I expected this to be over the hill, but was pleasantly surprised. Perhaps because it had been cellared consistently since 2005 and basically not moved. It is apparently a bend of cabernet, syrah, and merlot, and the fruit character was showing more like a very well aged California syrah than either of the other two. The tannic core was pretty much gone, but there was vibrant fruit, good mouthfeel, and length. Should have probably drunk it 5 years or so ago, but it was surprisingly tasty!
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Seems unfair for me to rate this when it’s so far over the hill. I’d say it’s sufficient to note that its window has passed. Stewed blue fruits with woody anise and spice notes. Smelled hot. Palate was very secondary and hot. Dried blueberries, dusty earth, and a raisiny finish.
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really "Good" Acidity on this bottle, starts out Tart but not too much. It improved at 1 hour was a nice mix of Rhone styled new world Grenache and some Earthy Pinot notes. Quite Brambly but worked well with Chicken, Rice and Haricot Verts...More fruit showed toward the end. Reminded me of a Dirty & Rowdy Mouvedre at times. Know it has Cabernet but it was hiding. Good showing.... 2 days later much better showing more Fruit and depth.
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Scholium Dinner (Ripple - Cleveland Park, Washington, D.C.): While drinking this with Abe, he spent a good deal of time describing this wines story and the role that winemaking had in the final product. I'm happy he did, because when I first smelled the nose I was sure that it was heat damaged. Abe said that reduction was a natural part of this wine, and not a flaw. Good to know. The nose had stewed warm dark fruits; plums, blackberries, and blueberries. There was also a warm charcoal note too. The palate was far more to my liking with spicy red and dark fruits with a nice floral component. Very nice acidity on the finish too.
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You drink Abe's wine to learn something and here's what I learned from this wine: Cabernet and Syrah kind of cancel each other out, varietally speaking, which results in a wine that lacks distinction but is drinkable (albeit in a big, blowsy way). The wine is deep purple in color, with aromas of huckleberry, blueberry, and grape with an elusive floral note. The grapeyness of the palate hits you next, which does shade into more complex tastes of berries, spice, and flowers. Quaffable with pizza or chili but not if you plan to drive after, since it is pretty high up there in the alcohol department. I detected no heat from the alcohol (all the more dangerous) but trust me: it's there. Expensive for what you get @ $35
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Very funky and different...but in an okay way. Incredibly long finish (at least 40 seconds). Nose of cherry, new car leather, and a cedar cigar box. Tastes of sour grapes or unripe berries with some jammy notes. A bit vegetal. Smoky. Still very tannic. It's like you're smelling a mature Old World wine and then you're tasting something completely different. This is not for everyone.
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Popped the cork and noticed that this had thrown a TON of sediment, and therefore decanted. This wine has a blueberry/blackberry nose with chocolate and pine. The pine threw me at first, it had a household cleanser smell to it, but it was more obvious after awhile. Palate-wise this was like pomegranate juice, in that it had rich red fruit and a tart finish to it. It really went through a sweet to tart transition with each sip, like eating pomegranates. 50+5+12+15+5
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Abe Schoener and crew over at Scholium Project continue to amaze me. Every one of their wines is something unique and yet still well crafted and very tasty. The Satrapies of the East is no exception. This one is a big, tart fruity wine - a mouthful, with a long heavy finish. Great acidity, tannins and balance - I will definitely be hunting this one down again. I brought the bottle over to a friend's house to have with dinner and, as expected, it impressed everyone there too. Great paired with red meat or another hearty meal.
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Pulled it out of my cellar and popped before checking cellartracker. Bright plumb fruit, heavy oak tannins, high alcohol...while I was drinking it I was thinking it was one of the under $10 wildcards in my cellar. $30? now I'm shocked. Deep color, significant fine sediment. Tart lingering finish on day 2, tannins nonexistant.
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I actually quite liked this altough no doubt it is a differently styled wine. Lots of medium weight fruit that is swallowed up by tannin. Although there is plenty of fruit there is also a lean signature to the wine. I wouldnt call it green really but maybe just past that point. Its a very interesting wine to sit down with. Surprised to read that its Cab based too. I guessed Cab Franc and had no idea until posting this. Interesting but maybe not worth the coin except for an experiment.
