Extremely dark, inky, black, impenetrable; dense in every way, this highly extracted wine is a real tongue-stainer. The fruit is blueberry compote; the tannins grippy and strong, but polished and ripe; the acids and minerality keep the power under a firm leash.
The addition of 44% Cabernet Sauvignon adds needed backbone and steel to Syrah’s soft fruitiness. Actually, the Cab aromas of blackcurrants are so strong they tend to overpower the wine. In the mouth, it’s incredibly rich and dense, but it’s also velvety and creamy. It’s so succulent, you find yourself admiring the flavors a minute after the last swallow. Editors’…
Shows the cherry, leather and pepper flavors of Syrah, along with Cabernet Sauvignon’s deeper black currants. The combination is a dry, full-bodied red wine whose rich tannins call for grilled meats. Give it a few hours of decanting.
A sort of Super-Walla Wallan blend of Syrah (55%) and Cabernet Sauvignon (45%), all from Christophe Baron’s Cailloux vineyard. Cailloux’s fabled cobblestones lend a distinct minerality to this tour-de-force blend. Fat, plump Syrah provides most of the fruit power, with the Cab, on the racy side, adding proportionality. Plenty of roasted barrel flavors on the finish.
Made from the same late-picked Kiona Vineyard Syrah as Mark Ryan’s “Bad Lands,” here blended with Conner Lee Cab. It’s a benign monster; dense, concentrated, packed with berry, cassis, caramel, coffee liqueur, black tea and butterscotch.
This Syrah/Cabernet blend, from Red Mountain grapes, is what winemaker Chris Gorman calls his reserve. He pulls out all the stops, picking his Syrah at 30 brix, using 100% new oak and finishing the wine at a hefty 15.5% alcohol. The predictable result is plenty big, slightly raisiny, with a hot finish.
A 50-50 blend of Cabernet Sauvignon and Syrah, this is available only from the winery. Too bad, because it’s an excellent effort, combining hints of cracked pepper and licorice with plummy fruit and touches of vanilla oak. It’s creamy in texture, with plenty of fruit alongside silky tannins on the finish.
Copious oak results in aromas of mocha, vanilla, coffee and resin, while black plum and earthiness fill in the gaps. The palate is straightforward and intense, while flavors of cassis, berry and dark plum are ripe, sweet and bold. Solid as a brick and pure, with a slight herbal twist to the finish. Drink now through 2013.