Tried this last night from my recent Carlisle stash:
1. Carlisle Syrah Papa'sBlock/RRV (570 cs; 15.5%) 2010: Very dark/black color; huge/intense blackberry/Syrah very spicy/peppery light toasty/oak quite perfumed beautiful nose; fairly tart very intense/huge fruit blackberry/Syrah/spicy/peppery light toasty/charred/smokey/oak big/ripe/soft/tannins beautiful flavor; very long/lingering huge fruit/intense/extracted big/blackberry/Syrah/spicy/peppery rather ripe tannins finish; huge fruit but not overripe or overextracted or alcoholic; plentiful ripe tannins and well-structured; needs 3-8-10 yrs yet; huge primary fruit and in-your-face wine.
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A wee BloodyPulpit:
1. I hate wines like this...wines that are soooo friggin' good you'll take a sip and say.."Damn...that's good". And then take another sip.."Damn..that's good". And before you know it...half the btl is gone...and you haven't even finished cooking dinner yet. Hate that.
This is a classic Parker wine. Baaaaaa...just call me another Parker-sheep. 'Cept I was a big fan of MikeOfficer's wines well before Parker discovered them. Followed him from the very start...I did/I did.
Normally, I don't crack a Carlisle when I'm eating alone. But I was doing braised short ribs and it brought back fond memories of a short-rib dinner long/long ago. Therein lies a tale. But it seemed last night that a Carlisle was the only thing.
Tom