Dark berries, smoke, pepper, some alcohol on the nose. The palate follows suit with more blueberry, blackberry, charcoal and a peppery meaty finish. This is quite a lush wine, but it has the stuffing to stand up to the richness and keep it from being monolithic. Tannins are still somewhat grippy and the acidity keep everything fresh and in line. Not my favorite Cabot, but still good.
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.
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