Decent wine, still relatively youthful, but doesn’t speak that strongly of Syrah to me. I say this from a perspective of drinking mostly N Rhone Syrah though. Still well made and no signs of tiring at ten years old.
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This has changed a lot over the years and is now in a nice place which is less gamey (as a previous reviewer noted) and more deep fruits. But not stewed or overdone. Quite pretty yet substantial.
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Still quite fresh. very dark purple and potent syrah. Less gamey today then I remember, but still a wonderful value. Some violets and lavendar. This could still age for at least 5 years - probably 10.
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I really love the mix of savory and fruit here. It's got those notes like olive and cured meat but also a strong line of raspberry and blueberry. plenty of fruit in this and it doesn't really seem to be rushing towards maturity. This vintage is maybe on the bigger side for a Cabot but it's certainly no where near the size of most Cali Syrah. I like the mix that's going on right now. If you want a leaner feel this isn't going to die on you for quite some time.
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Dammit. Corked. Going to see if it blows off, but it hasn't after 45 minutes so there's little to no optimism remaining for this bottle. A day later after being recorked, no magic happened. Down the drain it goes :-(
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Consumed over multiple days, needs 30+ minutes of air to open into a savory wine driven by cured meats, olive, pepper with blackberry and black cherry. Tannins are evolving but still a little more present than ideal. Love this producer.
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Give at least 30 minutes of air then watch it transform into a very savory wine. Yes black and red fruits are there but what really catches your attention is the cured meats, pepper and black olive components. Always a house favorite.
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PnP, shared with friends. Dark red / black fruits, cured meats, savory goodness and finishes with a bit of pepper. Tannins are softening and integrating nicely. Over delivers for its pricepoint. One of our favorite domestic producers.
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Yum! Slightly smoky, very perfumed, rich bright cherries and plums. Plenty of spice. Savoury as well. A fantastic wine from John, and also excellent on day 2.
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Although it seemed slightly oxidized upon opening, it actually improved over several days (vacu-vin'd in between). Lots of heat on the nose along with black cherry and currant. Palate resembles nose with noticeable heat (albeit less dominant than on the nose), black cherry, kirsch, currant and raspberry with some black pepper and moderate oak. Grippy tannins that fall between velvety/chalky. Paired well with snack foods - Tostitos and Chi-Chi's medium salsa, raspberry Pop-Tarts and Beehive Cheese Co. "Big John's Cajun" cheese.
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Initially smelled like teriyaki sauce; bar-b-que. Balanced across the palate. Very dark in color. There was some sort of solvent-like element on the nose. Coffee/cocoa. A bigger body with some tannins. Pepper. The fruit was a little pruney.
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Still huge. Decanted, initially tight and closed. Three hours into decanting, fruit and perfume on nose and palate. Drank beautifully on day 2 and still on day 3. Muscular tannins integrated nicely with the perfumey fruit. This is is a masculine, strong syrah. Still needs years to smooth out, which means this bottle will probably improve for another 10 years. Steal of a value. This is serious wine.
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Gave this an hour to breath and that is a disservice on my part it is desperate for more. A bruiser of a wine, this has tremendous structure and nothing to do with ripeness. Lots of dry chalky tannins and minerals pull at the perfectly ripe fruit to lend tension. The strength of the tannin is about an even match for the meaty side. The finish shows the quality of the wine, plenty of florals and perfume which wasn't expected. Basically this is really really good, but a bit of a boxing match at this point if you only want to drink and not eat. Need to hold this for 5 years, unless you are making some braised/roasted food and then you are good to go.
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Big and meaty but balanced. Dark fruits, surprisingly resolved tannin. Herbs and hints of olive on the finish. Nice minerality also. Feels like a hot year in a cool climate. Great syrah.
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Had over 2 nights with dinner. Initially slow ox'd for 8.5 hours before having 1st glass and found it quite a basic Cali Syrah on 1st night. But after some time under cork overnight, this really delighted on 2nd day. Cascade of delicious dark fruit (most notably blackberry jam and plum), spices, white pepper, and bacon. Softer in its approach on 1st day, becoming more dense and complex into 2nd night. Has good length and finished off fairly dry. Definitely has a number of good years ahead and likely to improve.
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Started off the Christmas Eve on this. Very nice wine. Easy drinking. Didn't need food or anything to enjoy it. Had thought this wine might need more time, but actually found that it drank well from the start. Pnp. Meaty and dark fruits.
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Dark fruit (blueberry, slight plum), strong anise?, nice acidity. Slight spice, slight olive, slight tobacco. Better with an hour or so of air. Really enjoyable. Lingering finish.
