A noble red wine, based on the finely ground tannins and superb integration of fruit and oak. There’s a purity to the complex waves of blackberries, currants, Canadian bacon, dried herbs, black pepper and sandalwood, with a minerally tang that must come from the soil. Wonderful now, this great Syrah should develop additional bottle nuances over the next six years.
This is an expensive Syrah. It's also a very good one that exhibits its origins in the soft, rich tannins and herbaceousness that acccompany the blackberry and cherry fruit flavors. Bone dry, and without overpowering oak, the wine has a firmly tannic structure that calls to mind roast lamb. Drink now through 2006.
The most important aspect of this wine is acidity. Without it, it would be just another mushy, chocolate- and blackberry-flavored wine. With the crispness, it achieves real balance, and lets the palate discover additional complexities of sweet, smoky leather, mushu plum sauce and a salty tang of blood.
Tight and hard in tannins now, with a dusty astringency, especially on the finish. But there’s a considerable heart of blackberries, currants and dark chocolate, accented with complex notes of violets, leather, dried herbs and peppery spices. Not ready now, but should easily negotiate the next 4–6 years.
Fruit seems easy to achieve in Syrah, but balance and elegance are more difficult goals. This fine wine is exuberantly fruity—red and black cherries—and adds notes of pecan pie, chocolate and spice. Full and soft in the mouth, yet tangy and fresh on the finish.
Palmeri’s Cab-Syrah blend still is a soft, fundamentally direct wine. But it shows balanced harmony and lusty flavors of cassis, cherries, chocolate and dried herbs, tinged with new oak.