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  1. toddvh


    98 Tasting Notes

  2. 560 B&W

    560 B&W

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Community Tasting Notes (30) Avg Score: 90.6 points

  • PopnPour, tasted over 2 hrs and day 2
    -nearly opaque dark red-black, no bricking
    -intensely jammy berry (boysenberry) at first then picks up some black pepper nuances after an hour; pepper dominates on day 2
    -med/med+ acidity, med weight and depth, jammy dark berry black raspberry hard candy licorice earth, med/med+ tannins; black pepper and olive juice adds complexity on day 2
    -quite impressive with a bit more depth and fruit than some other vintages (and from a bottle tasted a couple years ago) yet retaining fresh acidity, still some upside as it continues to shed tannins

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  • Nose: The nose was highly aromatic and balanced with black and white pepper, black cherries, raspberries, tobacco, and some violets. Though the nose was expressive, it lacked some depth and definition as the tones were more weighted towards the pepper aspect of it.

    Taste: Medium/full bodied with medium+ acidity and medium tannins. The structure has integrated well and the feel showing an elegance to it with black and white pepper, black cherries, tobacco, and violets. The mid-palate and finish are a bit thin unfortunately and most of everything is concentrated on the attack.

    Overall: This has started to somewhat turn into a thought experiment as opposed to a beautifully mature Sonoma Syrah. That said, there still is a good level of enjoyment to be had in the near term, but it feels like it is on the down slope.

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  • Dinner at 90 Miles (Chicago, IL): This is a peppercorn bomb of both white and black. The nose also shows a bit of green olive salinity as well. On the palate, the wine does come off a little bit thin, with an odd touch of strawberry juice intertwined with the other characters which makes it a little bit disjoint. My biggest question here is how this is going to age: while this is a fine wine now, it doesn't seem to have enough stuffing on the palate from ripeness to hold for the long haul. Which is perhaps one of my objections with the "new wave" California producers -- to my palate, it seems that they pick earlier to make wine in a lighter, low-alcohol style, which is to me commendable, but often these wines would benefit from a touch more fruit and ripeness.

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  • Fantastic, with another year in bottle bringing out more complexity without losing any fruit. 12.2%

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  • Based on the results from the last bottle decided to give this a decant before drinking. After two hours in the decanter - first sip was a bit shrill - lots of acid - not much else. Followed this one glass for quite a while as the drinking was not too easy. By the four hour mark - the wine just blossomed like a flower. Savory but with a finish of black cherry, then later plum and tar. The last glass was incredible! My conclusion is that you need to give this way more air than expected in order to appreciate its charms - consumed directly from bottle it is tight, acidic and savory, but four hours in the decanter reveals the beautiful dark fruit and tertiary notes.

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  • By Josh Raynolds
    May/June 2012, IWC Issue #162, (See more on Vinous...)

    (Arnot-Roberts Syrah Clary Ranch Sonoma Coast) Login and sign up and see review text.
  • By Antonio Galloni
    The Best of Sonoma (Feb 2012), (See more on Vinous...)

    (Arnot-roberts Syrah Clary Ranch Sonoma Coast) Login and sign up and see review text.

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