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Nice red-fruited, floral nose, but there's a harsh bitterness on the palate that I find unpleasant. I've noticed this in every Cabot wine I've tried - not sure what the cause is, but I guess I'm particularly sensitive to it.
Edit: left most of the bottle out overnight to see what would happen. The next day overwhelming VA revealed itself.
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Well...I'm getting more Cabot. This was my first Cabot, one that was purchased through a Berserker Day Deal. This is a $26 bottle that drinks like a $50 bottle. Decanted for an hour (this should be a minimum right now) and the first sip showed some dark berries, smoke, a good amount of spice, and nice balance. After being open for a couple of hours, the mouth drying tannins started to take over and overshadow the good characteristics mentioned. There are eight ounces left for today. RaNae liked it as well.
Day 2: This is fricking beautiful. Pepper (white?), dark berries, incredible balance. The mouth drying tannins from last night are gone at this point. Today the wine is a 93. This is a different wine than Peay's La Bruma, but just as enjoyable.
Nose: The nose is very attractive with dark red fruits, black cherries, violets, charcoal, spices, and some brambly notes.
Taste: Medium/full bodied with medium acidity and sneaky tannins. There is a silkiness and polish to the feel with black cherries, violets, charcoal, brambly notes, and some raspberries on the back end.
Overall: This is a lovely syrah. While this is certainly on the younger side, it's very enjoyable right now with polish on the nose and palate.
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After drinking the 2008 Humboldt County Syrah, my first Cabot, I said that I wanted to like Cabot more than I actually do. Well, I do like the 2009. The fruit is less exuberant and it doesn't have the smoky topnote of the 2008, but to me it was a better wine for that. On top of that, best label evah.
Note that this bottle got a lot of air by being decanted into a "kleen kanteen" container for a short backpacking trip.
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Opened approximately 45 minutes before serving. Initially the nose was of red cherry, raspberry, nailpolish remover, VA (vinegar), and spices. The ethyl acetate and VA only got worse, ruining the wine and muting all the other flavors. I get the sense that the fruit was quite good but the winemaking was not, for this bottle at least. A real disappointment. We re-tasted about 2 hours later and it was undrinkable.
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Fig, prune, laquer nose. Black/red fruit, cherry cola, maybe a little tobacco and licorice palate. Has a certain wildness to it. Very different take on Syrah. Nice acidic bite to it. Needs more cellar time to reach its peak, but certainly enjoyable now. Its appeal grows with air.
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Floral brambly fruit on open. Plenty of delicious acid. Complex, distinctive. Not heavy. Very difficult for me to make a bottle of Cabot last more than one night. Fantastic QPR, as with all Cabot wines I have tried.
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Young but starting to show its colors. Red/black raspberry & cherry on the nose along with some leather. The palate was a bit tight on day one but opened up on day two to match the nose with added grilled meat & licorice components. Medium acid/tannins and a lengthy gripping finish. Drink now with some air but this should improve over the next several years.
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My first Cabot. It's Young, but there's a very nice texture to this wine. Not heavy in any way, but precise red fruit and a cool minerality on the palate. The nit here is that its kind of grapey and primary in its youthfulness. Really terrific acid here, if you like acid in your Syrah you will be happy. Good showing. I'm a fan.
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Another fantastic vintage. Young and primary. Juicy and yet very well structured, tight red fruit that slowly unfolds across hours to a pure and clean, mineral laden core of Syrah. All the usual Cabot acidity. This has ages of time to unwind yet, but it's already very promising. DAY 3: I had about 1/4 of the bottle that I left sitting in the fridge, and all I can say is WOW! This simply EXPLODED with the extra time to breathe. Pure, deep fruit, incredible balance, unreal structure. This is very Cabot in that it emphasizes structure over fruit, but it packs amazing purity, focus and complexity. Really, really impressive.
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Showing too young not sure if a lengthy decant would help. Tight. Just thought to have a look, but much better off letting it sit and drinking the 06-08.
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Delicious wine. Lean flavor though big feeling. Hints of whole cluster, red and dark red berries with some espresso on the finish. Both my wife and I enjoyed this with quesadillas and white bean soup. She was surprised to learn this was CA Syrah.
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4/8/2021 - David_T Likes this wine:
It’s been a while. All of the structural notes are fully integrated, otherwise the flavors match my last note: complex and delicious. Drink now.
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1/25/2020 - sleepyhaus wrote:
Decent wine, still relatively youthful, but doesn’t speak that strongly of Syrah to me. I say this from a perspective of drinking mostly N Rhone Syrah though. Still well made and no signs of tiring at ten years old.
