BBQ Wines at Tim's: Beetroot, blackcurrant, chocolate and peppery spices along with an undercurrant of herbs. Softly fruited while still having some leaner character to it, the acid carries it to a good length. Still has some time as it is youthful but also it is drinking well now.
Drinking very well now. Needs 1-3 hr decant to start singing.... Then, very aromatic and relative to other well-made CA syrahs, downright light on its feet. Lavender, violets, rosemary. Paired well with grilled pork, without competing with it.
Slightly stingy nose hinting at tar and cassis. Lively on the palate, first glass showing bright red cherry giving way to dark black fruit, tar, cigar box and meat. Tannins still present but well integrated. Just a hint of green on the very long finish. Later glasses evolved with less cherry up front and more emphasis on the dark and meaty. Lovely.
Tasted this with a Vallin syrah--this is more fruit forward, darker in the glass, though still with a nice vein of acidity on the finish. The Vallin runs laps around it, though, in my opinion. Just not as focused and light on its feet.
TN: Syrahs, Chards, and Turkish food in NYC +; 1/25/2013-1/26/2013 (Sip Sak): My first time trying this wine. Purple in color. The nose is very nice with boysenberries, burnt rosemary, and black pepper. Great texture, slightly lush, slightly slick. While it drinks more cool climate, there is plenty of body and fruit here. A nice streak of acidity. Good boysenberry fruit. Very nice showing and in a good place right now. I will be curious how well this ages.
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