CWD: '06 Departure Syrah

D

drssouth

Stephen South
2006 Departure Syrah, Terra Alta Vineyard, Santa Ynez Valley, alc 15.1%, 98% Syrah, 2% Viognier: A nice "meaty" nose...some leather and iron notes...good Syrah fruit on the palate with richness and lushness without excess sweetness or overripeness...a bit of smoke, coffee, and pepper also come through...reminds me of a young Crozes-Hermitage or a well made Cotes du Rhone...will please many if not most Rhone/Franc- ophiles...

All this for $144 a case???
 
15.1% alcohol - reported.
I don't know Steve - I'd be worried about this falling apart pretty quick.
A bottle at a time for me. Although that price is attractive.
Best, Jim
 
originally posted by Florida Jim:
15.1% alcohol - reported.
I don't know Steve - I'd be worried about this falling apart pretty quick.
A bottle at a time for me. Although that price is attractive.
Best, Jim
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Hear you loud and clear...3 are already gone...9 more to go
 
originally posted by Florida Jim:
15.1% alcohol - reported.
I don't know Steve - I'd be worried about this falling apart pretty quick.
A bottle at a time for me. Although that price is attractive.
Best, Jim
Click to expand...

At the risk of sounding like I've lost my mind, I DO think it's possible to make wines with 15% + alcohol, that are balanced and agewothy. (Truth be known, I've made a few). Not as a rule, it's clear, but not out of the question either.

Exhibit A 1993 ESJ Durell (15.3%, according to ATF. My ebulliometer indicated a much lower #, but science ain't my long suit.)

Exhibit B 2001 ESJ Peay Vineyard Syrah Upper 15s.

and the list goes on, amigos...
 
originally posted by Steve Edmunds:
originally posted by Florida Jim:
15.1% alcohol - reported.
I don't know Steve - I'd be worried about this falling apart pretty quick.
A bottle at a time for me. Although that price is attractive.
Best, Jim
Click to expand...

At the risk of sounding like I've lost my mind, I DO think it's possible to make wines with 15% + alcohol, that are balanced and agewothy. (Truth be known, I've made a few). Not as a rule, it's clear, but not out of the question either.

Exhibit A 1993 ESJ Durell (15.3%, according to ATF. My ebulliometer indicated a much lower #, but science ain't my long suit.)

Exhibit B 2001 ESJ Peay Vineyard Syrah Upper 15s.

and the list goes on, amigos...
Click to expand...

Had the 1993 ESJ Durrell last Sunday. Never would guess it was different in alcohol from other mid-90s ESJ Durrells. Nice wine, Steve!
 
Steve,
I'm sure you are right.
But drsouth reported a $12 syrah with 15+ alcohol and immediately my "Warning!, Warning!" voice sounded. The number of wines that I have had that had levels in that range and above that have fallen apart quicker than expected is, well, most of them.
And I don't mean "falling apart" in the customary sense but rather that those wines have shown their alcohol more aggresively with time.

My problem with very high alcohol wines is not just with longevity. I also find that it often changes the texture of the wine and may, occasionally, add sweetness. That doesn't make them bad wines but it does alter them to a degree that I find them difficult.

The exceptions are myriad and although I haven't had your Peay (didn't even know you made one) and I don't think I've had the 93 Durrell, I would expect them to be among them.

But all things being equal, high alcohol makes me nervous.
Not to mention, tipsy.
Best, Jim
 
originally posted by Florida Jim:
Steve,
I'm sure you are right.
But drsouth reported a $12 syrah with 15+ alcohol and immediately my "Warning!, Warning!" voice sounded. The number of wines that I have had that had levels in that range and above that have fallen apart quicker than expected is, well, most of them.
And I don't mean "falling apart" in the customary sense but rather that those wines have shown their alcohol more aggresively with time.

My problem with very high alcohol wines is not just with longevity. I also find that it often changes the texture of the wine and may, occasionally, add sweetness. That doesn't make them bad wines but it does alter them to a degree that I find them difficult.

The exceptions are myriad and although I haven't had your Peay (didn't even know you made one) and I don't think I've had the 93 Durrell, I would expect them to be among them.

But all things being equal, high alcohol makes me nervous.
Not to mention, tipsy.
Best, Jim
Click to expand...

Nervous, and tipsy--bad combination. You don't own any guns do you?
 
originally posted by Chris Coad:
But all things being equal, high alcohol makes me nervous.
Click to expand...

That's odd, you've always sung the praises of Closel, and their whites are regularly in the 14-15% range.
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I guess this discussion begs the question...

How accurate (1%, 2%, 3% incorrect?) are the typical "quoted" alcohol levels???

I just love imported French wines with the "11-14%" label!!
 
The biggest fudge that's been admitted to me was 3.4%. So I can only imagine it gets worse.

(11-14% is actually a fine restatement of the sub-14% 1.5% leeway rule, if you think about it...)
 
originally posted by Chris Coad:
That's odd, you've always sung the praises of Closel, and their whites are regularly in the 14-15% range.
Click to expand...

Chris,
I think you have me confused with someone else.
I do think the 1996 Trie Speciale from Closel is magnificent. I have rarely even tasted other bottles/vintages and when I did, was not all that impressed.
In neither case do I believe the alcohol level was determinative.

But as I said, alcoholic wine exceptions are myriad.
Best, Jim

PS Actually, when I speak of Closel in glowing terms it has to do with meeting Isaray (sp?).
 
originally posted by Brzme:
Last time a syrah reached 15% of alcool in Crozes,T-Rex was hunting on Plaine des Chassis.
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If it ever does again, I suggest that image for the bottle label.

Mark Lipton
(Now we know the answer to "what wine to serve with diplodocus steaks?")
 
originally posted by Chris Coad:

No, I'm pretty sure it's you. Short, bald guy with a loud tie, right? George Costanza look-alike?
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Well, can't argue with that.
Must be I'm forgetting.
Best, Jim
 
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