Community Tasting Note

srh Likes this wine:

Saturday, August 4, 2018 - Winebar [4 Whites, 8 Reds, & 7 *shared* wines] from 08/03/18] (Vintage Wines Ltd., San Diego, CA): "The Syrah undergoes a traditional style fermentation in concrete Nomblot tanks, incorporating 35% whole bunches which are foot crushed. Spontaneous, natural fermentation occurs with minimal punch down and pump over’s. The wine spends 12-14 days on the skins before being racked into a combination of a 2500L foudres & older FR oak barrels for 13 mos maturation." 13.68% ABV, 1.7 g/l R.S., 5.6 g/l T.A., & 3.74 pH.

N: Ripe, lots going on, but tough to parse; Intensity lurking!

P: Med body; RNDISH etry with NICE frt met by some puckerish astringency which loses the MAJORITY of its bite as it transitions into a LONG, balanced, VERY slightly tangy, very, VERY slightly bitter finish with notes of swtness to the very, VERY fine tannins. Needs/DESERVES another 12-18 mos, then approaching its 10th. My VG+/EXC-. 94 pts Tim Atkin, 88 WS, & 17/20 Jancis Robinson. [This vendor's $22.95 is ≈$6 < than the only U.S. wine-searcher listing, & that vendor wants a min order of 6 bottles!]

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