Smoke, cherries, plums, and bacon. Drinking very well, plenty of structure and tannin hanging around but also very giving. A food wine to be sure. Had this on the boat with some steaks and it was just killer. Hard to think of another syrah that has the acid to be great with food, tastes awesome on its own, and has old world styling. Just great stuff.
Smoked bacon-wrapped plums. As other tasters mention, I also had to wait a couple hours for the VA to relax. Really has not changed since my July tasting.. and there's nothing wrong with that. Very solid
This bottle was pop n poured and that was a mistake. We didn't have time to decant properly. There was some VA and detracting heat on the finish that I suspect would've disappeared had we decanted it appropriately. The fruit and flavor profile were tight as well. Suggest 2+ hours of air.
Popped and followed for 4 hours open. Very dark purple, almost opaque with quick, clear legs. Moderate sediment. Profound and pure blackberry, caramelized pork, and Backwoods Smoke cigarillo aromas that seemed to lose a lot of intensity after an hour. The palate is wonderfully juicy with acidity and is joined by some serious mineral texture, making this an absolute foodie wine. It has a light-medium body but delivers oodles of fruit goodness into a long finish. It did seem to jumble a bit from hour 1-2 where I thought the oak monster was making an appearance, but by the third hour in decanter the elements mingled perfectly into a really attractive package. 5+11+17+8= 91
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