A night at Pearl & Ash: Super; totally resolved, juicy, fruity, rich, not reductive and showing beautiful blue/purple fruit as soon as it hits the glass; it's lost most of the bacon character but has this great nose of Provençal herbs and olives; unmistakably syrah; super accessible but surprisingly long and layered; a touch soft; the riper-palates in the group were absolutely gaga over this but I preferred the ABC Pinot.
Much more syrah like than I am used to with the Cayuse Syrahs. Great nose of blackberry, vanilla, rhubarb and a bit of the normal Cayuse funk. Full bodied on the palate, great fruit and balance. Long lingering finish. Probably the best Cayuse wine I've ever had.
Ripe wines I wouldn't have cared much for when young get kind of warm and cuddly in maturity in a way I sometimes like a lot, and this was one. Took it to Bill's lunch--Devin described the nose as 'vanilla pudding' and I don't think that was a compliment; I found it more like warm cherry pie with the baked, sweet-tart fruit and toasty crust. Tannins are fully resolved.
Bill's Monthly Lunch - June 2013 (Vancouver, BC): Tasted blind – Vanilla pudding nose with dark fruits, nuts and a hint of herbs. Candied fruits on the palate which are quite ripe. Smooth and lengthy with mostly resolved structure. A delicious wine and one with a decent bit of complexity but still not my favorite style of wine (others at the table liked this wine a lot more than I did). Good.
Decanted for 3 hours. Brilliant purple hue. Extraordinary nose of beef blood, saline, red plum, earth, camphor. Palate was just as impressive, pumping out layers of blackberry, red plum, meatiness, moca, white pepper, and an infusion of saline. Long finish with lashes of plum and mineral. Wow, so alive. Last taste was over 7 years ago with a rating of 86 points. I think I get it now - just a terrific showing.
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