An enormously opulent wine, brimming with gobs of red cherries, currants, mocha, clove, cinnamon and pepper flavors. Impresses for the lushness and integrity of the structure. Brilliant wine, just gorgeous, a real crowd-pleaser. With its recent track record, Kynsi enters the front ranks of California Pinot Noir producers.
Massive, dense, oaky young Syrah, rich and impressive in ripe fruit. The cherries, raspberries and sweet milk chocolate are delicious, and complexed with darker, animal notes that, with the tannins, give the wine weight and gravity.
The wine is a serious Syrah that further establishes Kynsi’s mastery of this variety, which is so hard to make into a complex wine. Drily tannic, it shows a fabulous range of flavors, among them blackberries, black cherries, chocolate-covered mints, licorice candy and plum jam, and even lighter, pastry notes of pecan sandy cookies. Might age for a while, but…
This pretty Pinot Noir is drinking well now, but has the depth to last for a while. It’s succulent and forward in black and red currant, Dr. Pepper, clove, smoky vanilla and pepper flavors. Really a beautiful, alluring wine.
Edna Valley is one of the coolest prime coastal areas in California, and this wine is fresh in acidity. It starts with a burst of white pepper and black currants, then turns long and juicy in the mouth, showing just how ripe the grapes got. This is beautiful Syrah, balanced, rich and nuanced.
Combines power with delicacy to produce a savory, complex young Pinot Noir. Shows a silky texture and crisp coastal acidity, with potent flavors of ripe red cherries, Dr. Pepper cola, beef jerky and black pepper. Delicious and dry. Best now–2012.
This cool-climate vineyard seems to need warmth to ripen, and 2008 provided just enough to make the wine tantalizing. It’s dry, crisp and elegant, with a silky mouthfeel framing cherry, cola, bacon, cinnamon and white pepper flavors that are frankly irresistable. May not have much of a future, but it sure is good now.
There’s a mushroom note to this Pinot that gives it an earthy richness, helping to ground the ripe, jammy raspberry and cherry flavors. This is Kynsi’s best ’09 Pinot Noir, but you should give it 1–3 years in the bottle to let everything integrate.