Decanted several hours prior to dinner of pot roast with carrots and new potatoes. Deep color, tar and leather and cigar on the nose. Graphite, woody, dark and subtle fruit. Tannins a little flabby. Long spiced finish. Drinking well now.
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Inky dary and extracted, but polished and smooth. The finish goes on a bit, and I'd consider it well balanced. I get some dill on the nose. The mouthfeel is nice, and small tannins; but, not a lot of complexity in the taste.
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Washington Wine Tasting w/ Steven Tanzer (Palace Kitchen, Seattle, WA): This was basically an unscrew and pour. There was a lot of sulfur on the nose initially. I've had some Loring Pinots that were under screwcap that took a couple hours for the sulfur to blow off. I think that's what this Syrah needed - more time. The nose did improve with more time in the glass and ended up showing some blackberry and spice, but the sulfur was still there after about 30 minutes, though not as much. The palate had nice candied fruit flavors, and a little peppery spice. Good acidity, and a medium-long finish. This was my first tasting of an Andrew Rich wine, and I wish we would have been able to give it more time, I think I would have enjoyed it even more. I also think this is the first time I've had a domestic Syrah that was under screwcap.
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3/17/2013 - Penguino212 Likes this wine: 91 Points
Did not loose it's dense leathery, plummy goodness until the 4th day on the counter.
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1/27/2013 - Penguino212 Likes this wine: 89 Points
Decanted several hours prior to dinner of pot roast with carrots and new potatoes. Deep color, tar and leather and cigar on the nose. Graphite, woody, dark and subtle fruit. Tannins a little flabby. Long spiced finish. Drinking well now.
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6/18/2010 - 907grapenut wrote: 89 Points
Inky dary and extracted, but polished and smooth. The finish goes on a bit, and I'd consider it well balanced. I get some dill on the nose. The mouthfeel is nice, and small tannins; but, not a lot of complexity in the taste.
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7/24/2009 - last chance wrote: 91 Points
Washington Wine Tasting w/ Steven Tanzer (Palace Kitchen, Seattle, WA): This was basically an unscrew and pour. There was a lot of sulfur on the nose initially. I've had some Loring Pinots that were under screwcap that took a couple hours for the sulfur to blow off. I think that's what this Syrah needed - more time. The nose did improve with more time in the glass and ended up showing some blackberry and spice, but the sulfur was still there after about 30 minutes, though not as much. The palate had nice candied fruit flavors, and a little peppery spice. Good acidity, and a medium-long finish. This was my first tasting of an Andrew Rich wine, and I wish we would have been able to give it more time, I think I would have enjoyed it even more. I also think this is the first time I've had a domestic Syrah that was under screwcap.
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