Unlike the other notes below, I wasn't smitten by this 8 year old wine. I slow ox'd this for 75 minutes. This was a dark and pretty wine when poured. It was smooth going down. A hint of tannins. The wine was also tart, but this eventually faded. I've had other fine experiences with the '11's, and Syrah from Mike Smith. This wasn't one of them. Thanksgiving dinner with my non-geek family.
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Purple center with a violet rim. Expressive nose of plum, boysenberry, blackberry, and a touch of pepper. The palate is straightforward with plum, boysenberry, apple skin, and a brief appearance of smoke and necco wafer. There is solid acidity and balanced tannin in this medium- bodied wine. On day 2, some leafiness began to shine through. Overall, this is a well-made wine with an excellent nose and a solid flavor profile. It paired well with baked ziti and sausage, but I have had more integrated pairings.
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Gave 3-4 hours of air in decanter. Nose of black forest, oil, tar, wet leaves, burnt sugar, and bitter herbs. Very concentrated. On palate, espresso laced with dark chocolate and acidity. Still huge in the mouth with explosive roundness (if that's a thing?). Green herbal notes, more tannin, more charred notes. Not finding much fruit, but accepting that this clearly is the wine's prerogative - "I am not fruity." Finishes surprisingly lush and slow with melted chocolate echoes receding.
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Ink purple. total darkness. Some game, meat stew, and stewed fruit nose. palate has pretty racy acidity, not giving a lot. Pop and poured so going to check back after a while. Right now it's pretty shut down, i would hold.
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Popped and poured, drank over 2 nights. This was very nice. Resolved tannins. Plums and smoked meat on the nose, very pleasant. On the palate, smooth texture and savory fruit. A good one.
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A terrific syrah that definitely needs at least a couple hours to show it's best. An hour decant was not enough. Extremely well made syrah that we loved. At least a year more ageing needed to show it's best.
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Lively wine that drank well immediately. Flashy blackberry fruit with baking spices, faint pepper notes, but a light mouthfeel and clean finish. There is a freshness that makes it appealing for near term drinking.
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This wine is delicious! Having the 1st glass at cellar temperature. The nose is a mellow fruit. The taste has a slight fruit, very smooth. I'll admit we just finished a 2011 Myriad Napa Valley Cabernet (also terrific) and opened this bottle for a second glass (I did clean my palate in between). As the wine warmed to room temperature the taste evolved to more tart fruit, continued to taste great.
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The first half of the bottle was decanted for 3-4 hours. Some wet earth and barnyard on the nose initially but this dissipated. Green olive and pepper balanced by a solid amount of black fruits on the palate. Iron and cola. Medium bodied with minimal oak or tannins. A little short on the finish but easy drinking on night one. Second half of the bottle left to slo ox at room temp with cork back in place. Night 2 the wine has transformed with ripe blackberry. Espresso and a solid core of graphite fill the midpalate and long finish. Great body and depth. Looking forward to more of this.
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better on day 2, another very good bottle from Mike Smith that is easy to drink today with some air. Seems to be his style, wine that doesn't have to wait 5-7 years to hit a sweet spot.
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Inky black color with a purple rim. The nose reluctantly provides violets, lavender, smoked meat, and plum notes. The palate is densely packed with plums, smoke, violets, black pepper, and a mineral back drop. Structurally, this wine is medium-bodied with solid acidity that helps balance the overall density of the package. The tannins are refined and do not have a rough edge anywhere. The finish has moderate length with a peppery edge. Overall, this is a wine that needs time in the bottle to strut its stuff, but when it does, it is going to be special.
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Needs another couple of years. Tart black cherry and acid hit the front of the tongue, the back half of the wine is incredible. Smoke and plush black fruit finish with velvety tannins.
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Holy huge mammoth monstrous behemoth (you get the idea) Syrah. This is an absolute beast and wow being as big as it was was still very enjoyable even at this young of an age. Although I can assure you it will be better down the road. I could not wait to try this again after tasting out of barrel with Mike. Huge dark fruit, tobacco, smoked meats and a nice herbal tone to it as well. Mouth drying tannins most likely from the full stem inclusion on this baby. Back up the truck if you can get some of these.
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Monday afternoon with Mike Smith (Envy Cellars, Calistoga): Not yet released. This one has another savory but roasted meat kind of nose to it. Loads of black pepper coat the mouth highlighting the dark red and black berry fruit, tart black cherry and smoke. The stem inclusion shows in the mouth stripping tannins but the fruit is big enough to linger beyond allowing a nice black olive note to develop. This one calls for a nice rich steak and a long decant.
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11/28/2019 - dhammer53 wrote: 89 Points
Unlike the other notes below, I wasn't smitten by this 8 year old wine. I slow ox'd this for 75 minutes. This was a dark and pretty wine when poured. It was smooth going down. A hint of tannins. The wine was also tart, but this eventually faded. I've had other fine experiences with the '11's, and Syrah from Mike Smith. This wasn't one of them. Thanksgiving dinner with my non-geek family.
