This is a deeply ripe, authoritatively structured Syrah of great power and finesse. It’s drinkable now for the velvety texture and massive flavors of grilled blackberries, blueberries, currants, dark unsweetened chocolate, leather, black pepper and lots of sweet, smoky new oak. But it’s also fairly tannic. Very fine now, with a brief decant, and through 2013.
— S.H.
(12/31/2009)
This is the biggest, most tannic and closed of the winery’s three new 2007 Syrahs, and also the one most likely to improve in the cellar. It’s intense and concentrated in pure blackberry and black cherry fruit, with the pepper, bacon, earth and smoky oak notes you want in a good 100% Syrah. But then, there are those big tannins. Give it a good 4–6 years.
— S.H.
(12/31/2009)
This tremendous Mendocino wine is true to its California heritage, tasting of red cherry and spice, with a velvet-like texture and soft tannins. It’s ready to drink now, but cellaring will further tame it.
— V.B.
(8/1/2012)
Olson Ogden has made a nice blend from several of its single-vineyard designates, using Syrah (57%), Counoise (22%), Pinot Noir (14%) and Marsanne (7%). It’s full of flavor, chewy like sliced meats and savory herbs, concentrated and thick with tannins. The finish is long with a note of black pepper.
— V.B.
(8/1/2012)
Dark in color, this is deliciously shy at first, with cherry and raspberry notes peeping out first, followed by an earthy, almost minty roundness. The vineyard is known for its Rhône varieties, and this Pinot has a Syrah-like tinge of peppery spice and bigness in the mouth. With further cellaring or decanting, it will find its Pinot soul.
— V.B.
(8/1/2012)
Picture-perfect Syrah, from the peppery-spicy aroma to the full-bodied mouthfeel and the lush, blackberry, blueberry and cassis flavors. With accents of tobacco, sweet leather, coffee and smoky sandalwood, it’s a soft, complex wine perfect for drinking now with a grilled steak.
— S.H.
(12/31/2009)
A big improvement over the ’06, ripe and rich in flavor, and capable of aging. The wine is dry and silky, with deep, impressive flavors of cherries, red currants, Dr. Pepper cola and sandalwood, as well as Burgundian, earthy notes of mushrooms and balsam. Delicious now, yet the tannins suggest a glidepath through 2013.
— S.H.
(12/31/2009)
This might be a Syrah to stash in your cellar for up to a decade. Right now, it’s jammy and sweet in berries, currants, licorice and teriyaki beef, and seems abrupt and rustic. But the tannins are fantastic, and the acidity is just fine. Give it a good five years.
— S.H.
(5/1/2011)