Bright, medium-deep intensity, ruby with some purple. On the nose, dark fruit, bramble, blueberry, black cherry, raspberry jam. All fruits are on their way to being cooked, but not stewed. New oak, baking spice, vanilla, some herbs—but not prominent. Dry, medium+ body, medium intensity. Fruits confirmed: black cherry, raspberry, plum, jam. Toasted oak, vanilla, cinnamon, and coffee on the palate. Medium acidity, medium tannin, medium alcohol, medium-long finish. The spice from the oak and some fruit linger. In summary, this is a fairly decent table wine, especially given the price. The finish is really good for a wine that might be presumed to be "low quality." No doubt this is mass-produced, but is an excellent every day wine. I'll definitely buy again.
Grape growers and winemakers in Paso started trying out a few different wine styles, including Rhône and Bordeaux. This meant, basically, syrah-based wines and cabernet-based wines. Then some mavericks came in and mixed the two, creating cabernet-syrah blends. Traditionalists cringed, but people started trying the wines and found they were pretty darn good.
The color is deep purple. Aromas of ripe red fruit, blackberry, black cherry, hint of spice. In the mouth, a pleasant melding of lush fruit that is expressive, but not an oppressive fruit bomb. Good balance and taste of fruit through front, mid palate and finish. Enough acidity and structure to let it pair well with many foods. Drinkable alone as well though, with good 'quaffability' factor. Finish slightly off dry, not hot or tannic. Read the full review on Simple Hedonisms.
On Tuesday, November 9th, the Rhone Rangers will host "Pneumonia's Last Syrah" at Dog Patch Studios in San Francisco.
“In a world of recognizable Cabernet Sauvignon and Merlot, Syrah ends up being a consumer’s third choice,” says Steffanie Anglim. Still a tough sell for wholesalers and restaurants, Syrah tends to sell well in the tasting room, a common observation among wineries. As a former wine bartender, this fact makes sense to me.
I stood 1,200 miles away from home, in a dimly lit ballroom, at a historic hotel in Walla Walla, WA, clutching two bottles of the inaugural vintage of our family’s homemade wine, which until quite recently rested safely in neutral 60-gallon French-oak barrels in my garage. I was about to pour the very first public taste of this wine, for a celebrity Master Sommelier … in front of a crowd.