The wine is a fairly deep ruby color, lighter at the edge. The outstanding nose has blackberries, black olives, charred meat, roasted herbs, dark chocolate, minerals, plums, black pepper, with some road tar and earthiness. This has medium body, fairly solid tannins and very nice acidity. On the palate the fruit takes a back seat to the savory elements, adding a nice crushed berry element on the mid palate before some savory roasted herbs and meat juices take over. The long finish is again highlighted by the meat juices, olives and roasted herbs with the fruit adding nice sweetness. An excellent example of a wine that puts the fruit in the back seat and allows the savory elements to drive. My style of wine.
Nose of voilets, green olive, blackberry and blueberry. Palate is semi-rich and leans towards a meaty quality and the blue and black fruit profile. Finishes with ample tannins showing it has years left in the bottle.
Nose of sweet blackberries and blueberry. This starts with some intensity. Black & blue fruited with some purity and finesse, I get some pepper and bacon fat on the midpalate has a metallic edge that comes off a little sour as it goes to finish. It then turns messy and unfocused. I expected more form such a heralded fruit source. Keeping what Mr. Michael Twelftree told me in mind: "It's all about the finish...."
Nick Wittman visits San Diego (Quarter Kitchen - San Diego, CA): Tasted blind. Muscular notes of grilled meats, black pepper, crushed granite, stem and lavender. An interesting and well-made wine, perhaps slightly rustic, but admittedly not a style of Syrah that I usually seek out. Nonetheless, my #2 wine; the group's #1.
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