2008 Akoma Zoume Syrah Athena Mountain Terraces

Community Tasting Notes (6) Avg Score: 89 points

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  4/7/2013 - WetRock wrote:

  Baked expression with an almost oxidized like quality. Very ripe fruit in the background and an uneven overall feel. Some heat on the back end. Not very together and not looking like it could improve. No so good.

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  2/26/2012 - ToddS wrote:

  Nice wine, but I agree with Loren on the Oak. Doesn't completely cover the other flavors, but it is quite noticeable. We'll buy more.

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  2/24/2012 - Vinomarcus wrote: 90 Points

  Impressively expressive nose. Loads of ripe red fruit, distinctive streak of lavender, a very floral wine overall. Very well knit, nicely balanced and fairly soft on the palate. This was really enjoyable. Great job!

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  2/23/2012 - Loren Sonkin wrote: 88 Points

  Some Syrahs: Very solid wine. It had a bit too much oak for my tastes, but that must be tempered by a) I drank it very young and b) ymmv. There is very nice cool climate Syrah. It has nice boysenberry aromas and flavors. Some fresh cut lumber and some vanilla. A nice back bone of acidity as well. I think this is some of the same vineyard Pax uses for Agharta and there is some resemblance. I would like to revisit this in a few years.

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  10/10/2011 - MotoMannequin wrote:

  Pop & pour, showing dark garnet in the glass with lightening at the edges. Red-fruited nose shows good complexity, with cherries, eucalyptus, and smoky French oak. Palate is cherries, plums, eucalyptus, and a floral/iron mountain spice reminiscent of wines from the Monte Rosso vineyard on the next ridge to the south. Finishes with refined tannins and French oak prominent, plus a little heat. It's a little disjointed at this stage, but that's forgivable given the youth of this wine. With air time, the cherries begin to verge on candied, so this is a ripe wine, but for my palate not overly so, and this may be characteristic of the vintage, which was hot. This is tasty and approachable now, and clearly shows its terroir. It should improve with a few years for the flavors to become better integrated.

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