I am a big fan of the Helen Keplinger wines. This one is 84% Petite Sirah, 13% Syrah, and 3% Viognier. It does need some cellaring or lots of air if serving now, but it is delicious. Inky purple in color, opaque and bright. The nose has black raspberries, blueberries, smoke, slight charred earth and black pepper. On the palate, this is a big wine, but has great delineation. Layers, tightly packed of blueberries, black raspberries and charred wood. Great energy. This probably needs about five to eight more years until peak and should drink beautifully for ten to twelve after that. I
This is a blend of 84% Petite Sirah, 13% Syrah and 3% Viognier from the home winery of star winemaker Helen Keplinger. Inky purple in color. The nose has boysenberries, graphite, asphalt and some cherries. With air some roasted meats come out. A wonderful lush texture. Firm tannins. This has lots of depth but is still young and tight. It is delicious though. Black raspberries, with underlying char on the palate.
2010 Bedrock Wine Co. Syrah T 'n' S Blocks Hudson Vineyard South, USA, California, Napa, Carneros, Wine Review
This is from the southern portion of the Hudson Vineyard in Carneros. 98% Syrah and 2% Viognier. At age 10, this is just starting to open up and will still improve. Inky purple in color with a thin ruby rim. The nose has black raspberries, black pepper, smoke, slight bacon fat and roasted meats. On the palate, this is medium to full bodied. Cooler climate in profile. Black cherries and black raspberries with underlying char and a bit of pepperyness. Good energy once it opens. Drinks well now but should be about five years until peak and then be good for ten to fifteen more. It wil
Another winner from Denner. A blend of 96% Syrah, 2% Roussanne, 2% Viognier. Inky purple in color, a thin ruby rim. The nose is big and warm. Black raspberries, black pepper, slight roasted meats, slight black olives. On the palate, this is delicious. Full bodied. Black raspberry fruit, roasted meats and herbs and a bit of black pepper. Lush texture. Long finish. This is easy to drink. On its own, this is perfect, however, it will continue to evolve over the next five to seven years and be more complex and food friendly. It will go well with roasts and meat casseroles.
This is an intriguing Viognier. Much of California Viognier comes off as alcoholic or hot and certainly lacks the floral lightness of many of the Rhone counterparts. This bottle strikes a middle round which is quite nice. Light golden in color. The nose has lots of grapefruit with a bit of a floral quality (white flowers?). Medium bodied. On the palate, this has a grapefruit juice quality but a bit livelier that say a Sauvignon Blanc. Not really showing any age at the moment, still, I would drink this sooner than later to enjoy the freshness. It will go well with all but the heavies
This is a blend of Rousanne (98%) and Viognier (2%) and one of my favorite white wines. Of course, white Rhone varietals can be wonderful, frustrating, fascinating, great or dead at any point once they pass five years of age. So it was with some trepidation that I tasted this wine when a friend brought it over. No worries, this wine was singing and drinking great. Golden in color. The nose is showing some maturity. Aromas of pears, slight dried flowers and wax. On the palate, a slightly oily texture. Pears and canned pears with a bit of earthiness. Deep. Not a lot of acidity. Lon
Nice to revisit this wine. Tasted (note posted elsewhere on this site), it was quite tight. While still quite young, this wine has really made a lot of progress. Still not at its peak, but providing a lot of pleasure right now. It is a blend of 89% Syrah, 8% Mourvèdre and 3% Viognier. inky purple in color. The nose is great with black raspberries, smoked meat, white pepper and floral notes. On the palate, this has firm tannins. Black raspberry fruit over scorched earth and also some pepper. Great texture. Long finish. This will go well with big meat dishes but also roasted veggie
This is a relatively new producer of Rhone wines. The estate began back in the early 90's but Martin took over in 2013 after completing wine school. Medium gold in color. The nose is perfumed with floral notes, minerals and wax. With air, some apricots emerge. On the palate, this has a slightly oily texture. Flavors of hay and citrus on the palate. Light acidity. This should go well with sea foods and vegetarian dishes. It went quite well with a Mushroom pasta. I don't think it will make old bones and would recommend drinking up in the next few years at most. The freshness and th
This is what is sometimes referred to as an "orange" wine. What that means is that it is fermented on its skins. The extended skin contact transfers some color to what is otherwise a white wine. It has other effects on the wines depending on the wine making process. Though this style of winemaking has been around for a long time, a small subsection or wine lovers and commentators discovered these wines about ten years ago and became enthralled with them. Like anything however, just because a wine is made in this style doesn't make them good or bad. This one, however, is very good. Th
Pale gold in color. The nose has some meyer lemon's but is also very dusty and slightly hot. On the palate, this has a nice oily texture. A bit of a green streak but also some lemon notes. It has a distracting bitter quality that is very persistent. A shorter finish. Screw capped. The description makes this sound worse that it was, but this was a disappointing experience.