. Drink window? Hell, this can be enjoyed now but there is acid and balance that ought to allow this to age for some time. 6 people found this helpful, do you? Yes - No / Comments (2) |
| White |
2013 Copain Chardonnay Dupratt VineyardAnderson Valley more |
3/1/2019 - Frank Murray III wrote: NRAs I look at my note from late 2015, the wine drinks now much like it did then. For context, I opened this last night with dinner, finishing with my wife about 1/2 of it and then we stuck the remainder in the fridge door with the cork popped in. That's the extent of the air. This is drinking lovely, probably the most complete and flashy of the past 1/2 dozen or so Copain Chards that I have been working through the past 8 weeks. This is built around a solid core of pineapple and pear, both vivid and intense. The aromatic has a bit of yellow apple and slate. The finish has terrific length, with a fennel note, along with green apple and pineapple acidity, closing the back of the palate with the same slate I found in 2015. Last night, I sent a note to Wells (the winemaker) and told him I thought this was one of the best whites I recall him making since he began his Chard program with Brosseau in 2009. As for this Dupratt, it continues to age well at 5 years old, drinking with a pleasure and complexity level that is delicious. Just a really awesome bottle of CA Chard. |
| Red |
2013 Copain Pinot Noir Monument TreeAnderson Valley more |
10/2/2015 - Frank Murray III wrote: NROpened this about an hour ago. Tastes like Monument Tree at its best. I say this because good Tree, when it is on, shows a mix for me of pure watermelon, strawberry and red apple tones. It is this template of Tree, but where it goes further than say the 2012, is that this 2013 has the tangy acidity that really makes this top class. That acidity here, combined with aromatics of graphite and smoke, alongside all these cool red fruit markers, makes for a great glass of pinot. Plenty left for several more glasses over a few days so more to come....a day later, drinking this with a clean palate, I can really judge this well. I tell you what, this is just fantastic. It rings true to many of the past Tree vintages, with the pure red, jammy strawberry, red apple, watermelon and that characteristic smoky quality that is all a dead ringer for Tree. And then the finish, the razzy acidity and a gamy note which really amps up the quality here. For all the love and adoration I have for Kiser, Wendling and Bearwallow, this '13 Tree makes me remember how good this can compete with those wines. Outrstanding showing. |
| Red |
2007 Copain Syrah James Berry VineyardPaso Robles more |
2/7/2014 - Frank Murray III wrote: NROpened this bottle with the intention of drinking it over the next 3 days, as there are enough data points on the wine now that I want an honest look at this wine with some good aeration and slow ox. So, to the first glass, just opened and poured. Aromatics of talc/face powder, crushed rocks and some dark fruit. The palate reflects the tension and structure that I expected--rocky, olive tapenade, red and black fruit and some peat. The finish? With minimal air, it is drum tight, with zesty red and black fruits, cooked meat and some sage. At this stage, it shows rugged, zesty and showing a peeking glimpse of James Berry fruit. Putting the bottle back for tomorrow's look....Day 2, open 24 hours. Having just left the bottle out on the counter overnight, drinking now at room temp, 67 degrees. Aromatically, pretty similar to yesterday, with the stems providing more of a signature today. Not sure what amount Wells used in 2007 but I'd guess around 33-50%. The palate is more James Berry-like today, packing in the darker fruit that I'd expect, plump and generous but in true to what Wells does with syrah, he gets the soily, tarry intensity into the middle of this wine, too. As it finishes, there is a bit of gritty tannin, with a molten black licorice quality, tar and some rosemary-like herb. Where some have suggested this wine is structured or not giving up a lot, I'll take a differing view. I think this wine is approachable now, but you will feel some of the youthful power inside of the core of the wine at this stage. It yields the intensity and shows what will further develop so to a drink window, I would say now (with air), for some maybe best starting 2015, through 2019. A great James Berry with depth, fruit and stuffing.....fwiw, still a bit left, open now the 3rd day. Pretty well resolved with this much time being open. Pretty delicious--inky, earthy purple fruit, then a rocky note in the finish along with some charcoal that is emerged in the last day. In closing, this is both sophisticated and decadent, yet youthful. Lovely as always. |
| Red |
2013 Copain Pinot Noir "En Haut" KiserAnderson Valley more |