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2 hour decant. Not as enthralled as the note before. I got more blueberry at the start, though later on it did pick up some tartness that might move it more into the camps they were discussing. Not at all the light bodied wine earlier tasters describe, the body is actually quite good, but to me this was far too sweet. It seemed a bit too much like a berry syrup or jam. No cab notes at all, though I caught a whiff of cassis when I first popped the cork, but then it was gone. If I had to guess about my other Scholium holdings based on this, I would guess that the Syrah and PS's I have could really please the right person, but that that person most likely isn't me!
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we liked this. Different, but not fake or generic. Rich boysenberry fruit, floral- violet, but a bit crazy, rustic, primary, even a touch savage? Controlled savage-ness? To me it's more boysenberry than blackberry, because it doesn't have the touch of acrid bitterness that blackberries have. You had just cleaned the toilet with toilet bowl cleaner, then you accidentally spilled in your boysenberry jam and some green pepper slices and a piece of chalkboard chalk and flushed it down.
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Will wait to rate over the next 2-3 days, this puppy needs to open up. Day 1 - On the nose - dark fruit, spice, a bit barnyard, and something organic I can't place. On the tongue it's syrah-like, and tightly wound. A little heat also, with chalky currants, spice, and a bit of oak. Was expecting something more... not sure what, but based on my previous Scholium experience (which was transcending) I guess I was hoping for a repeat. We'll see where this goes....
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I enjoyed this more than I expected. A blend of two decommisioned wines, a syrah and a cab neither of which merited being released on their own. In this case, the whole seems more than the sum of the parts. The syrah dominates with beautiful black and blue fruit elements but where it might have been too soft on its own, the cab sharpens the flavors, gives it a little bite and more complexity. The result is a delicious wine that is very approachable but worth spending some extra time and concentration on the part of the drinker.
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Like all other Scholium red wines it is big in every way but balanced between fruit, tannin, and acid. However, unlike all other Scholium red wines, it is accessible early. Dark red color with aromas and flavors of blackberries and plums.
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Dense dark and spicy with a think finish. I would have thought that this was a premium Syrah. This wine is huge and now seems typical of the Scholium Project .. totally unpredictable. Drank over two nights, interesting.
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a nice wine. did not know what grapes were in the bottle. it was light and had tannins. shocked to read cab was first grape. nice nose and fruit.seemed more like pinot/syrah. a nice drinker at a nice price
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I know this sounds crazy, but I opened the bottle and had a glass immediately and it wasn't that remarkable. I was then out of town for the next 3 days, leaving the bottle (corked) on the counter in our kitchen (not great oenophile form...I know). I decided to try a glass upon my return and it was fantastic. It was a superb fully bodied syrah-like experience. I've heard the Petite Syrahs need to sit for 5-7 years, but maybe that's the case for all the Scholium Reds.
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Day 1: Nice nose, bland pallate. Day 2: Some spiciness arrives. Still lacking anything particularly unusual or interesting (What I'm looking for when I get a Scholium Wine). I'd buy more for $15. For $35, I'll pass.
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Really big and chewy...it look a long time for it to open up. The interesting part was that it was like drinking two different wines from the same bottle: one upon first pouring and the second after it opened up considerably. I liked it (since I'm into big syrah's recently), but my wife didn't (she is more of smooth meritage, pinot, dare I say merlot kind of wine drinker).
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9/17/2023 - peter.pound@morganlewis.com Likes this wine: 90 Points
I expected this to be over the hill, but was pleasantly surprised. Perhaps because it had been cellared consistently since 2005 and basically not moved. It is apparently a bend of cabernet, syrah, and merlot, and the fruit character was showing more like a very well aged California syrah than either of the other two. The tannic core was pretty much gone, but there was vibrant fruit, good mouthfeel, and length. Should have probably drunk it 5 years or so ago, but it was surprisingly tasty!
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12/25/2020 - pdr_urrutia wrote:
Seems unfair for me to rate this when it’s so far over the hill. I’d say it’s sufficient to note that its window has passed. Stewed blue fruits with woody anise and spice notes. Smelled hot. Palate was very secondary and hot. Dried blueberries, dusty earth, and a raisiny finish.
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9/18/2017 - JoeDwine wrote: 91 Points
really "Good" Acidity on this bottle, starts out Tart but not too much. It improved at 1 hour was a nice mix of Rhone styled new world Grenache and some Earthy Pinot notes. Quite Brambly but worked well with Chicken, Rice and Haricot Verts...More fruit showed toward the end. Reminded me of a Dirty & Rowdy Mouvedre at times. Know it has Cabernet but it was hiding. Good showing....
