This is a classic example of how well these high octane Syrah's from Paso Robles can age and mature given the chance.  The bottle lists this at 16.5% ABV.  On release, many naysayers said it would fall apart after five years.  They complained about the heat and taste, many without even tasting it first.  Now, I will admit that I liked this wine young.  And, at age 17, I liked it even better.  Of course, if you didn't like it young, you probably won't like it now I suppose.  But, it clearly has not fallen apart.  It is delicious, complex and has years left.  This wine was made by Justin Smit

Deep ruby in color, a bit of browning at the rim.  The nose is nice with cherries, dust, some earthiness and tea leaves.  On the palate, cherries and black cherries over a bi of char and forest floor.  This has a nice complexity.  At prime or possible slightly past.  Worked quite well with a mushroom risotto.  No hurry, but these should be consumed over the next five to ten years.  

Sadly, my last bottle of this was corked.  Below is a review from 2015 of this wine.  

No way, blind, did I think this was 16 years old. Purple/ruby in color. The nose is black cherries, spice and slightly dusty. Juicy acidity on the palate. Lots of ripe black cherry fruit. Medium tannins. delicious.

I love Beaujolais.  At least the Cru wines.  They are versatile, friendly and although not everyone agrees, the best ones age wonderfully. So, when at a friends house for dinner recently and he had prepared a Cauliflower dish with pesto that seemed a difficult food match, I suggested he open this.  A good choice.  Deep ruby in color, mostly clear and bright.  The nose has cherries, plums, spice and some barnyard.  On the palate, there are cherries with slight almonds and slightly dry tannins which all worked together in a good way.  Good acidity.  Nice finish.

Deep golden in color, clear and bright.  Gorgeous nose of minerals, wet rocks and pineapple.  On the palate, this is sweet but no where near cloying.  Viscous.  Great acidity balances it well.  The palate has slight pineapple with minerals and plenty of depth.  This is mature but will continue to evolve.  No signs of diesel at this point.  Easily another couple of decades left.  It was a great match with a beet and goat cheese dish.  

I don't drink much Sake, but let's try to review it.  Silvery/gold in color.  The nose has golden raisins which is interesting since grape wines rarely have grape notes in it.  On the palate, there are green apples and a non-sweet honey (if that is a thing).  It has a semi-lush texture which is interesting.  This was from a 750ml bottle that was screw capped.  It kept getting better with air.  Served at around 55F.  

What a killer white wine.  This was even better than the 2016 and 2013.  Deep golden in color.  The nose has smoke, lemons, floral notes and white peaches.  On the palate, this is full bodied with a zesty acidity.  There is a lemon cream quality to it not too unlike a nice Chard but also peaches with underlying minerals.  This is a big wine but with enough energy to pull it off.  It does have a bit of an acidic bite on the finish right now.  It is delicious and worked great with a pea.

Purple in color, ruby at the rim.  The nose is nice with black cherries, char, and spice.  On the palate, this is a bit thinner than the Heritage Selection (but still a big wine).  A bit more complexity if not depth.  On the palate, black cherries continue thru over a smokey (not fire related) base.  Good acidity.  Long finish.  This needs five to seven years to peak and should be good for ten to fifteen after that.  It does drink well now on its own and will work well with grilled foods.

Heritage School is what used to be known as Harris Estate Wines.  David and Linda Jenkins purchased the property in 2014 and renamed the winery and the three vineyards on the property.  Thomas Rivers Brown is the winemaker.

Heritage School is what used to be known as Harris Estate Wines.  David and Linda Jenkins purchased the property in 2014 and renamed the winery and the three vineyards on the property.  Thomas Rivers Brown is the winemaker.  I was able to taste a couple of these wines and both were excellent.  Purple in color, ruby at the rim.  The nose has black cherries, cassis and baking spice.  Maybe a touch of soy sauce.  On the palate, this has a pretty texture.  Cassis and black cherries over an interesting chalky base along with some baking spices.  Good balance.  Firm tannins.  Nice finish.  This w