4/14/2016 - Frank Murray III wrote: NRNo notes yet so why not, I'll go first. Opened this about 90 mins ago, poured off a taste, it was coiled up like a garden hose--super tight. OK, so waited some more, poured off another glass. Hmm, better, still tight. What do I mean by tight? Well, it's got a fair amount of cranberry-tinged fruit, which is not for me typical Kiser. OK, so again more air but still the cranberry and alongside it, a bunch of crushed rocks and slate, and trying under all of it, is some more seductive blue fruit trying to find it's way out from under the structure. It's as if the terroir of Haut is there, yet it's cloaked by the other atypical notes. And it's now that I wish I had the 2013 Bas, as I would grab one and get a glass going alongside the Haut (but it ain't released yet). So, the plan now is to have one more glass, then let it sit overnight and see if the tones of blue that is so much why I like Haut, if they can wrestle forward...roll forward another day, same tasting conditions as y/day. The flavors have evolved, with the core now showing loam, black cherry, some blue tones and the same cranberry inflection, finishing with a distinct earthy, Burgundian-like profile. It's the acidity, soil and red fruit that if you hit me with this blind, without hesitation I'd not be guessing CA. This feels stern, sturdy and I'd bet this ages well. Finally, I have been drinking Kiser Haut since 2006 and I cannot remember a Kiser Haut showing in this way. Decant this well if you plan to try one and be prepared to be surprised. |
| Red |
2011 Copain Pinot Noir "En Bas" KiserAnderson Valley more |
1/24/2015 - Frank Murray III wrote: NRI last tasted this at the winery in the winter of 2013. So, given the mixed feelings and hand wringing over whether this vintage is any good for CA, it's good to get the cork out of this bottle and see. The 2007 En Bas still reigns as the best CA pinot noir I have ever tasted and so each passing year, I enjoy seeing what the lower plot of Kiser will do. As to this 2011, I opened it about 2 hours ago, poured off a taste and then put a chill on the bottle. Tasting from a burg stem, drinking without food (for now). Where this vintage takes En Bas is that it ramps up the stony quality, the blueberry takes on a dried quality and there is more raspberry and darker apple. Smoky and herby aromatic. Finishes with the dried red and blue fruit, red apple skin, acidity and a good dollop of tannin. Boy, this is really good and there is such great depth and definition here, what should reveal itself and emerge even more fully with a few more years, maybe even tomorrow with extended air....the next day, this seems more like En Bas, the clay-like notes of the site, the dark apple and raspberry skin, bit plumper than yesterday but still the dry, refreshing finish that shows a good cut of mineral/saline like rocky notes, a mouthwatering, spicy and energetic finish and one I don't recall on previous En Bas. just wow. This will go several years in bottle, no doubt and age for a long time. The class of CA pinot noir continues to be Copain Kiser, En Haut and En Bas, such classy wines. |
| Red |
2010 Copain Pinot Noir Combe de Gres KiserAnderson Valley more |
2/28/2015 - Frank Murray III wrote: NRForgive the twisted image (inside CT, as I tried to fix it but it loaded sideways, dang it). Drank from 375, opened earlier today. For clarity, this is a special, grafted massale section of Kiser, a sandstone block that is between so to speak between Haut and Bas. It mixes black cherry, blueberry skin and dried cherry all together, with a kiss of vanilla from what I presume is some new oak (I believe the Kiser pinots typically see about 1/3rd new wood). I drank both a 2012 and 2013 Rhys Bearwallow in the past few weeks and this Copain reminds me very much of that wine, most especially with the cherry fruit. What that signals to me is the terroir signature that is beginning to emerge from the best wines from the Deep End pinots, from like Copain and Rhys. And this Copain is 2010, yet that whiz bang great cherry core came from later vintages of Rhys so my conclusion is that we ought to expect the wines to continue to show and reflect this terrific fruit quality across vintages. With respect to this Copain, as it warms, the signature Kiser blue fruit comes forward and there is a decent amount of tannin in the finish that should allow this to age forward. Finally, good acidity here, which energizes the fruit and finish. I'd say this will drink best in another few years, say 2016/2017. I would be geeked to try it against the Rhys Bear, say in a vintage that was lean like 2011, and then with 2013. Very good. 4 people found this helpful, do you? Yes - No / Comments (3) |
| Red |
2014 Copain Pinot Noir Wendling VineyardAnderson Valley more |
11/24/2017 - Frank Murray III wrote: NROpened this yesterday for Thanksgiving dinner. Retasting today during a quiet afternoon here. There is a lot of stuffing here, mainly seen in the palate intensity of the earthy, blue and cranberry fruited palate that is a bit jammy. There is good energy in the acidity that comes through, as well as some minerality, then it closes with the jammy note. In terms of this being suitable for a Thanksgiving meal, it's a locked-in match because of the cranberry quality. This is a good wine, it's just on the perceived sweeter side, which I hope settles and fades with my remaining bottle. 4 people found this helpful, do you? Yes - No / Comments (1) |
