This fantastic syrah was decanted for four hours. For some reason, the nose reminded me of driving in the rain through the redwoods on the 101. On the nose there was plenty of pepper, smoked game, damp forest floor, earthy tones behind a fence of dark berries. Full bodied and seamless. On the palate there are plenty of macerated blackberries and raspberries, then it moves to smoked meats, and the cooler climate olive tapenade and brine shows up. It paired perfectly with our grilled tri tip last night. This wine is full bodied but has such great depth and balance with the acidity keeping things in check. Another winner from Macario!
This was great on opening but shut down after about 30 minutes. I recorked and waited until day 2. Very nice. A glass left for day 3 was slightly oxidized. I think a couple more years is called for. This is consistent with the 09. Nice nose of grilled meats, black pepper and black raspberry fruit. Great acidity. Nice fruit, but by no means a ton of fruit. Great juicy texture. very nice. Some real value here.
Decanted through the Vinturi for 1+ hours and consumed over 4 hours with and after dinner. Inky scent upon PnP shortly followed by an enticingly complex bouquet of blueberry, black fruit, black pepper, iodine, smoked meat, fresh cut green herbs, and later traces of baking spice & coffee. Juicy tart blueberry & dark fruits, meat, iron, black pepper and garden herbs on the palate. Masculine, bold and full-bodied with great precision, supported by ultra-fine grippy tannins, good acidity and a palate-staining pleasant lingering finish. This kept getting better and better as the night went on. A real treat with or without food, and certainly a all-star in the making.
I couldn't wait any longer, but I thought I had made a mistake on tasting immediately after opening--WAY too young--damn.
However, twice through a Vinturi and an hour in the decanter--I see what all the fuss is about: blackberry, flint and a bit of pepper on the nose. Medium body, flavors of blackberry, raspberry, vanilla, green olive, and grilled meat. Well-integrated tannins and a nice long finish.
Will try to stay away from the rest for another 2-3 years. Wish I had bought more.
This wine strikes a nice balance between the cooler 2010 year and ripe Sonoma fruit. Blackberries, graphite, mint, bacon fat, herbs and a touch of smoke. Good acid, length richness and very little oak. It needs an hour of air to strut its stuff. Really good.
Nicely evolved over two days, initially a very fruit forward, prominently oaked effort, with red fruit profile and a strong, candied nose of raspberries and crème. I was not a fan on that day, but by the second day the wine had deepened nicely, the oaky vanilla had blown off and the future prospects of this wine were quite evident. Richer gaminess, a wonderful fruit core and decent acids all bode well for its future. Hold for another two years or give it at least a three-four hour decant if you do drink now.
Tighht at first, with a very tangy and sweet tart (grape of course) profile, but as the wine opens it does show some deeper flavors. A rhonish character of minerals and stone, with some forest floor and a bit of leather, and a wonderfully alluring blackberry finish. A nice balance of controlled oak and already smoothing tannins, but only after it's sat around for the better part of a day. Give it at least another two years at a minimum, and more like three or four for all of these toddler characteristics to fade.
We poured this last weekend during Falltacular 2013, although I did not get to taste it given all the buzzing around I did to run the event. However, Macario Montoya, the owner and winemaker, was kinf enough to attend the event here in person and leave a bottle for me to try. Knowing we had some turkey chili showing up tonight, I figured this may be a winner pairing so I opened the bottle, dumped it into a wide bottom decanter about an hour ago and let it sit. Aromatics? Some cooked meat and smoke. The wine shows a good lively core of zesty fruit , mainly red with some touches of blue. Juicy and mouth filling, with an expression of olive tapenade, creosote, garrigue and the same juicy finish. Whole cluster here? Not sure, but the tapenade note seems to suggest it. What Macario got in here reminds me a lot of what Pax gets in his Wind Gap Sonoma Coast syrah. Same zesty blue and black raspberry red fruits in the finish, a hint of vanilla, then the cooked meat aspect closes it out. I enjoy this wine and I am eager to see what another 2 hours does as it sits in the decanter. Structurally, it doesn't need the help, as the wine is in a good drinking place, but I'd like to see how the fruit contrast marries with air, the cool climate with some of the blue fruit aspects.
Couldn't resist popping one of these. Ran through the vinturi and immediately got a whiff of what was waiting for me on the nose: smoke, dried beef, charcoal, tar, blackberries, and mineral...in order of prevalence. A little more restrained on the palate and more of the dark, juicy fruit shines through in a medium-bodied package. Obvious structure for ageing and and a fantastic finish that is my favorite part of the drinking experience. The savageness of this wine is almost overwhelming, but everything comes together in balance in the end. This could reach 94-95 territory.
Oh my! 3 hours of air in the decanter. Bright ruby red in the glass. Nose of rich spiced vanilla, distant forest camp fire smoke, rich ripe blackberry cobbler and baking spice. On the palate, the smoke comes directly forward along with chocolates and a strong high note of tart fruits that offset the dense sweetness under the nose. A concentrated and prolonged finish with pronounced tannin that extends with distinct green apple. The wine fills quite the spectrum start to finish. PJG: 91
God damn this is a GREAT syrah value. Smoked game, dark berries, fresh herbs explode from the glass. The nose gives the impression of a massive brooding wine then you hit the palate and it has soooo much finesse and balance. I love the Bedrock syrahs but I think this may be a higher level. Macario is able to coax huge amounts of flavor and color from these grapes. Would like to see him pick up a couple more vineyards in the future.