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10/16/2018 - Meerlust wrote: 90 Points
Purple center with a violet rim. Expressive nose of plum, boysenberry, blackberry, and a touch of pepper. The palate is straightforward with plum, boysenberry, apple skin, and a brief appearance of smoke and necco wafer. There is solid acidity and balanced tannin in this medium- bodied wine. On day 2, some leafiness began to shine through. Overall, this is a well-made wine with an excellent nose and a solid flavor profile. It paired well with baked ziti and sausage, but I have had more integrated pairings.
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12/18/2015 - noahbw Likes this wine: 91 Points
Gave 3-4 hours of air in decanter. Nose of black forest, oil, tar, wet leaves, burnt sugar, and bitter herbs. Very concentrated. On palate, espresso laced with dark chocolate and acidity. Still huge in the mouth with explosive roundness (if that's a thing?). Green herbal notes, more tannin, more charred notes. Not finding much fruit, but accepting that this clearly is the wine's prerogative - "I am not fruity." Finishes surprisingly lush and slow with melted chocolate echoes receding.
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6/4/2015 - mye wrote:
Ink purple. total darkness. Some game, meat stew, and stewed fruit nose.
palate has pretty racy acidity, not giving a lot. Pop and poured so going to check back after a while. Right now it's pretty shut down, i would hold.
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3/8/2015 - The Wine Write Likes this wine: 92 Points
Popped and poured, drank over 2 nights. This was very nice. Resolved tannins. Plums and smoked meat on the nose, very pleasant. On the palate, smooth texture and savory fruit. A good one.
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10/11/2014 - Screameagle Likes this wine: 93 Points
A terrific syrah that definitely needs at least a couple hours to show it's best. An hour decant was not enough. Extremely well made syrah that we loved. At least a year more ageing needed to show it's best.
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8/18/2014 - jaxpaj wrote: 92 Points
Big change from last year. These are ready to drink!
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7/22/2014 - rmodak wrote: 90 Points
Lively wine that drank well immediately. Flashy blackberry fruit with baking spices, faint pepper notes, but a light mouthfeel and clean finish. There is a freshness that makes it appealing for near term drinking.
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3/31/2014 - DavidDay Likes this wine: 92 Points
Blackberries with pepper on the nose, rich with ripe fruit on the palate. This was a pop 'n pour, very enjoyable.
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2/16/2014 - oceanspirit Likes this wine: 93 Points
This wine is delicious! Having the 1st glass at cellar temperature. The nose is a mellow fruit. The taste has a slight fruit, very smooth. I'll admit we just finished a 2011 Myriad Napa Valley Cabernet (also terrific) and opened this bottle for a second glass (I did clean my palate in between). As the wine warmed to room temperature the taste evolved to more tart fruit, continued to taste great.
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1/21/2014 - Etonian Likes this wine: 93 Points
The first half of the bottle was decanted for 3-4 hours. Some wet earth and barnyard on the nose initially but this dissipated. Green olive and pepper balanced by a solid amount of black fruits on the palate. Iron and cola. Medium bodied with minimal oak or tannins. A little short on the finish but easy drinking on night one. Second half of the bottle left to slo ox at room temp with cork back in place. Night 2 the wine has transformed with ripe blackberry. Espresso and a solid core of graphite fill the midpalate and long finish. Great body and depth. Looking forward to more of this.
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1/7/2014 - Vstalam wrote: 92 Points
Well balanced syrah with nice fruits balanced with a hint of garrigue. Paired well with stew, and can likely age for multiple years.
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11/24/2013 - gigmoney wrote: flawed
Corked... Was really looking forward to trying this one.
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10/7/2013 - BinVA Likes this wine: 92 Points
better on day 2, another very good bottle from Mike Smith that is easy to drink today with some air. Seems to be his style, wine that doesn't have to wait 5-7 years to hit a sweet spot.
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5/19/2013 - Meerlust wrote: 90 Points
Inky black color with a purple rim. The nose reluctantly provides violets, lavender, smoked meat, and plum notes. The palate is densely packed with plums, smoke, violets, black pepper, and a mineral back drop. Structurally, this wine is medium-bodied with solid acidity that helps balance the overall density of the package. The tannins are refined and do not have a rough edge anywhere. The finish has moderate length with a peppery edge. Overall, this is a wine that needs time in the bottle to strut its stuff, but when it does, it is going to be special.
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4/22/2013 - jaxpaj wrote:
Needs another couple of years. Tart black cherry and acid hit the front of the tongue, the back half of the wine is incredible. Smoke and plush black fruit finish with velvety tannins.
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1/31/2013 - twelch wrote:
Holy huge mammoth monstrous behemoth (you get the idea) Syrah. This is an absolute beast and wow being as big as it was was still very enjoyable even at this young of an age. Although I can assure you it will be better down the road. I could not wait to try this again after tasting out of barrel with Mike. Huge dark fruit, tobacco, smoked meats and a nice herbal tone to it as well. Mouth drying tannins most likely from the full stem inclusion on this baby. Back up the truck if you can get some of these.
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8/27/2012 - River Rat wrote:
Monday afternoon with Mike Smith (Envy Cellars, Calistoga): Not yet released. This one has another savory but roasted meat kind of nose to it. Loads of black pepper coat the mouth highlighting the dark red and black berry fruit, tart black cherry and smoke. The stem inclusion shows in the mouth stripping tannins but the fruit is big enough to linger beyond allowing a nice black olive note to develop. This one calls for a nice rich steak and a long decant.
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