| White |
2013 Copain Chardonnay Dupratt VineyardAnderson Valley more |
3/5/2021 - Frank Murray III wrote: NRThis wine continues to cruise right along. And as I look at my note back from March 2019, it would seem the wine has budged just a little, with similar flavors but with the structure starting to now soften. Still shows the pineapple and pear, with a little tang and toast added, too. Balanced, with a good citrusy acidity, along with some spice. Beautiful bottle, but my final one so for anyone who see my note here and owns the wine, enjoy a bottle now but now the wine has not faded. |
| Red |
2017 Copain Pinot Noir Les VoisinsAnderson Valley more |
4/16/2022 - ChateauShiny Likes this wine: 91 pointsTasted blindfolded. Nose of mushrooms, forest floor, earth, ripe cherries, and some light citrus. Medium bodied, medium high acidity, and very fruit forward. Juicy cherries, tart and juicy cranberries, a bit of a tropical citrus or bubblegum to the palate. Light velvety tannins. Medium short finish of oak, tartness from cranberries, and some citrus zest. My first guess is this is either a California Pinot or a Gamay from Beaujolais. 4 people found this helpful, do you? Yes - No / Comments (1) |
| Red |
2015 Copain Pinot Noir Wendling VineyardAnderson Valley more |
4/26/2019 - Frank Murray III wrote: NRMy only 2015 and my last Wendling of any vintage, too. Opened this about 90 mins ago, poured several ounces over that time in small amounts. Tasting now at room temp 67f in a Burg stem. This started off clunky but with air this improved. The acidity is bright, adding a little crunchiness to the wine. The fruit has the purity and depth of the 2015 vintage, sappy in the mid--palate, then tightens up in the finish. Gonna let this air overnight under open cork and try again tomorrow. FWIW, reminds me a lot of Kiser, with the purity and structure of the better vintages.....so, retasting the following day, and just a little warmer in temp than yesterday. There is a lot here, but for me it's not come together yet. Aromatically, it has a bit of florals, pine needle and pepper. In the palate, a mix of cranberry, red apple, plum and blueberry. The finish sees the cranberry come back through, with a plum skin note. Maybe at this point you're reading and saying 'that's a lot of descriptors'. It is, and I am trying to reflect that this wine has a # of dimensions that probably in 2 more years will integrate into something very cool. It's more interesting now, a study in components than smoothed parts. |
| White |
2013 Copain Chardonnay Dupratt VineyardAnderson Valley more |
9/23/2015 - Frank Murray III wrote: NRHad not tasted this before, my first note on this 13. After tasting the 13 Laureles Grade this past weekend, and that wine being a laser of acidity and racy, this is just a bit creamier and rounder than that wine. It shows pear, intense green apple, vivid pineapple and some slate, with a refreshing lemony acidity in the finish. At this stage, I believe I prefer this Dupratt because it does have a bit more flesh as compared to the Laureles Grade. But, like with the other Copain chards, and this is what I continue to like about all of them Wells is making, there is virtually no oak signature that I can find on these, which is what I appreciate about the style of Chards he is making. Plenty for tomorrow, a revisit to see then how it is coming along....retasting the following day, what I like about this wine is the slate this shows, the minerality that is refreshing and the creamier finish. The acidity here will not suit some people but my palate loves acidity so again, I find a real liking to the 2013 Copain chards, this one too. I suspect this will age and improve for some time. |
| Red |
2013 Copain Pinot Noir Wendling VineyardAnderson Valley more |
9/20/2015 - Frank Murray III wrote: NRCopain In The Backyard On A Summer Evening (My House In The South OC): I drank one of these 3 months ago and found it to be a bit rough, barrel sample-like in tone. Last night, we drank another, probably to its detriment alongside the 2012. That single year of time, putting the vintage differences aside, showed how different that year has made to how they compare. My notes last night for the 2013 say "lacks definition", dark, opulent. It does have some of the apple and raspberry notes of the 2012 but it has yes to possess the expression of the potential that the 2012 is already showing. Given how much excitement I feel for the 2012, I am going to take a faith leap for the 2013 and buy several for the cellar and know that these will come around. The 2013 simply needs more time to let the parts meld and so I would say if you have them coming in the Fall 2015 shipment, open one and see what you think. I'd love to be challenged on my perception here, to see some other takes on the wine. 4 people found this helpful, do you? Yes - No / Comments (2) |
