Via Coravin. Loads of blackberry and figs. Tannins certainly softening from 3 years ago. The heat is not too significant, but I think if you had a couple of glasses you might feel it. Quite a bit of sediment. Definitely better as a dessert wine, as it might be too big for accompanying food.
Great example of wonderful 07 fruit. Although decanted about 90 minutes, the graphite/pencil lead that I'm not a big fan of took about 24 hours to dissipate - and left a wine with complex integrated fruit and minimal tannins that was quite enjoyable. Very pleasant.
Jamie Kutch Visits The OC For Dinner (Luciana's In Dana Point (South OC)): Is it wrong to drink Switchback at 11AM? It simply cannot be! While not my norm to drink at 11AM, I did open this in advance of a dinner later this evening where it will be the closing wine with a chocolate dessert. Having been open now about 30 mins, I don't smell any heat or prune yet, although it does a bloody note on the aromatic. The palate? Lots of cocoa, dark chocolate, some chalk and dark berry, with some acid lingering in the finish underneath the fruit markers. With 8 hours to slow ox, we'll see how this does tonight but I offer this intro note for those who may have a bottle they need to open in a pinch and pour...it's fairly closed, restrained with this little amount of air....then at dinner, while I love this producer and consistently buy the wines, this vintage is too big for me. Listed on the bottle at 16.8% and even with some chill, it shows, especially when the wine warms up. Has the dark fruit and petite core I enjoy but the wine's alcohol was too prominent aromatically for me last night. I only had about 1.5 ozs, given we had to spread the pours and this was about as much as I wanted. I don't have any more of the 2007 and that's ok.
Decanted 3 bottles for 3+ hours - definitely recommend - was tight out of the bottle, needs some air time to really show.
Color is a deep/inky purple. Off the charts in richness as well as a full bodied style. Dark fruits, blackberry, licorice, meats, coffee, pepper, sweet spices, vanilla oak (mid palate). Tannins sweet and integrated(ing).
Concentrated, mouth coating texture - a real "purple teeth" effect from this wine. This is still very young but drink beautifully right now. A great pairing in Fall/Winter for any grilled meats, stews or braised meats. WOTN for this crew
Big bold CA wine. Wife a big fan. Decanted about an hour. Ruby hues with massive amounts of dark berry fruit. Tannins integrated but could go several more years. Very nice wine if big and bold is your style.
Easily the darkest wine I’ve seen (pitch black). Reminds me of a solid Aussie Shiraz. Loads of oak, menthol, vanilla, anise, black fruit, and a little to much prune. The alcohol is definitely noticeable. Not my style for the price.
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Enjoyed at the end of our annual party, with dessert that was an apple crumble or something decadent like that. Putting the dark fruit and intense flavor with that dessert, it works great. This vintage is dark, it's big and there is heat in the aromatic. Hell, it's labeled at 16.8% so it's not like we have to have an argument about subtlety. With this vintage, you open, you stain your glass, you enjoy it!!
Definitely a Foley wine, heavily extracted, grape syrup, fruit bomb. A nice wine but I'm definitely not as big of fan of this or petie sirah as in years past. I am preferring old world rhone wines right now.
At 16.8% alcohol, it was borderline port. I felt the alcohol more than tasted it, so the delivery was right. Syrupy and grainy in texture it offered a huge mouth-feel of dark ripe fruit. At first there was menthol / mint on the nose and then it faded to smoky meat. Long finish with jumpy tannin.
Teeth numbing. Dark and syrupy. Blackberry tart. Very, very concentrated after four years and needs another five years probably to loosen up just a little. Wonder if my cellar has room to hold these big boys that long.
Huge huge wine up front with loads of charcoal, black roasted fruits and sweet spices. Needs air, air air. The palate is as huge as one might expect with a heavy feel and a bit of a grainy texture. Tannic finish (duh!) that ends chalky. Needs a ton of time as expected, but really good for what it is.
Pretty amazing that someone could get the Petit Sirah that ripe without any harsh tannins. A nice ooze monster if you are into that sort of thing, but lacking any real complexity. It was a flashy wine with its fruit and ripeness. Tannins were ripe and integrated. While the wine wasn't hot at all, the alcohol sure hit me hard later on in the night. If you are a carnivore looking to wash down a hunk of meat, this is a wine for you.
Opened and poured at the request of my SIL for something big. I said aged or baby petite--he said baby. Out came the cork. Into the glasses, giving up nothing but some cocoa powder. Into the decanter, back to the cellar for a KB Garys' pinot. We'll head back to the SR after dinner--it needdddddddddds a decant..........at 2 hours in the decanter, into the glass. Big wine, as big as the 2005, maybe more so but smooth and dark, a glass stainer. A molten quality to the wine, molten charcoal, chocolate and dark berry, all liquified with a pure decadent finish. It won't make it until tomorrow but be sure, this is neither restrained nor delicate--pure, big and long.
I knew this was too young, but I wanted to try it anyway. It was unpleasant on opening. Raw, rough, alcoholic and overly tannic. I decanted it for a while and then back in the bottle for Day 2. Much more reasonable on day 2. A nice combination of black fruits, this is quite a muscular brute. It showed glimpses of complexity and had a velvety texture that was light enough on its feet to not get bogged down. I will certainly wait on my other bottles, but this was instructive to try this young.