2003 Alcina Cellars Syrah Gabrielli Vineyard

Community Tasting Notes (16) Median Score: 90 points

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  1/24/2010 - E wrote: 80 Points

  More than a year has passed since bushwoods note and not a thing has changed...tannic and acidic and a heavy sediment

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  11/12/2008 - Bushwood wrote:

  As others have stated this wine has heavy sediment and needs time in the decanter to try and integrate the tart acid, unfortunately this never happened for me. Acid was dominate throughout the wine even after a few hours in the decanter. My previous bottle was a much better experience, I'm concerned that more time will only exacerbate the problem.

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  8/16/2008 - pinotwinelover wrote: 92 Points

  Drinking very nicely now, although there is a bit of alcohol on the nose, overall integrated well. Rich style blackfruit

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  3/8/2008 - J @ y H @ c k wrote: 90 Points

  Double decanted back into the bottle at 4:30 pm, then went to restaurant and drank wine starting at 6:00 pm. My wife's note (she really liked it a lot, better than the Novy Syrah of yesterday): Bouquet: Very deep currant and a bit of mushroom. Color deep deep red, almost purple. Acidity pon front of tongue. Smooth mouth feel and full of flavor. No pepper spice but other spices. Full bodied currant and grape flavor. Great with lamb and venison. I think there was some tart cherry and blueberry on the palate. There was a bit of alcohol on the nose but not bothersome on the palate. I would have said 88 pts, but I'm stingier with points than my wife. NOTE: There is a lot of sediment in this wine. I had to wash the bottle before I poured the wine back from the decanter, and there was some sediment at the bottom of the decanter just from the short wait while I washed the bottle. PS: La Grolla at Amersterdam and 80th St. is a very good BYO. $20 corkage, they treat you right, and the food is both diverse and very well done. They had dished with venison, boar, rabbit, lamb, beef, veal, a few different fish dishes, chicken, pastas etc.

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  1/20/2008 - jbposell wrote: 89 Points

  Decanted for 90 minutes, and a good thing too. After about 30 minutes in the decanter, I poured a taste and was terribly disappointed -- the wine was green and tart but with a raisined nose and I thought it was going down the sink. After 90 minutes in the decanter and after a bottle of Radio Coteau's Timbervine had gone down, the wine was completely different. Smooth, interesting, resolved tannins, and a host of dark red fruits, with none of the green-ness found earlier. Gotta love decanting!
  
  Still, not the wine it was before (see my previous notes) -- either a different bottle or a case of "drink it sooner rather than later."

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