Heater week; 3/8/2024-3/17/2024 (Chicago, IL): A further improvement on the 2004 and 2006 -- this has more expressive aromatics on the nose, with the lifted and lighter profile that I seem to be gravitating towards for these wines. Distinctly perfumed.
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Deep red color. Aromas of blackberries, bacon fat and smoke. Ripe, full-bodied fruit in the mouth with excellent depth and length. Thick and complex on the palate. At peak.
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Brought to a large gathering, no formal note taken.
30 minute decant at home, then when we arrived slow-o'd for another 90-120 minutes before I got around to this. Black olives, pepper, blackberry, cured meats all nicely integrated and balanced.
No funk, just a lovely Syrah.
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Shortly after popping the cork, it is easy to discern complex aromas of black olives, campfire smoke, raspberries, violets and gunpowder, all of which gain in intensity with air exposure. On the palate, the wine is exceptionally refined with a medium to full body, copious black fruits, plums, earth and briny minerals. Very long on the finish, with filigree mouth-coating tannins saturating every square millimeter of the palate. The decade+ of cellaring has been transformed this from a funky, boisterous and somewhat awkward youngster to a fantastic, world-class Syrah at the beginning of its apogee! 14.6% ABV. 95.
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(Cayuse Syrah Cailloux Vineyard) Opaque red violet color; sexy, deep roasted plum, pepper, green peppercorn, tart black fruit nose; tasty, rich, plush, tart black fruit, roasted plum, pepper palate; medium-plus finish (decanted for 6+ hours)
(Cayuse Syrah Cailloux Vineyard) Dark red violet color; pepper, tart black fruit, herbaceous nose; tight, tart black fruit, charcoal, pepper palate with balance; medium-plus finish 94+ pts.
(Cayuse Vineyards Cailloux Vineyard Walla Walla Valley) A downright stinky nose with manure, burnt embers, and purple fruit. A well fleshed out, meaty palate dominated by olive flavors in its rich, expansive middle. Drinks like a well-cooked steak. 14.2% alcohol.
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3/17/2024 - acyso wrote: 90 Points
Heater week; 3/8/2024-3/17/2024 (Chicago, IL): A further improvement on the 2004 and 2006 -- this has more expressive aromatics on the nose, with the lifted and lighter profile that I seem to be gravitating towards for these wines. Distinctly perfumed.
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10/22/2022 - hsacks Likes this wine: 93 Points
Deep red color. Aromas of blackberries, bacon fat and smoke. Ripe, full-bodied fruit in the mouth with excellent depth and length. Thick and complex on the palate. At peak.
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8/20/2022 - rocknroller wrote: 93 Points
Siggy's Annual BBQ (Chez Siggy & Jenny's Place, Mpls, MN): Small glass. Love the aromatics on this, floral, bacon fat, earth, dark fruit, and scorched earth.
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8/20/2022 - Bellissimo wrote:
Brought to a large gathering, no formal note taken.
30 minute decant at home, then when we arrived slow-o'd for another 90-120 minutes before I got around to this. Black olives, pepper, blackberry, cured meats all nicely integrated and balanced.
No funk, just a lovely Syrah.
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7/15/2022 - J o e wrote: 95 Points
Shortly after popping the cork, it is easy to discern complex aromas of black olives, campfire smoke, raspberries, violets and gunpowder, all of which gain in intensity with air exposure. On the palate, the wine is exceptionally refined with a medium to full body, copious black fruits, plums, earth and briny minerals. Very long on the finish, with filigree mouth-coating tannins saturating every square millimeter of the palate. The decade+ of cellaring has been transformed this from a funky, boisterous and somewhat awkward youngster to a fantastic, world-class Syrah at the beginning of its apogee! 14.6% ABV. 95.
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