Cracked this open last night for good reason:
1. Carlisle Syrah SonomaCnty (15.1%; DryCreekVlly/RRV/BennettVlly; 400 cs) 2006: Black color w/ no bricking; very intense smokey/pungent/ozone very slight charred/oak intense blackberry/boysenberry/Syrah/peppery/licorice very fragrant/perfumed nose; somewhat tart some tannic/hard/structured intense blackberry/boysenberry/Syrah some peppery/licorice/pungent bit toasty/oak/smokey rich/mouthfilling flavor; long very strong blackberry/Syrah/boysenberry/peppery/licorice/spicy slight hot/alcoholic rather tannic/structured rich/powerful finish; still needs 2-6 yrs; carries the alcohol well; loads of big/bold/powerful Syrah fruit w/o being overripe/jammy/over-the-top; very structured but starting to show some evolution; wonderful Syrah.
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A wee BloodyPulpit:
1. After I included Carlisle in my little troll on terroir, right or wrong, I felt compelled to crack a Carlisle and this one happened to be right there. Good thing..it happened to be absolutely delicious and stood up well to my braised beef cheeks w/ roasted tomato polenta.
I wanted to see what I find singularly unique about Mike's wines. The wine spoke of big fruit. Minimalist winemaking. I think the big fruit and the structure, more than anything, is the hallmark of Mike's wines. It definitely was unmistakably Syrah. It was definitely a Carlisle. Did it speak of its terroir?? Not sure I could identify a "SonomaCnty" Syrah terroir if it hit me upside the head. It certainly resembled many his RRV Syrahs, maybe the Papa'sBlock most strongly. Maybe the terroir was blended away. Haven't a clue.
Tom