WTN: Four Bedrock Syrahs...(short/boring)

We tasted these four last night at our Pig+Fg tasting:
1. Bedrock Syrah BienNacidoVnyd/SantaMariaVlly (13.0%; 1973 plntd X-Block + 1990 plntd Z-block) Sonoma 2022: Very dark color; strong blackberry/blueberry/black cherry slight licorice/pungent some toasty/Fr.oak some complex lovely youthful nose; fairly tart youthful fairly strong black cherry/BN Syrah rather structured slight rustic pretty stout flavor w/ ample hard tannins; long tannic/hard some black cherry/blackberry finish; speaks quietly of BN Syrah; a pretty hard/structured Syrah; not as perfumed as I expected; a pretty youthful Syrah that badly needs age like 5-10 yrs; should eventually be quite good BN Syrah.
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2. Bedrock Syrah SonomaCnty (14.4% 6 separate vnyds; Aged: 15 mo. in 3 yr old Fr.oak brls; 150 cs) 2008: Very dark color; rather smokey/bit Rhonish some blackberry/Syrah light cedary/pencilly/mature slight complex slightly tired nose; fairly tart bit blueberry/Syrah some cedary/pencilly/old Re bit dried-out flavor w/ some rough tannins; a bit on the tired side & not showing a lot of fruit; still good drinking but clearly in decline.
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3. Bedrock Syrah OldLakevilleVnyd/PetalumaGap/SonomaCoast (14.2%; 40% w-c frmtation) Sonoma 2009: Very dark near black color; strong c-c/black pepper/peppery fairly blackberry/Syrah/spicy some toasty/Fr.oak lovely lightly c-c/Syrah nose; rather hard/structured fairly c-c/peppery/Syrah some blackberry/blueberry/Syrah fairly complex flavor w/ rather hard tannins; a bit lean & hard but clearly c-c/peppery Syrah; not the complexity I would expect & probably not going to improve much other than soften the tannins.
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4. Bedrock Syrah HudsonVnyd South T'n'S Blocks/Carneros (14.4%; LeeHudson) 2014: Very dark near black color; beautiful c-c/black pepper smokey/Rhonish strong blackberry/black cherry classic Carneros Syrah some toasty/oak quite complex lovely nose; rather hard/structured very strong c-c/black pepper/spicy strong blackberry/black cherry some toasty/Fr.oak classic Carneros/peppery Syrah complex structured flavor w/ ample chewey tannins; very long c-c/black pepper classic Carneros Syrah finish that tracks flavor; an intense very classic Carneros/peppery Syrah that can use more age; speaks strongly of Carneros Syrah.
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More mikkersplat from TheBloodyPulpit:
1. Bedrock doesn't often get the recognition they deserve for their Syrahs. The last two are absolutely first rate Syrahs that show lots of c-c Syrah character. I particularly liked the Hudson Syrah that shows tons of Carneros character. Carneros is often overlooked as one of the premium Syrah growing areas in Calif. The Hudson Vnyd is one of the best but John Painter's Las Madres vnyd is also outstanding.
Tom

[David M. Bueker]

It’s sad that they are cutting back on their Syrah program. I really like what they do with the grape.

[Jenise]

I don't think of Carneros as a syrah area at all; can't recall ever having one or even turning one down. Pinot and chardonnay: of course.

[Jenise]

So I just tried to get better informed by checking out syrah in Carneros. The Carneros Wine Alliance was mum about it, and the Wikipedia entry on the AVA was all about PN and chard, only mentioning " In recent years there has been interest in Merlot and Syrah coming from the warmer areas of the region."

[David M. Bueker]

Hudson Vineyard is really the flagship for Syrah in Carneros. There at least used to be a little in Hyde, and I think Las Madres Vineyard is in Carneros, but it’s not like there’s a lot of Syrah.

for what it's worth, I think Carneros is not so much a cool-climate region, in general; it's just cooler than Yountville, or Rutherford, or St. Helena. The upper elevations of Yorkville Highlands (Mendocino County) strike me as pretty cool-climate, compared to much of Carneros.

for what it's worth, I think Carneros is not so much a cool-climate region, in general; it's just cooler than Yountville, or Rutherford, or St. Helena. The upper elevations of Yorkville Highlands (Mendocino County) strike me as pretty cool-climate, compared to much of Carneros.

In terms of temperature, I'm sure that's true, but Carneros certainly gets (at least in my experience, which is now a tad dated) a lot of morning and late afternoon fog, which I'm fairly certain does affect ripening in much the same way that colder temperatures would.