I do love this wine. We also have some Judge vineyard from the same vintage but not up to this level. I think the winemaker mentioned that he started adding viognier in later vintages but I wouldn't be surprised if (judging by the nose) this had some too. Nose of mineral bath salts, chocolate orange, caramel and Play-doh. Generous mouth of carbon paper, dried leaves and blueberry extract. Long finish of aniseed and woodshed. Excellent pairing with ramp-marinated steak.
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Very moreish. Lovely nose of raspberry essence, sherbet and newly-rained on earth. Substantial mouth of milk chocolate, ruby red grapefruit, blueberries and eucalyptus bark. Long finish of licorice, Maltesers and plum skins. I think I can even detect some toasted oak halfway through the finish. Virtually no sediment leading me to believe that is not going to develop much further.
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This wine has gotten better since I last drank it several years ago. Still has 1 or 2 years left but in fully mature stage and definitely not getting any better.
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Really enjoyed this. A few hours of bottle air helped. Good herb tones, a touch of meatiness, and dark black fruits throughout. Nice structure & balanced finish had our group guessing Cote Rotie blind. After ~6 hours of air it started to lean more toward fruit & showed its California side, but the whole ride was enjoyable.
Inky, dark purple color. The nose is very complex with a very old world profile of gunflint, smoke, animale, meaty, violets, and plums. This is a classic syrah on the palate - blackberry, plum, smoked meat, violets, spice, and minerals. Structurally, there are ample, sandpapery tannins that create a rustic mouthfeel, but the acidity is well managed and supports the fruit beautifully. Overall, Shane Finley did an excellent job of creating a cool climate syrah with character and complexity. It needs food to help tame the tannins, but it is well made in a rustic, masculine way.
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10/21/2022 - tenorselbow wrote: 94 Points
I do love this wine. We also have some Judge vineyard from the same vintage but not up to this level. I think the winemaker mentioned that he started adding viognier in later vintages but I wouldn't be surprised if (judging by the nose) this had some too.
Nose of mineral bath salts, chocolate orange, caramel and Play-doh. Generous mouth of carbon paper, dried leaves and blueberry extract. Long finish of aniseed and woodshed. Excellent pairing with ramp-marinated steak.
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1/4/2022 - tenorselbow wrote: 93 Points
Very moreish. Lovely nose of raspberry essence, sherbet and newly-rained on earth. Substantial mouth of milk chocolate, ruby red grapefruit, blueberries and eucalyptus bark. Long finish of licorice, Maltesers and plum skins. I think I can even detect some toasted oak halfway through the finish.
Virtually no sediment leading me to believe that is not going to develop much further.
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4/30/2021 - toddmk Likes this wine: 91 Points
This wine has gotten better since I last drank it several years ago. Still has 1 or 2 years left but in fully mature stage and definitely not getting any better.
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4/2/2017 - cobbpa wrote: 91 Points
Really enjoyed this. A few hours of bottle air helped. Good herb tones, a touch of meatiness, and dark black fruits throughout. Nice structure & balanced finish had our group guessing Cote Rotie blind. After ~6 hours of air it started to lean more toward fruit & showed its California side, but the whole ride was enjoyable.
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1/16/2016 - Meerlust wrote: 89 Points
Inky, dark purple color. The nose is very complex with a very old world profile of gunflint, smoke, animale, meaty, violets, and plums. This is a classic syrah on the palate - blackberry, plum, smoked meat, violets, spice, and minerals. Structurally, there are ample, sandpapery tannins that create a rustic mouthfeel, but the acidity is well managed and supports the fruit beautifully. Overall, Shane Finley did an excellent job of creating a cool climate syrah with character and complexity. It needs food to help tame the tannins, but it is well made in a rustic, masculine way.
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