Clear, medium-deep intensity, plum purple in color. Clean nose with medium to medium-full aromas of dark fruit, plum, raspberry, blackberry, and savory herbs, rosemary, coffee. Dry on the palate with medium-full tannin, medium-low acidity, and flavors of cherry conserves, blackberry, sage, and oak. Needs time; pair with sautéed portabella mushrooms tossed with herbs and cooked raspberries. Recommended.
Côte-Rôtie, one of the most remarkable appellations in the Northern Rhône region, is famous for its wines made from syrah, grown on a steep and sunny hill, very often with a splash of viognier. Or are they?
A slightly dusty-looking brickish red. Aroma is of brick dust and freshly tilled earth, dried cherries, and cocoa powder. Rough tannins hover across the early- and mid-palate and linger on the (moderately long) finish. Beneath the tannins, dried cherry and clove notes add to a profile that is surprisingly light and freshened by plenty of acidity. Overall impression is raspy and astringent, but flavorful and reasonably well-rounded. This would be splendid with smoked trout or a substantial grilled fish like mahi or swordfish, or with a vegetarian entree laden with lots of garlic and a bit of cream.
如果你认为所有加州西拉是酒体重且浓郁的水果味，那这款从埃德蒙兹圣约翰（Edmunds St. John）的2009 Wylie会让你重新审视西拉在加州的特点。这是一款果汁浓郁且让人垂涎的酒，有着相当愉悦的余味。明亮清澈的红宝石/石榴石的颜色，它比起大多数加州的酒的话更于法国罗讷（Rhône）北部的酒。在香气和口味而言，它是既活泼又十分令人兴奋的酒，从辛香味（香菜，白胡椒）渐渐向像丹麦的樱桃味糖浆类的味道转移。另一点令人回味的是还具有根汁汽水的味道，以及一点点肉香，像干腌猪肉或陈年牛肉干。总之这是一款非常令人满意的，易于佐餐的葡萄酒。 标签：2009年，加利福尼亚州，Edmunds St. John，埃德蒙兹圣约翰，红葡萄酒，西拉，酒评，酒
At first, you notice cherry raspberry aromas, with darker sweet fruit in the flavors—even caramelized fruit. Not much tannin apparent, when drinking the wine on its own, and an unmemorable finish. But with food, it becomes more balanced, less sweet: the wine in your glass just seems to disappear. Try it with something not too heavy, like pasta with tomato sauce. Recommended.
If you think all California syrah is huge and unambiguously fruit-forward, this 2009 Wylie from Edmunds St. John will force you to reassess the variety’s profile in that state. It does offer a juicy, mouth-watering character, and a pleasantly fresh finish. Bright and clear, with a ruby/garnet color, it is much closer to Northern Rhône, in that respect, than to most California. In terms of aromas and flavors, it is lively and pretty exciting, moving from spicy notes (caraway, garrigue, white pepper), to something like a sugar glaze on a cherry danish, another note reminiscent of root beer, as well as a little meatiness, like dry-cured meat or aged beef. A very satisfying and food-friendly wine.
Winemakers who work hard to bring pure, outstanding Pinot Noir to their customers are sick of accusations about blending with Syrah. But cutting Pinot with Syrah or other varieties is perfectly legal. In California, a wine can be labeled “Pinot Noir” as long as 75% of the wine is Pinot. So why do we care if winemakers are cutting their Pinot?