| Red |
2011 Copain Trousseau EstateRussian River Valley more |
11/2/2012 - Mike Dildine wrote: 91 pointsFrom Wells' fertile imagination and estate vineyard. |
| Red |
2013 Copain Syrah Hawks Butte VineyardYorkville Highlands more |
9/7/2020 - Frank Murray III wrote: NRLast bottle we opened of this was way back in 2017. I wanted Syrah tonight so I grabbed my last remaining bottle of the 13 HB from the cellar. As a side note, I was jazzed to see Wells Guthrie get his new project called DuPuis posted this week, with an offer forthcoming of the new wines so I dedicate this wine tonight to Wells and his new success. Plenty of life left in this 2013. Listed ABBV is 13.2%. Has the Wells Guthrie signature Syrah aromatics of potpourri/dried flower, sage and pepper, fueled by the whole cluster used in the wine. It also has the bright acidity that Wells often achieved in the latter stages of his winemaking at Copain: a crunchy red fruited quality, with some added depth of blue fruit, too. Plenty of tannin in the finish, which may soften with more air (as I opened the wine an hour ago). Overall, zesty and bright, nothing heavy here. I look forward to buying the new 2018 DuPuis Baker Ranch Syrah once it its released later this month.....PS, this filled in with air, adding density and texture so please air this wine well to enjoy at its best. |
| Red |
2005 Copain Syrah James Berry VineyardPaso Robles more |
3/12/2014 - Frank Murray III wrote: NRThis is my last bottle and it's worth mentioning that my previous bottle was last tasted and chronicled in October 2011. I opened this about an hour ago. This has evolved further since my last note, directionally this for me is starting to show some 2ndary features. Where I see this is through a roasted quality, with it seeming to show some hints of tobacco leaf. It won't blow the palate away like an aged bordeaux but for me it's starting to age past the expected richness and flavor profile of a mid-decade James Berry and so this aging quality is cool to see in the wine. The flavors are getting more earthy in tone too, akin to the aging comment--black cherry, loamier black raspberry. Then, as is my usual custom with wine I have at home, I let the bottle slow ox overnight. With additional air, a few things change. First, the comment about 2ndary features. I believe this was related to the wine being shut down when first opened, as now I don't get much of those notes. What does emerge is the whole cluster, both in the aromatic and palate, adding the usual garrigue notes that are hard to miss. There is a sweet edge to the fruit, which some other CT tasters have mentioned, kind what I sometimes call 'soy', a quality I find in some of the SLH plots like Garys' and Rosella's. As to where the fruit stands, I do find it similar to y/day, both black and red, with the soy edge and stemmy note framing it. There is still for me enough spine in this wine, tightening up the palate so there's no need to rush and drink it. However, I will say in fairness that the sweet edged fruit and the whole cluster does butt up against each other so your own palate will have to be the judge as to whether this works or not. For me, I'll take the 2007 version of this wine hands down, as the whole cluster in that is pulled back and the wine is a long ager, with balance. This 2005 is my last bottle and it's part of an era, an evolution for Wells and his syrah journey. I prefer the new era better. |
| Red |
2013 Copain Pinot Noir Wendling VineyardAnderson Valley more |
9/19/2017 - Frank Murray III wrote: NRTomorrow would be 2 years since my last bottle, and as I look at my 2 TNs from 2015, I seem to have been underwhelmed by this vintage of Wendling. I recognize this was only the second vintage of the wine, but the 2012 is a real strong bottle of PN so it may be hard for the 2013 to equal it.....we'll see. I opened tonight's bottle about 2 hours ago, and gently put the cork back to the bottle and tossed it in the fridge. It's now in a Burg stem, I have no food paired to it, so simply a quiet reflection with a glass of this 2013. At this stage, it's showing a smoky, woodsy aromatic. Lots of juicy red fruits, tangy apple and raspberry, along with a kiwi note that I sometimes pick up in PN. It has quite of bit of mid-palate structure too, both rocky and tangy, finishing with a raspberry quality. Plenty of wine for tomorrow, will finish this TN once I believe the wine is completely aired....so, Day 2 and similar to last night, enjoying this now before dinner. It paired well with the salmon last night but it's really lovely on its own, too. Removed about 20 mins from the fridge where it sat overnight under cork, it's showing a beautiful cranberry and orange peel expression, I suspect influenced by some of the residual cool temp. As the temp warms into the 60s, it evolves more towards the anchoring flavor of dark raspberry and apple, which is very much the Copain signature for this site, as well as Kiser across the street. After more air, I am finally at a place to say that this wine simply needed some bottle time to be more expressive. This is indeed a lovely wine, flush with red fruits, acidity and some moderate weight, too. In total, very well aligned with where my PN palate is these days. Drink window? Hell, drink it now or age it longer as there is some structure here. My 3 TNs collectively do show now that some short-term age has helped. |
