Noticed a LOUD note of cedar when I first decanted it, but that faded pretty quickly. Still, a bright woodsy nose throughout. Just a hint of eucalyptus on the palate. Very enjoyable with a grilled steak.
With roast lamb, a Scott Harvey Syrah, his 06 Mountain selection. Not as complex as the Buena Vista Ramal Chard I had beforehand, but once it opened up after 30 minutes, it zinged and zipped around nicely, as Scott's picking a point tends to do. Still a little port-y, but only slightly, and that addition just mellows and keeps it relatively one-dimensional but very round and comforting. A good, deep fun winter wine. I think I prefer it with lamb stews and deep flavours like that, but it was lovely with the roast leg.
Initially it's coming off as kind of hot, lots of spice and alcohol. Clearly great acid, but an every-so-slightly perceptible touch of sugar. Probably there is a bit of Forte blended in here as Scott tends to do. After a while open, it's getting better and better. Bigger, fuller body than I was expecting, but nice flavours and textures. This is a wine that needs time to show its strengths.
Think this one is still way too young but it's a big Syrah! Lots of dark fruits with some pepper on the back end. Full mouth feel and chewy as all heck. Beautiful fruit on the nose too. Drank it alone but think this one would pair nicely with food.
The 06 Syrah is at a high and wonderful peak: a divine cassis-driven accessible wine, with perfect acid balance. Imperceptibly off-dry, it's not over-extracted fruity, it's lively, open and playfully fruity. Drink it next to a Wellington Syrah and you'll notice it's less tanniny. less stalwart and more fruit-forward with noticeable sweetness in comparison. Nonetheless on it's own or drunk with your godmother's deeply rich and warming chicken and mushroom slow-cooked Lancashire stew, parsnips and red cabbage during a cold winter's night at -11, it challenges any drink for perfection. With nice soft tannins, you can drink it now, or keep a couple of years or more and it'll still be good.
I wanted so much to enjoy Scott Harvey's mixed case from woot but unfortunately it's been a bit of a disaster. The forte in the blends make everything taste like dry port. On the one hand there's a richness there that I can certainly see would appeal to some palates, but unfortunately this just isn't my style.
Typical syrah. Dark purple color. Tons of blackberries on the nose and palate and black pepper for days. Lacking the jammyness found in many California syrahs. Smooth, well integrated tannins. A by-the-book syrah.
After dinner, we drank this bottle and enjoyed it very much. A little smoke and chocolate tiptoeing in the background and cherry pie stomping on my taste buds. I don't know when this wine is supposed t peak or when it will begin to decline. However, I do know it drinks beautifully right now. Looking forward to our next one.
Purple, thinning toward the edge. Almost jammy blueberry nose. Deeply fruited blackberries and dark cherries, decent acid, smooth tannins, all nicely balanced, with a medium finish. Not complex, but very good, and well worth the price.
We were surprised that his wine would be so flavor rich at this date. It was berry rich and not as dense as I expect from a Syrah. Though the tannins were present, it left an oak flavor on the palate rather than a stringent finish. We loved it.
Very good. Solid nose with deep purple grape, some earth/leather/must. An explosion of flavor in the mouth, with good "structure," but absolutely pleasant as a sipping wine; no need to eat with this. There was a bit of the nasty purple grape soda flavor that haunts the Inzinerator, but here it was a complement to the overall flavor profile, not make you think you're drinking cough syrup. Big fan.