February 7, 2021 - Wow, wow, wow. This remains perhaps my favorite Bedrock syrah ever made. Rich, meaty blackberry nose accented by smoke and black olives. The last time I had this (8 years ago), I noted that it was pretty restrained and elegant. This has filled out now, with a dense mouthfeel, smooth finish, and nice lift from the acidity. A bit more modern-styled than is my current preference (reminds me of a LaLa), but this is really good stuff, and sadly, my last bottle.
December 11, 2019 - Stylistically strikes me as similar to Bedrock’s Griffin Syrah - some round fruit complemented by smoke and savory characteristics... just starting to mellow (tannins are prevalent but feel right for the wine) - at 11 years old, old for a bedrock but by no means near the end of its life. Lovely
July 28, 2018 - Chili, BBQ, Syrah and Other Things With River Rat (Brian Tuite's Backyard): Poured blind as part of a 6 wine syrah flight. Pepper and smoke, lavender (what I would guess to be a trio of whole cluster imprint). Smooth and polished, terrific depth. Cooked meat, garrigue , tangy and meaty, with the herbal qualities finishing the wine. This is bigger styled but made in a way that is delicious.
January 5, 2017 - Sorry, no formal notes but from memory, this was really delicious. Highly recommended.
December 8, 2016 - This syrah still seemed to be in a primary stage. Blackberries dominated the nose and palate with underlying brush. As the wine opened, spice became more prominent, though the fruit also became a bit richer and remained the star. Tannin was well integrated and overall structure made for a balanced wine.
June 14, 2016 - Lovely nose. Tannins clamp down a bit shortly after opening, better to aerate a bit.
August 12, 2015 - I loved sharing this with a new to Bedrock drinker, Jay from WineBerserkers. An aged Bedrock is a good introduction. This was full bodied, smooth, and delicious.
May 3, 2015 - Dark fruit with blueberry, minerality, meat and a great finish
October 13, 2014 - Chris has urged me to seize the day and start popping a few. This wine is just simply incredible. You want to decant for a few hours and then drink it slowly so that it continues to open up and evolve in the glass.
I was expecting this to be good, but it really exceeded all expectations.
May 9, 2014 - Pop and pour - note after 2 hours. black pepper, earth and bacon on the nose. Dark black fruit on the palate. Lots of minerality. Long peppery finish. According to the back label only 40 cases were made. 0.02% of the world supply was consumer tonight. Great wine.