Drinking nicely, especially after an hour or so of air. Cherry and plum with some black pepper. Medium bodied with medium finish and fairly grippy tannins.
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Has held up pretty well in the cellar. Plenty of red vibrant fruit with a nice acidic backbone. Wine showed no sign of fatigue over two hours, I did notice a bit more sediment than years past. Drink now and through next year.
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PnV. Rich crimson in color. Super nice round nose with (over)ripe plums, meat, and lavender. Med-light in body. Agree with TopShelf in that the taste does not live up to the nose. Bit of a stemmy aftertaste. I had high hopes after smelling it, but am admittedly a bit disappointed.
Tasted in a Riedel Vinum Syrah glass at 63℉.
EDIT: The stemminess went away on Day 2, making it much more enjoyable. I would recommend decanting a few hours before serving.
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12/31/2019 - whudock Likes this wine: 89 Points
still good dark fruit and lots of brambly notes as well as a bit of earth
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8/8/2018 - ChipGreen wrote:
Drinking nicely, especially after an hour or so of air. Cherry and plum with some black pepper. Medium bodied with medium finish and fairly grippy tannins.
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9/22/2017 - ccotton8 Likes this wine: 88 Points
Has held up pretty well in the cellar. Plenty of red vibrant fruit with a nice acidic backbone. Wine showed no sign of fatigue over two hours, I did notice a bit more sediment than years past. Drink now and through next year.
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12/6/2014 - RMapou wrote: 87 Points
Last bottle. Lighter and less full than the Bald Mountain Syrah, which we had earlier in the week, but still good. Would buy this again.
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10/10/2014 - hesnctrl wrote: 88 Points
PnV. Rich crimson in color. Super nice round nose with (over)ripe plums, meat, and lavender. Med-light in body. Agree with TopShelf in that the taste does not live up to the nose. Bit of a stemmy aftertaste. I had high hopes after smelling it, but am admittedly a bit disappointed.
Tasted in a Riedel Vinum Syrah glass at 63℉.
EDIT: The stemminess went away on Day 2, making it much more enjoyable. I would recommend decanting a few hours before serving.
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