| Red |
2009 Copain Pinot Noir "En Haut" KiserAnderson Valley more |
8/1/2015 - Frank Murray III wrote: NRGotta say, despite having some mixed feelings on the 2009 vintage, this bottle showed well. Drank over dinner, nothing remained when we paid the check. Raspberry, apple, both on the riper side, but then the tartness I mentioned in my 2013 note, which last night seemed more like cranberry in tone. Really quite good and with the acidity still there and the structure that sits around the fruit, this could very well age just fine for another 3-5 years. Hasn't seemed to budge much from my aging window from the 2013 note so that seems to reflect to me a wine that is humming along really well. |
| Red |
2007 Copain Syrah James Berry VineyardPaso Robles more |
7/1/2017 - Frank Murray III wrote: NRBottle #12 and fitting the occasion, this is from 3L as part of the celebration of one Mr Sean Kennedy and his wedding reception event. This is the right venue for this large monster, to celebrate 35 years of friendship with Sean. Opened this about 90 mins ago, to let it breathe for when we drink it later this afternoon. Initial impressions? Has the white flower aromatic that I sometimes find in CA syrah. And with the whole cluster still accenting the wine, there is potpourri too. Still plenty of tang in the core of the wine, along with licorice, creosote, black raspberry, rosemary and supporting acidity. Maybe a little bit of bittersweet cocoa in the finish too. With this level of aeration, and perhaps with the bottle size, there is moderate tension/grip here. I'll add a finishing note later after the event to complete the picture........stayed consistent with air and I will say that this drinks best with a light chill, too. Well managed alcohol and really drinking in a great place right now. |
| Red |
2007 Copain Syrah James Berry VineyardPaso Robles more |
10/10/2016 - Frank Murray III wrote: NRBottle #11, looks like I will get to a case--first time on any wine I have followed and TN'd through CT. Lots of JB, for sure. Opened this one last night to try and find something suitable for the Prez debate #2. The best part is the debate is done but the wine was plenty leftover from last night. Been open for 24 hours and allowed to slow ox for that time. Maybe a slight bricking of brown at the very edges, very minimal. Floral tones, red and black fruit, tar, creosote, light espresso. Sitting more with the glass, I could find some light olive shading the finish, too. Intense finish of dark, black raz and black cherry, and some push of tarry, bitter chocolate bar, just enough to give the fruit a richer quality that is James Berry. Finally, as it warmed all the way, there is still some tannin and support that remains so while the wine is continuing to cruise, to soften and mellow as it approaches 10 years of age, it's alive and plenty flavorful. I have one 750 left, which I'll target for 2018. The remaining 3L I still have may make it's way into a big party in the next 18 months, too. Such a great wine, and one I will always appreciate. |
| Red |
2014 Copain Syrah Brosseau VineyardChalone more |
9/27/2017 - Frank Murray III wrote: NRMy wife made pea soup for dinner and so this bottle seemed like a good match. The bottles just arrived a week or so ago and with no TNs on the wine yet, hell, for a wine I yell so positively about so often, figured I oughta get one opened. I'll track this over multiple glasses and a few days, too. Listed ABV of 13.1%. This came out of the bottle coiled and tart, really not giving much, but add 30 mins of air and it begins to transform--take note of that as you get your own bottle open. This smells like Brosseau terroir, both chalky and briny (which also is the winery style, given the usual whole cluster addition). Very dark, too. As this unfolds, it has the purple and blue tones of Brosseau, the earthy blueberry that makes this wine so unique and iconic for me time after time. Black olive, tar, mineral, but not overtly savory. Instead, this is the inky, blue/purple seductiveness of the vineyard. Finishes with acidity to complement the fruit tones....to the next day, this is really a beautiful version of Brosseau. Floral and creosote bouquet, flush with inky fruit, rosemary-tinged, earthy blueberry, with the same creosote/tarry quality of yesterday. Finishes with the typical slate-like quality of the vineyard. This simply needed air to shine and it's clearly for me drinking well with being open 24 hours. It will settle into its frame eventually, shedding off some of the plusher fruit but I dig the quality it shows now. I love Brosseau. |