2 days later much better showing more Fruit and depth.
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11/20/2016 - citizen1 wrote: 75 Points
Clearly past it's prime. Asparagus on the noise and tartic acid on the tongue.
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8/4/2011 - tooch wrote:
Scholium Dinner (Ripple - Cleveland Park, Washington, D.C.): While drinking this with Abe, he spent a good deal of time describing this wines story and the role that winemaking had in the final product. I'm happy he did, because when I first smelled the nose I was sure that it was heat damaged. Abe said that reduction was a natural part of this wine, and not a flaw. Good to know. The nose had stewed warm dark fruits; plums, blackberries, and blueberries. There was also a warm charcoal note too. The palate was far more to my liking with spicy red and dark fruits with a nice floral component. Very nice acidity on the finish too.
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11/7/2010 - gwkozar wrote: 87 Points
interesting. alcohol nosefor first 20 minutes, then disappear. Tannins seem to be dropping out leaving sweet fruit.
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8/2/2010 - ERx wrote: 89 Points
Interesting red-- certain tartness; ruby red with copious amounts of fine sediment. Interesting...
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7/28/2010 - drdebs wrote: 87 Points
You drink Abe's wine to learn something and here's what I learned from this wine: Cabernet and Syrah kind of cancel each other out, varietally speaking, which results in a wine that lacks distinction but is drinkable (albeit in a big, blowsy way). The wine is deep purple in color, with aromas of huckleberry, blueberry, and grape with an elusive floral note. The grapeyness of the palate hits you next, which does shade into more complex tastes of berries, spice, and flowers. Quaffable with pizza or chili but not if you plan to drive after, since it is pretty high up there in the alcohol department. I detected no heat from the alcohol (all the more dangerous) but trust me: it's there. Expensive for what you get @ $35
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1/12/2010 - lowereastscott wrote: 88 Points
Very funky and different...but in an okay way. Incredibly long finish (at least 40 seconds). Nose of cherry, new car leather, and a cedar cigar box. Tastes of sour grapes or unripe berries with some jammy notes. A bit vegetal. Smoky. Still very tannic. It's like you're smelling a mature Old World wine and then you're tasting something completely different. This is not for everyone.
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1/2/2010 - psirah wrote: 87 Points
Popped the cork and noticed that this had thrown a TON of sediment, and therefore decanted. This wine has a blueberry/blackberry nose with chocolate and pine. The pine threw me at first, it had a household cleanser smell to it, but it was more obvious after awhile. Palate-wise this was like pomegranate juice, in that it had rich red fruit and a tart finish to it. It really went through a sweet to tart transition with each sip, like eating pomegranates.
50+5+12+15+5
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12/31/2009 - KristianT wrote: 91 Points
Excellent. Good balance and structure.
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12/24/2009 - rjhilgers@gmail.com wrote: 89 Points
Abe Schoener and crew over at Scholium Project continue to amaze me. Every one of their wines is something unique and yet still well crafted and very tasty. The Satrapies of the East is no exception. This one is a big, tart fruity wine - a mouthful, with a long heavy finish. Great acidity, tannins and balance - I will definitely be hunting this one down again. I brought the bottle over to a friend's house to have with dinner and, as expected, it impressed everyone there too. Great paired with red meat or another hearty meal.
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9/17/2009 - AndrewSGHall wrote:
Meh.
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9/11/2009 - Vertical wrote: 87 Points
Pulled it out of my cellar and popped before checking cellartracker. Bright plumb fruit, heavy oak tannins, high alcohol...while I was drinking it I was thinking it was one of the under $10 wildcards in my cellar. $30? now I'm shocked. Deep color, significant fine sediment. Tart lingering finish on day 2, tannins nonexistant.
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3/22/2009 - B Paul wrote: 90 Points
Very unique style. 90+ pts.
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1/31/2009 - Ekoostik wrote: 91 Points
I actually quite liked this altough no doubt it is a differently styled wine. Lots of medium weight fruit that is swallowed up by tannin. Although there is plenty of fruit there is also a lean signature to the wine. I wouldnt call it green really but maybe just past that point. Its a very interesting wine to sit down with. Surprised to read that its Cab based too. I guessed Cab Franc and had no idea until posting this. Interesting but maybe not worth the coin except for an experiment.
