Tasted blind, ranked 4 of 4, with two last place votes out of the four of us. Has that telltale ash note that underripe Northern Rhones get. Dilute/watery, tart and short. Wildly underperforms the appellation. Can't imagine this getting better - it doesn't have much structure.
Four Cote-Roties (Amali): The most translucent and bricked in color. Some autumnal fruit on the nose, some earth and bacon character, completely resolved, but this lacks fruit in the mouth and is really quite sour. A little better with food, with helps cut the acidity in the midpalate, but that merely makes the wine palatable rather than interesting, and the finish is still tart and short. This is fading and tastes like it should have been drunk up five years ago.
(Mostly) Northern Rhone Night (Browntrout - Chicago, IL): This was gorgeous, but did fade. Intensely stemmy at first (which I loved), this was a Cote-Rotie throwback. Meaty, funky, and silky, this was beautiful. After 2 hours or so, the wine got pretty simple and grapey. Probably a good time to drink up.
Geeky Syrah Night at Browntrout (Chicago, IL): The nose is clearly stemmy, with a very prominent green olive character. The palate is all olives and meat -- it's a charcuterie tray in a bottle! Tons of acidity keeps things fresh. This is at its apogee now. It definitely faded over the three or four hours that it had been open. Drink up and enjoy now. Unless you think this kind of stuff sucks (and therefore are wrong).
Seems to be at peak. Tannins fully resolved, a very polished, silky texture with the acidity providing most of the structure, and very savoury with brined olives, earth, cured meat and floral notes framing gentle red berried fruit beneath. Very graceful on the palate, a beautiful and compelling Côte-Rôtie that gives me plenty of reasons to cellar my other Texiers for a while.
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