91 Points

Monday, February 25, 2013 - Lots of CO2 in this one so it needs a few shakes and about an hour in a wide decanter to kick the spritz and straighten itself out. Spritz or no spritz, the acidity gives it a ton of lively energy and a steely spine, which is also reinforced by a vivid helping of that peppery flavor that I love to see in syrah and which makes this absolutely delicious with pepper-rubbed steaks - I'm not sure why jam-and-oak concoctions are steakhouse staples when something like this, with a black fruited-palate that's just as assertive but so much more lip-smacking and gulpable, makes such a perfect partner.

Post a Comment / View Keith Levenberg's profile
1 person found this helpful, do you? Yes - No / Report Issue (3,575 views)