Why do these Syrahs languish in obscurity while the Pinot Noirs get all the pub?!? Bright bright staining Kool-aid purple with day-glo purple edges. This wine is SOOOO young. Raw-chicken, weedy nose with wet leather beg for several more years before an even casually-serious review. Nuts and browned-butter beg you to taste it, though. Entry brings on acute fresh fruit and overt acid almost completely masking the Dr. Pepper fruit and road-tar awesomeness lurking. Absolutely CHEWY tannins obscure everything over the thinnish middle and require many teeth-wipings with your tongue. Just so unbelievably young. I am sad this vintage has gone screw-top, as it definitely has everything included to prescribe at least a decade of rest. It feels totally like a barrel-sample. It makes me sad to think of all the people twisting these off over dinner right now and saying, “Wow, this is incredible!” No, it’s NOT. It is BATTERY-ACID compared to what it can become with a little patience. These people just can NOT get syrah wrong. Buy some. Buy a lot. Spend your Hitching-Post Pinot Noir allowance on as much of their Syrah as you can find. Just don’t expect a whole lot from this one right now. This baby is just way too young to drink. 14-7 and the chops to be a ♦♦♦ wine, just in its current condition, the ‘enjoyable-factor’ is a mere shadow of what it can be: Check these out:
24hr Vac-U-Vin: Absolutely unchanged–a tiny bit more depth, actually, but still bright and full and showing everything it will in decades to come. Not oxidized at all.