| Red |
2008 Copain Syrah Halcon VineyardYorkville Highlands more |
2/28/2016 - Frank Murray III wrote: NRNo air, right out of the chute with my impression here. Crunchy black cherry, rocky blue tones, savory and balanced--fresh and juicy. Knowing this site/wine, air I suspect will change it so I'll do that for the next 90 mins or so and revisit......ok, so about 5 hours more of air, re-tasting at room temp of 68f. I really enjoy this wine, as at this stage, it's just cruising right along, throwing a dark fruited whole cluster feel, with aromatics of purple flower. The air did this a real benefit. The wine now lines up with my comment in 2015 when I said there is a good curve ahead of this for aging. I still feel this way and there is no rush here. If you open now, air it pretty well and then let all the flavor uncoil. Crushed rocks, olive, some tart red and black finishing acidity. Just really terrific. |
| Red |
2007 Copain Syrah James Berry VineyardPaso Robles more |
5/1/2013 - Frank Murray III wrote: NRNot quite 2 years since the last bottle but we're getting close to that timing as I opened one tonight. I sourced another 3 bottles last month (thanks to alanr) thinking that this is likely a long ager. All that said, I'll drink this over 3 days so we'll take a chop at this note with some pieces, to help anyone who may want to consume without a decant, and to those who may open and enjoy over several hours or days. So what's here? Open a 1/2 hour, starts off with a bloody aromatic, very dark in color. The palate is pretty tight, with just a faint hint of bitter/baking chocolate, licorice, earthy dark fruit and a decent amount of framing tannin. With more air, it picks up a shade of cedar and some soy in the palate. This is certainly not a 'open and pour' bottle, at least not at this stage in its evolution, which is excellent news, as it portends more to come.....so for Day 2, this wine is filling in through the middle. And this is not thick or hopped up Paso, but the fruit is a nice mix of black and red, with the black having a good dose of earth shading it so it doesn't get ripe and cloying at all. Add iron, charcoal, stone fruit pit and game/marrow. Hell, the fruit reminds me more of Hawks Butte than it does James Berry, which for me works just fine. What about acid? It's here, and where the blacker fruit is loamy, the acid is for me married to the red tones, so it comes off as a lively cherry, freshening the palate and finish. There is still lots of structure here, too. Not sure the bottle will make it past tonight, as I probably will drain it so to offer a final thought, the wine is really heading in a great direction. Blind test this wine on someone who knows CA syrah, I bet you they don't guess Paso. Russian River, like a Castelli, yes...or Hawks Butte, yes. Exceptional at 6 years old and I have 4 750s and a 3L left. Plan to enjoy this wine for lots of years to come, as this will age another 5-8 years and I believe, really evolve into a best of class syrah, as if it's not there already now. |
| Red |
2007 Copain Syrah James Berry VineyardPaso Robles more |
11/7/2020 - Wayne Hansen Likes this wine: 93 pointsDrank this at dinner at Sally’s at celebratory dinner with Tom after Biden won the election. Champagne preceded this wine. |
| Red |
2006 Copain Pinot Noir Monument TreeAnderson Valley more |
11/17/2018 - Frank Murray III wrote: NR5 years since my previous TN, and at that time I thought the wine would drink best in/around 2015. I lost sight of my TN and the bottle sat in my cellar but I saw PIntag's TN today so I thought I'd pull my final bottle and give it a whirl. Opened this about 2 hours ago. Some pinot funk infuses the aromatic with a nice presence, as well as into the palate. I also notice what seems like some wood, akin to a toasted barrel note. Not sure how much wood was used 12 years ago, which in 2006 was really the final vintage before Wells took on the philosophy change to his winemaking. I respectfully want to differ with PINtag's note, as there is to me a good amount of stuffing left in this bottle, showing as a dark apple and raspberry quality, with residual grip in the wine (probably helped by the light chill I put on the wine). The red fruit frames the core of the wine, remaining to me fresh and still vivid. At 12 years old, I would look for some component of aged quality in the wine, yet I don't find it. The color remains intact, there is no spice box or other aged aromas/flavors, just a cool core of fresh red fruits with the apple. I don't see any rush to open remaining bottles if you have them, provided they drink like this one, which coincidentally I sourced from Winebid back in 2015. This pursuit of tasting wines, writing TNs and sharing is not about finding truth as much as it is sharing perception, which is subject to vary from palate to palate. 4 people found this helpful, do you? Yes - No / Comments (2) |
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