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1/21/2009 - sleepyhaus wrote:
2 hour decant. Not as enthralled as the note before. I got more blueberry at the start, though later on it did pick up some tartness that might move it more into the camps they were discussing. Not at all the light bodied wine earlier tasters describe, the body is actually quite good, but to me this was far too sweet. It seemed a bit too much like a berry syrup or jam. No cab notes at all, though I caught a whiff of cassis when I first popped the cork, but then it was gone.
If I had to guess about my other Scholium holdings based on this, I would guess that the Syrah and PS's I have could really please the right person, but that that person most likely isn't me!
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1/21/2009 - gordoyflaca wrote: 92 Points
we liked this. Different, but not fake or generic. Rich boysenberry fruit, floral- violet, but a bit crazy, rustic, primary, even a touch savage? Controlled savage-ness? To me it's more boysenberry than blackberry, because it doesn't have the touch of acrid bitterness that blackberries have. You had just cleaned the toilet with toilet bowl cleaner, then you accidentally spilled in your boysenberry jam and some green pepper slices and a piece of chalkboard chalk and flushed it down.
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12/2/2008 - B Paul wrote: 89 Points
Shocked to find out this was a cab-based blend. Did not taste like a cab to me. It was very light but approachable and pleasant.
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11/6/2008 - Caring_Bear wrote:
Will wait to rate over the next 2-3 days, this puppy needs to open up.
Day 1 - On the nose - dark fruit, spice, a bit barnyard, and something organic I can't place. On the tongue it's syrah-like, and tightly wound. A little heat also, with chalky currants, spice, and a bit of oak. Was expecting something more... not sure what, but based on my previous Scholium experience (which was transcending) I guess I was hoping for a repeat.
We'll see where this goes....
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11/3/2008 - Topper wrote: 91 Points
I enjoyed this more than I expected. A blend of two decommisioned wines, a syrah and a cab neither of which merited being released on their own. In this case, the whole seems more than the sum of the parts. The syrah dominates with beautiful black and blue fruit elements but where it might have been too soft on its own, the cab sharpens the flavors, gives it a little bite and more complexity. The result is a delicious wine that is very approachable but worth spending some extra time and concentration on the part of the drinker.
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5/2/2008 - brogie62 wrote:
Like all other Scholium red wines it is big in every way but balanced between fruit, tannin, and acid. However, unlike all other Scholium red wines, it is accessible early. Dark red color with aromas and flavors of blackberries and plums.
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4/27/2008 - 8trigram wrote: 91 Points
Dense dark and spicy with a think finish. I would have thought that this was a premium Syrah. This wine is huge and now seems typical of the Scholium Project .. totally unpredictable. Drank over two nights, interesting.
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2/9/2008 - jdrach wrote:
Nose: Strawberry. Taste: Sour, gamey
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10/23/2007 - spts1000 wrote: 88 Points
a nice wine. did not know what grapes were in the bottle. it was light and had tannins. shocked to read cab was first grape. nice nose and fruit.seemed more like pinot/syrah. a nice drinker at a nice price
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9/21/2007 - BlakeWarnerWine wrote: 91 Points
I know this sounds crazy, but I opened the bottle and had a glass immediately and it wasn't that remarkable. I was then out of town for the next 3 days, leaving the bottle (corked) on the counter in our kitchen (not great oenophile form...I know). I decided to try a glass upon my return and it was fantastic. It was a superb fully bodied syrah-like experience. I've heard the Petite Syrahs need to sit for 5-7 years, but maybe that's the case for all the Scholium Reds.
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5/29/2007 - solman wrote: 85 Points
Day 1: Nice nose, bland pallate. Day 2: Some spiciness arrives. Still lacking anything particularly unusual or interesting (What I'm looking for when I get a Scholium Wine). I'd buy more for $15. For $35, I'll pass.
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5/7/2007 - BlakeWarnerWine wrote: 91 Points
Really big and chewy...it look a long time for it to open up. The interesting part was that it was like drinking two different wines from the same bottle: one upon first pouring and the second after it opened up considerably. I liked it (since I'm into big syrah's recently), but my wife didn't (she is more of smooth meritage, pinot, dare I say merlot kind of wine drinker).
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