Red
Fess Parker Rodney's Vineyard Syrah (Santa Barbara County)
Santa Barbara County · Central Coast · United States
Ficha técnica
- Tipo
- Red
- Uva
- Syrah
- País
- United States
- Região
- Santa Barbara County · Central Coast
- Denominação
- Santa Barbara County
- Corpo
- full
- Acidez
- medium
- Tanino
- high
- Doçura
- dry
Harmonização
carne de cordeiro · carne assada · ensopados · queijos duros
Safras avaliadas
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201493 pts
This bottling from the family's estate vineyard in the Foxen Canyon area rides the gamy side of the grape, with sizzling lamb crust, rosemary, black pepper and lavender on the nose. Dense elderberry fruit shows on the palate, with touches of asphalt, chopped thyme and more purpl…
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201388 pts
Smoky notes of roasted meat and white pepper spice up the plum skins and blackberry fruit that show on the nose of this bottling. The smoke is also prominent on the sip, where graphite minerality frames the blueberry and blackberry fruit. The character of slightly burnt balsamic…
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201290 pts
Smoke meets game on the nose of this wine from a vineyard named after Fess Parker's late son-in-law, along with blueberry and asphalt aromas. The flavors are rich and dense, with blackberry, tart boysenberry and more smoked meat, proving the perfect pairing for hearty fare.
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201191 pts
Warm, slightly sweet aromas of smoked applewood and hickory waft from this rich and decadent Syrah sourced from the Fess Parker estate. On the dark fruit-laced palate are black currant and cherry cola flavors, bolstered by black licorice and followed by a long finish of vanilla…
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200892 pts
Your immediate impression of this Syrah is power. It's a darkly colored, big, thick and intensely flavored wine, with furry tannins framing massive flavors of blackberries, teryaki beef, black pepper and smoky oak. Easily deserves its high score despite a certain rude assault.
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200787 pts
Black pepper is the star of this bone-dry, full-bodied young wine, in both the aroma and the flavor. Below that are bold notes of black currants, plums and leather. The tannins are hard, giving it a mouth-stinging astringency. Your best bet is to cellar it for 3–4 years, but it'…