Sanfoan
Member #277,484 signed up 1/3/2013
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2017 Piedrasassi Syrah Sebastiano-Patterson
4/27/2024 - Sanfoan Likes this wine:
2017 Piedrasassi Syrah Sebastino-Patterson vineyards. 13.5% abv. 100% Syrah. Purchased on release and kept in my cellar. First bottle of six. PnP, poured in a glass and let breathe for a couple of hours. I’ve tasted this before and this doesn’t seem to have evolved much, at least from memory. Both on the palate and on the nose, this still feels quite primary.
On the nose, there is loads of savory herbs (I get a good amount of thyme), olive tapenade, it’s meaty, peppercorns, some black tea, dark fruits, I would say mostly blueberries and maybe some sour cherries. On the palate, there’s more meat, maybe some lamb, some boysenberry, some blueberries, some rosemary, and some black tea. I feel like the palate might be a bit closed at the moment, but that might just be me. Very long, some tannins, medium plus acidity, and medium body. Overall, I will leave these alone for a few more years, maybe wait until the 10-year mark?
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2013 Kerloo Cellars Syrah Upland Vineyard
4/24/2024 - Sanfoan Likes this wine:
2013 Kerloo Cellars Upland Vineyards Snipe Mountain. 13.9% abv. 92% Syrah, 8% Viognier.
Kept in the cellar since release. Third bottle from six originally purchased from the winery. Popped and poured, wasn’t sure how much life this had left. Poured a glass, let sit for about a half hour. On the nose: classic Kerloo syrah nose, crushed flowers (violets?), some black pepper, smoked meat, maybe some tar (?), some boysenberry, this kind of reminds me of some Huckleberry jams I used to have when I lived in the PNW. It’s not jammy per se, it is modern, but not overly so. There’s some cedar and some savory herbs. Overall, nose is still very much alive.
On the palate, feels quite meaty (again, smoked meat comes to mind), black pepper, tar (there’s a bit of an astringency), black tea, some dark fruits, maybe some licorice, very dark black cherries, some very ripe blackberries. Still slightly grippy tannins. Medium plus acidity. Medium plus length. Medium plus body. While the fruit is certainly fading a bit (mostly on the palate), I would say that this certainly has a few more years of life left, but if you have more than one, I would not hesitate to open one now.
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2004 Dom Pérignon Champagne
2/21/2024 - Sanfoan Likes this wine:
The 2004 Dom Perignon Champagne has really begun to come into its own. When I last opened a bottle in December 2020, it wasn't quite there yet, but now, it's starting to show some signs of maturity. In the glass, it has a golden-yellow color. The bubbles are fine, though not as lively as before, which is to be expected. On the nose, you get hints of freshly baked bread, walnuts, a mix of orange and tangerine citrus, a hint of the sea, green apples, and perhaps pear. It's a delightful aroma that only improves if you let it breathe for a couple of hours. On the palate, the flavors mirror the scents, with signs of a bit more evolution than what you get on the nose. It's got a good amount of acidity (med+), making it refreshing, with a lasting finish (long finish). It's a great wine that's in a good spot right now, and I think it'll only get better with a few more years. I plan to check back on it in three years.
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