This is one of the best syrahs we have had in a long time. The tasting window in Cellar Tracker is off, in our opinion. This wine will last a long time. It isn't a fruit bomb, but it is a super well-balanced syrah worthy of a high score. We are not sure what has happened to Page's wines recently, but this is the Page that we remember.
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I'm not into rating wines and I don't drink enough whites to have an opinion that would qualify me to do so, but this was a very nice wine. The Roussanne gave the wine a real backbone that worked welll with chicken off the grill. If I could get my hands on more of this vintage I would buy more than a couple of bottles.
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One of the best white wines we have had in a while. We really prefer red wine, and it is rare that we find a wine that has enough body. This is a mouthful of wine. We served with chilled dungeoness crab and found that it got better as it warmed up. Our best suggestion would be to not serve it chilled. Allow it to warm a bit. It opened up a lot after about an hour at room temperature.
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2004 Page Cellars Syrah
3/19/2010 - jackh wrote: 90 Points
This is one of the best syrahs we have had in a long time. The tasting window in Cellar Tracker is off, in our opinion. This wine will last a long time. It isn't a fruit bomb, but it is a super well-balanced syrah worthy of a high score. We are not sure what has happened to Page's wines recently, but this is the Page that we remember.
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2006 Brian Carter Cellars Oriana
1/26/2010 - jackh wrote:
I'm not into rating wines and I don't drink enough whites to have an opinion that would qualify me to do so, but this was a very nice wine. The Roussanne gave the wine a real backbone that worked welll with chicken off the grill. If I could get my hands on more of this vintage I would buy more than a couple of bottles.
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2006 Quails' Gate Estate Winery Chardonnay
1/16/2010 - jackh wrote: 91 Points
One of the best white wines we have had in a while. We really prefer red wine, and it is rare that we find a wine that has enough body. This is a mouthful of wine. We served with chilled dungeoness crab and found that it got better as it warmed up. Our best suggestion would be to not serve it chilled. Allow it to warm a bit. It opened up a lot after about an hour at room temperature.
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