Dinner at GlassHalfFull
Carrboro, NC
Tasted December 20, 2007 by HurrahSyrah with 671 views
Introduction
I was informed that a Vayniac, Tarheel17 aka Megan, would be in town... so felt obligated to put together a little get together to meet, greet and of course DRINK! After working with her very busy schedule, we settled on a Thursday evening at a relatively new restaurant in Carrboro, GlassHalfFull. We were joined by Megan's husband Chris and friend Jennifer, Kale (kaleknowles) and his wife, Joanna, Mike (wine-in-chapel-hill), and my friend Kevin and his friend Crystal. After doing a quick search in the wine store attached to the restaurant for a wine to start off the night (settled on the Prager Gruner Veltliner), we were seated in the middle of the attached store section... which made it more tempting to drink the store empty.
Flight 1 - Opening Wine (1 note)
Kale had mentioned that he never had a Gruner before.. so I quickly went to select one out from the store that I felt would be representative of the varietal, yet also offer a little more depth than your normal run of the mill GruVee.
White
2006 Prager Grüner Veltliner Federspiel Hinter der Burg
Austria, Niederösterreich, Wachau
Popped and poured. This wine exhibited a light straw yellow color. On the nose, aromas of limes and white peach were joined by hints of wet stone, lemon oil and smoke. On the palate, citrus flavors were complemented by notes of stone fruit leading to a refined, mineral-filled finish. A nicely constructed wine that went well with the food. HS90
Flight 2 - Que Sera Syrah and the trick up his sleeves (3 notes)
Surprisingly, Mike and Kale decided to both bring Syrah. Both also from the same vintage so this would be a fun little comparison. One from a slightly more established producer (and estate fruit) and the other from an up and coming star producer (as well as a vineyard that is quickly gaining recognition).
Earlier in the day, I had decided to bring the 2001 Torbreck The Factor as I remember enjoying it immensely on my birthday last year and wanted to share it with some of the Vayniacs. I originally was going to brown bag it... but then remembered how I always joke that I would bring a Yellow Tail Shiraz to one of our offlines. As a result, I went to our local grocery store and was about to pick up a YT when I noticed how pricy it had gotten. I decided instead on a cheap Australian critter wine called Mattie's Perch ("THE RIPPER!"). I poured a little bit off for me to try and the rest I poured down the drain. I poured the already decanted Factor into the bottle and recorked the bottle.
Upon revealing and playing up the whole cheap Aussie critter wine (one that Megan was quick to point out that she was familiar with during her time in Hawaii), I advised everyone to taste this one first (knowing that it would be the more subtle in flavors in the lineup and worrying that the freshly decanted CA syrah would overpower the Aussie that had been decanted for 4 hours). Of course, since it was a "cheapie" everyone proceeded to taste it last. The feedback later in the evening was interesting as some people made funny faces at me for asking them to drink the "Mattie's Perch".
Red
2005 Stolpman Syrah Hilltops
USA, California, Central Coast, Santa Ynez Valley
Decanted for 1 hour. This wine exhibited a dark garnet/purple color. On the nose, aromas of blackberries and black raspberries were complemented by notes of licorice, cinnamon and floral notes. On the palate, flavors of rich, ripe blackberries, raspberries and dark cherries were joined by notes of licorice and mocha leading to a spicy finish. This one was quite more approachable at the one hour mark and easily outshined the Herman Story... but over time the Herman Story would win out. HS92
Red
2005 Herman Story Syrah Larner Vineyard
USA, California, Central Coast, Santa Barbara County
Decanted for 1 hour. This wine exhibited a rich, dark garnet/purple color. On the nose, aromas of blueberries, raspberries, and kirsch liquor were supplemented by notes of chocolate with hints of floral notes. On the palate, flavors of macerated berries (blueberry and blackberry) were complemented by notes of mocha leading to hints of earth on the finish. Incredibly rich mouthfeel... I'm definitely feeling this one. I can't wait to get some for myself and try one with a little more age. HS92+
Red
2001 Torbreck The Factor
Australia, South Australia, Barossa, Barossa Valley
Decanted for 4 hours. This wine exhibited a garnet/dark garnet color. On the nose, aromas of blueberries, blackberries and plums were joined by notes of minerality and smoke. On the palate, the fruit flavors mirrored the nose leading to a finished filled with notes of spice and earth. Incredible mouthfeel with finely integrated tannins. Nicely balanced wine that is really coming into it's own. A nice, refined Aussie. HS94
Flight 3 - Dessert Wines (2 notes)
Red - Fortified
N.V. Ferreira Porto 10 Year Old Tawny Quinta do Porto
Portugal, Douro, Porto
Ordered off restaurant list. This wine exhibited a light ruby/orange color. On the nose, aromas of figs, dates, raisins with some nutty scents. On the palate, soft flavors of figs, raisins and dried cherries led to a soft, smooth finish. This one must have been open for quite some time... HS89
White - Fortified
1976 Domaine Cazes Rivesaltes Cuvée Aimé Cazes
France, Languedoc Roussillon, Roussillon, Rivesaltes
Ordered off restaurant list per suggestion from owner. 80% Grenache Blanc, 20% Grenache. This wine exhibited a rich amber hue. On the nose, aromas of orange rind, honey, figs, brown sugar and cinnamon were evident. There was also quite a bit of heat off the nose, which was slightly off-putting. On the palate, Grand Marnier infused milk chocolate flavors were supplemented by notes of roasted pecans, honey and figs. Quite viscous and went well with the chocolate bread pudding. Nice recommendation and something I would never have thought to try otherwise. HS93
Closing
It was great getting to put some faces to the names. I hope that you all had as much fun as I did. I'm sorry Kale for tricking you... but you have to admit... it was a fun little experiment. Happy Holidays everyone!
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