Sometimes....when you get ready to put this slab of beef on the grill...you know the only thing that it needs is a Carlisle:
1. Carlisle Syrah SierraMarVnyd/SantaLuciaHighlands (15.7%; 220 cs; 30% Whole-Cluster; U/U) 2013: Very dark/near black color; very intense boysenberry/blackberry/licorice/Syrah slight herbal/rosemary/thyme rather peppery/spicy light toasty/oak beautiful SLH Syrah nose w/ no obvious alcohol or heat; somewhat tart very intense boysenberry/blackberry/Syrah/licorice light spicy/peppery/herbal light toasty/oak bit tangy/grapefruity flavor w/ some ripe/hard tannins; very long very strong blackberry/Syrah/boysenberry/ripe/licorice quite tart/tangy/grapefruity some toasty/oak finish w/ ample hard/rugged tannins; a terrific SLH Syrah w/ a long life ahead of it. $41.00
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A wee BloodyPulpit:
1. This was exactly the wine I needed to go w/ the beef. I was quite struch by the acid level it showed. The next day, it had lost a lot of its fruit and was a huge/rugged/hard tannic beast.
Tom