Decanted 1 hr. The first 20 to 30 minutes the wines aromas and flavors were dominated by some new wood, but of little concern as it blew off pretty quickly. I love the musky aroma of the wine, a feature I am really starting to identify with all Rotie Cellars wines. Still a tad monolithic on the palate, but a quiet but steadily rising mineral streak asserts itself with each sip, beautifully framing the dark raspberry fruit. Very persistent form starts to finish. I have just one bottle left, but I am going to try to hold for at least 5 more years, better if it can make 8 to 10 as I think there is some real long term potential aging this wine.
Drank over two days; it showed great on the first day and better on the second. The bouquet features plenty of WA Syrah markers, with notable tribute elements to the north Rhone. On the second day this came into its own. The bouquet featured candied smoked fig, eucalyptus, blueberry compote, herbs, assorted peppercorns, cola, and hints of charcuterie. The well-balanced palate offers excellent texture, ample depth, and changes inflection beautifully. One the downside, a greenish bitters element lingers through a finish. An excellent wine and a thoroughly enjoyable experience.
A darkish purple in color. This 95% Syrah co-fermented with Viognier has aromas of smoke, blackberry, blueberry, black pepper with a floral overtones. Flavors of smoked meat, dark fruits, pepper and crushed rock. Well balanced with pronounced tannins and a zippy liveliness. I probably should have given this another year or two before opening, but it was delicious.
On the nose this was a real cornucopia of aromas from rare meat, pepper, fresh loam, reduced blueberry sauce and slight lavender. It was a bit of a palate blaster when 1st popped. Very thick and hedonistic. Waited to finish until day two and it really even the palate out. More approachable but still very layered and complex. Was screaming for rare red meats.
PnP - 750ml + 24 hrs as well; Appearance: dark red/purple, opaque with no bricking; Nose: Salty ocean, meaty, blueberry, bacon and bloody. Taste: Grilled salty meat, blueberry, backberry, good acid (orange/lemon acid). Unique and tasty but needs good grilled food or steaks.
Ok bottle variation exists and here it is. Popped and poured by necessity, this was symbiotic with fatty meats at Tasty N Alder for a birthday party. Would've been better to open it 4-6 hours in advance.
Decanted 1 hr. A little discreet wood on the nose quickly subsided after about 20 minutes, and that’s the last I have to say on that topic. Wonderfully lithe and fresh on the palate, full of dark raspberry and olive, just a touch of saline on the back half and on the finish. I really took this one slow, finished the bottle solo, but took 3 hours to do it, and saw the wine only get better with each sip. Not a powerhouse by any means, nor should it be given the label. Yet if served blind, I think the 14.5% gave the wine a textural weight that the true French equivalent would lack, but by no means is that a knock, just an observation after too much caffeine this morning. This was an absolute delight to drink.
Tasting room: 95% Syrah co-fermented with 5% Viognier (Walla Walla and Columbia Valley AVA). Dark, gamey, smoky and spiced aromatics. Flavors of bacon fat, slate, spiced mocha, deeply concentrated blackberry and a beefy kick on the hind palate. Ultra smooth, lively and drying tannins which ultimately make the mouth water at the very end. Give this time to come together, drink 2014-2020.
Expressive nose with savory campfire, burnt beef ends, black fruit notes on the nose. Beautiful mouth feel that seems nervous and tense. Great flavors of medium and dark toned fruit with moderate tannin. Faint alcohol on the finish. Much more open and approachable than the 2009. Really nice.
Dark and dense in the glass--a deep purple--and very expressive on the nose with some nice savory notes alongside the ripe blue fruit. Elegantly textured and quite rich and juicy on the palate with finely integrated tannins. Lengthy finish that kept me going back for more. I definitely think it's quite young at this stage (we decanted, but didn't let it sit long), but it's still delicious!