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12/5/2019 - Quarked wrote: 91 Points
This has changed a lot over the years and is now in a nice place which is less gamey (as a previous reviewer noted) and more deep fruits. But not stewed or overdone. Quite pretty yet substantial.
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4/20/2019 - lolo66 wrote: 92 Points
Still quite fresh. very dark purple and potent syrah. Less gamey today then I remember, but still a wonderful value. Some violets and lavendar. This could still age for at least 5 years - probably 10.
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3/21/2019 - PSUSteve wrote: 91 Points
Ready on PnP. Dark fruit with a nice layer of spice.
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12/26/2018 - klezman wrote:
Not flawed, thankfully!
Bright plum and cherry aromas and flavours. Black pepper bringing up the rear. Excellent over a couple hours.
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11/15/2018 - europat55 wrote: 89 Points
Nose: B+/B++ Palate: B+/B++
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10/12/2018 - WetRock wrote:
I really love the mix of savory and fruit here. It's got those notes like olive and cured meat but also a strong line of raspberry and blueberry. plenty of fruit in this and it doesn't really seem to be rushing towards maturity. This vintage is maybe on the bigger side for a Cabot but it's certainly no where near the size of most Cali Syrah. I like the mix that's going on right now. If you want a leaner feel this isn't going to die on you for quite some time.
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9/20/2018 - klezman wrote: flawed
Dammit. Corked.
Going to see if it blows off, but it hasn't after 45 minutes so there's little to no optimism remaining for this bottle.
A day later after being recorked, no magic happened. Down the drain it goes :-(
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1/15/2018 - Bellissimo Likes this wine:
Consumed over multiple days, needs 30+ minutes of air to open into a savory wine driven by cured meats, olive, pepper with blackberry and black cherry. Tannins are evolving but still a little more present than ideal. Love this producer.
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6/20/2017 - Bellissimo Likes this wine:
Give at least 30 minutes of air then watch it transform into a very savory wine. Yes black and red fruits are there but what really catches your attention is the cured meats, pepper and black olive components. Always a house favorite.
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1/13/2017 - Bellissimo Likes this wine:
PnP, shared with friends. Dark red / black fruits, cured meats, savory goodness and finishes with a bit of pepper. Tannins are softening and integrating nicely. Over delivers for its pricepoint. One of our favorite domestic producers.
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11/28/2016 - mgstull Likes this wine: 90 Points
It took a few years, but the tannins have resolved enough that this is showing nicely now. Black and red fruit, black pepper, and smoked meat.
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10/16/2016 - TC16 wrote: 91 Points
Dark and rich, with velvety tannins. Savory crunchy red fruit, with a hint of meatiness. A bit stewed on the end.
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9/26/2016 - andtheodor wrote: 90 Points
Blackberry, ham, cracked pepper over firm structure. Pleasantly savory but still kind of brutish too.
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9/13/2016 - klezman wrote:
Yum! Slightly smoky, very perfumed, rich bright cherries and plums. Plenty of spice. Savoury as well. A fantastic wine from John, and also excellent on day 2.
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7/23/2016 - ChipGreen wrote:
Although it seemed slightly oxidized upon opening, it actually improved over several days (vacu-vin'd in between). Lots of heat on the nose along with black cherry and currant. Palate resembles nose with noticeable heat (albeit less dominant than on the nose), black cherry, kirsch, currant and raspberry with some black pepper and moderate oak. Grippy tannins that fall between velvety/chalky. Paired well with snack foods - Tostitos and Chi-Chi's medium salsa, raspberry Pop-Tarts and Beehive Cheese Co. "Big John's Cajun" cheese.
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4/30/2016 - ScottGoodwin wrote:
Initially smelled like teriyaki sauce; bar-b-que. Balanced across the palate. Very dark in color. There was some sort of solvent-like element on the nose. Coffee/cocoa. A bigger body with some tannins. Pepper. The fruit was a little pruney.
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2/28/2016 - TheJohnnyV Likes this wine: 89 Points
A little funk on opening, but it mellowed out after a while. Held up well on day 2. Not my favorite style of syrah but I liked it.
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1/28/2016 - Andrew H wrote: flawed
Seemed oxidized, although only mildly.
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1/23/2016 - marka wrote: 90 Points
Chewy, big dark fruit, pepper. Really like Cabot.
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1/5/2016 - WineGold Likes this wine: 92 Points
Still huge. Decanted, initially tight and closed. Three hours into decanting, fruit and perfume on nose and palate. Drank beautifully on day 2 and still on day 3. Muscular tannins integrated nicely with the perfumey fruit. This is is a masculine, strong syrah. Still needs years to smooth out, which means this bottle will probably improve for another 10 years. Steal of a value. This is serious wine.
