WTN: Toasted Head Red Table Wine, CA (not sure of vintage)

R. H. Phillips produces the Toasted Head line of wines. Ordinarily the very name would be offputting for me (sounds like too much toasted oak) but the description of this wine at Vincenzo's Ristorante in my hometown of Lincoln, NE made me curious and I ordered a glass. It sells from the winery store for $14. Blend of 37% Syrah, 25% Petite Sirah, 19% Cabernet Sauvignon, and 19% Petit Verdot. The Syrah is from Jones Hill Vineyard with thin, chalky soils and the Cabernet Sauvignon is from Mast Ranch vineyard with red rock soil. Aged for 18 months in French and American oak.
Dark dense purple color with a crimson rim.
The nose mixes dark berries and anise. The palate also reveals a slight pepperiness that often denotes Syrah and ripe concentrated blackberry fruit. Really quite enjoyable and didn't strike me as overburdened with oak despite the product name. Has anyone else tried this? I had it with Veal Turin which included artichokes, mushrooms, diced tomatoes and Marsala (?) and it didn't clash terribly with the dish.

JC,

Never had the red, but I have had the Toasted Head Chardonnay. It was a full frontal oak assault. I did not care for the Chard in the least. In fairness to the wine it was advertised as being seriously oaked. Sounds like the oak in the red is not quite as severe.

R. H. Phillips produces the Toasted Head line of wines. Ordinarily the very name would be offputting for me (sounds like too much toasted oak)

I wonder how that name came about ... I agree, the name does sound strangely offputting - almost cannibalistic!

On another note, I tried an R. H. Phillips Viognier some time back that was very nice with much opulent warm-climate fruit on the nose.

Name is just because they say the toast the heads of the barrels, not just the staves. I've generally found the line well made for the price, but oaky.

Paul,
I think they are proud of their use of French and American oak for this line and are appealing to those who like oaky wines. Nevertheless, I found the red blend to be within quite tolerable limits of oak use, perhaps because of the strong character of wines like Syrah and Petite Sirah. (Their description of the Chardonnay mentions butterscotch, nutmeg and the like.)
Some time ago there was a news item about a grilled cheese sandwich with the image of the Madonna (or was it Christ's head?) and someone asked what wine you should serve with it. My first reply was uninspired (possibly Liebfraumilch) but then I said any Toasted Head wine of course!