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12/13/2015 - jdabrowski1027 wrote: flawed
cork looks to have failed. VA!!
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10/8/2015 - kenhoeve wrote: 93 Points
Gave this an hour to breath and that is a disservice on my part it is desperate for more. A bruiser of a wine, this has tremendous structure and nothing to do with ripeness. Lots of dry chalky tannins and minerals pull at the perfectly ripe fruit to lend tension. The strength of the tannin is about an even match for the meaty side. The finish shows the quality of the wine, plenty of florals and perfume which wasn't expected. Basically this is really really good, but a bit of a boxing match at this point if you only want to drink and not eat. Need to hold this for 5 years, unless you are making some braised/roasted food and then you are good to go.
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9/3/2015 - klezman wrote:
Big and meaty but balanced. Dark fruits, surprisingly resolved tannin. Herbs and hints of olive on the finish. Nice minerality also. Feels like a hot year in a cool climate. Great syrah.
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8/27/2015 - jdabrowski1027 wrote: flawed
Elevated levels of va and lots of flavors missing
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8/15/2015 - paydon9 wrote: flawed
VA and some more VA
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2/3/2015 - dave smigielski wrote:
my last bottle. This was spectacular with a splash decant, dark brooding fruit with beautiful tannins. Lovely wine.
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1/20/2015 - dave smigielski wrote:
Lovely, Lovely Syrah. Have one more bottle that I will leave alone for a bit.
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1/8/2015 - andtheodor wrote: 90 Points
Tart blackberry, raspberry leaf, floral, jerky, juicy and engaging with smoky brisket. Still fairly primary.
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12/30/2014 - DRS-Inc wrote: 92 Points
Had over 2 nights with dinner. Initially slow ox'd for 8.5 hours before having 1st glass and found it quite a basic Cali Syrah on 1st night. But after some time under cork overnight, this really delighted on 2nd day. Cascade of delicious dark fruit (most notably blackberry jam and plum), spices, white pepper, and bacon. Softer in its approach on 1st day, becoming more dense and complex into 2nd night. Has good length and finished off fairly dry. Definitely has a number of good years ahead and likely to improve.
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12/24/2014 - MC2 Wines Likes this wine:
Started off the Christmas Eve on this. Very nice wine. Easy drinking. Didn't need food or anything to enjoy it. Had thought this wine might need more time, but actually found that it drank well from the start. Pnp. Meaty and dark fruits.
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12/17/2014 - Ridgerunner Likes this wine: 91 Points
Definitely worth holding on to this bottle. Felt like it had great qualities, but requires more time to find its balance and true virtues.
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10/23/2014 - JJKinch wrote: 91 Points
Dark fruit (blueberry, slight plum), strong anise?, nice acidity.
Slight spice, slight olive, slight tobacco. Better with an hour or so of air. Really enjoyable. Lingering finish.
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8/8/2014 - DSP Does not like this wine:
Nice red-fruited, floral nose, but there's a harsh bitterness on the palate that I find unpleasant. I've noticed this in every Cabot wine I've tried - not sure what the cause is, but I guess I'm particularly sensitive to it.
Edit: left most of the bottle out overnight to see what would happen. The next day overwhelming VA revealed itself.
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7/27/2014 - Mtpisgah Likes this wine:
Absolutely fantastic Syrah. It opened nicely during the evening. A bit of Olive oil and pepper on the palate.
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7/8/2014 - BobMilton Likes this wine: 92 Points
A very nice Syrah. Good fruit (mostly black), smooth, with a touch of spice. Drinking very nicely now.
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5/4/2014 - marka wrote: 90 Points
Well...I'm getting more Cabot. This was my first Cabot, one that was purchased through a Berserker Day Deal. This is a $26 bottle that drinks like a $50 bottle. Decanted for an hour (this should be a minimum right now) and the first sip showed some dark berries, smoke, a good amount of spice, and nice balance. After being open for a couple of hours, the mouth drying tannins started to take over and overshadow the good characteristics mentioned. There are eight ounces left for today. RaNae liked it as well.
Day 2: This is fricking beautiful. Pepper (white?), dark berries, incredible balance. The mouth drying tannins from last night are gone at this point. Today the wine is a 93. This is a different wine than Peay's La Bruma, but just as enjoyable.
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4/29/2014 - KeithAkers wrote: 91 Points
Nose: The nose is very attractive with dark red fruits, black cherries, violets, charcoal, spices, and some brambly notes.
Taste: Medium/full bodied with medium acidity and sneaky tannins. There is a silkiness and polish to the feel with black cherries, violets, charcoal, brambly notes, and some raspberries on the back end.
Overall: This is a lovely syrah. While this is certainly on the younger side, it's very enjoyable right now with polish on the nose and palate.
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4/19/2014 - CTuttle Does not like this wine:
Nail polish remover. Sweet, medicinal cherry fruit. Big blast of licorice. Not a good bottle or not the right time to open this wine.
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4/16/2014 - Bellissimo wrote:
Got a glass second night of being opened. Deep purple color. Black and red fruits, white pepper, black olives. Still going strong on second day.
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3/28/2014 - joe d Likes this wine:
After drinking the 2008 Humboldt County Syrah, my first Cabot, I said that I wanted to like Cabot more than I actually do. Well, I do like the 2009. The fruit is less exuberant and it doesn't have the smoky topnote of the 2008, but to me it was a better wine for that. On top of that, best label evah.
Note that this bottle got a lot of air by being decanted into a "kleen kanteen" container for a short backpacking trip.
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3/23/2014 - ucbeau Does not like this wine:
Opened approximately 45 minutes before serving. Initially the nose was of red cherry, raspberry, nailpolish remover, VA (vinegar), and spices. The ethyl acetate and VA only got worse, ruining the wine and muting all the other flavors. I get the sense that the fruit was quite good but the winemaking was not, for this bottle at least. A real disappointment. We re-tasted about 2 hours later and it was undrinkable.
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2/19/2014 - RSK wrote: 91 Points
I'd be hard-pressed to think of another wine I've enjoyed as much in this price range.
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2/19/2014 - Mootsie Likes this wine: 91 Points
Fig, prune, laquer nose. Black/red fruit, cherry cola, maybe a little tobacco and licorice palate. Has a certain wildness to it. Very different take on Syrah. Nice acidic bite to it. Needs more cellar time to reach its peak, but certainly enjoyable now. Its appeal grows with air.
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1/25/2014 - blakel Likes this wine: 91 Points
Floral brambly fruit on open. Plenty of delicious acid. Complex, distinctive. Not heavy. Very difficult for me to make a bottle of Cabot last more than one night. Fantastic QPR, as with all Cabot wines I have tried.
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12/31/2013 - jshearer wrote:
Ripe blue and dark fruit with baking spice. Drying tannins and decent acidity.
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11/9/2013 - David_T Likes this wine: 92 Points
Young but starting to show its colors. Red/black raspberry & cherry on the nose along with some leather. The palate was a bit tight on day one but opened up on day two to match the nose with added grilled meat & licorice components. Medium acid/tannins and a lengthy gripping finish. Drink now with some air but this should improve over the next several years.
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5/4/2013 - blakel Likes this wine: 91 Points
Another formidable Cabot Syrah. Possibly not as complex as the 2008 - or more likely, I just drank it too early without enough decanting.
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3/19/2013 - decaturwinedude Likes this wine: 91 Points
My first Cabot. It's Young, but there's a very nice texture to this wine. Not heavy in any way, but precise red fruit and a cool minerality on the palate. The nit here is that its kind of grapey and primary in its youthfulness. Really terrific acid here, if you like acid in your Syrah you will be happy. Good showing. I'm a fan.
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1/21/2013 - jdabrowski1027 wrote: 92 Points
Still young, but it's very nice. Consumed per 3 days and it evolved nicely, looking forward to my remaining bottles.
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12/10/2012 - Eric Likes this wine: 93 Points
Another fantastic vintage. Young and primary. Juicy and yet very well structured, tight red fruit that slowly unfolds across hours to a pure and clean, mineral laden core of Syrah. All the usual Cabot acidity. This has ages of time to unwind yet, but it's already very promising.
DAY 3: I had about 1/4 of the bottle that I left sitting in the fridge, and all I can say is WOW! This simply EXPLODED with the extra time to breathe. Pure, deep fruit, incredible balance, unreal structure. This is very Cabot in that it emphasizes structure over fruit, but it packs amazing purity, focus and complexity. Really, really impressive.
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11/25/2012 - kenhoeve wrote:
Showing too young not sure if a lengthy decant would help. Tight. Just thought to have a look, but much better off letting it sit and drinking the 06-08.
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11/13/2012 - Colima74 wrote: 92 Points
Delicious wine. Lean flavor though big feeling. Hints of whole cluster, red and dark red berries with some espresso on the finish. Both my wife and I enjoyed this with quesadillas and white bean soup. She was surprised to learn this was CA Syrah.
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