A sexy blend. Full mouth. Syrupy. Delicious Big Nose and an equally Big Taste. Mourvedre is prominent at 48%, Grenache comes in strong at 28% and the Syrah balances and grounds it out at 24%. We loved this wine and felt it even at one glass. Drinker beware (in a good way). Yah, really into the blends done well lately.
Very delicious Cabernet Sauvignon. Cabernet Sauvignon is a complex grape, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Many varietals are thousands of years old. However, in my humble opinion, it is a grape which has been totally overdone in Napa and possibly all of California and made weaker through popularity. While Cabernet Sauvignon can grow in a variety of climates, its suitability as a varietal wine or as a blend component is strongly influenced by the warmth of the climate. The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the likelihood of producing varietal Cabernet wines. In regions like Bordeaux, under the threat of inclement harvest season weather, Cabernet Sauvignon is often harvested a little earlier than ideal and is then blended with other grapes to fill in the gaps. In some regions, climate will be more important than soil. In regions that are too cool, there is a potential for more herbaceous and green bell pepper flavors from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavors of cooked or stewed blackcurrants.
A good Cabernet will be well balanced and have a fresher quality rather than the dusty taste that some of these have a tendency to develop.
Maintaining a long finish and consistent flavor is paramount in importance to me. This is a lovely wine, but it does have that tendency to flatten out. Might be better with a bit of aging.
A truly amazing Syrah. This wine is form the pure Syrah grape made by a masterfulwine maker. Deep gorgeous color and a lovely fresh nose with the ripe berries, plums and cherries and violet notes that distinguish Syrah. Wonderfully balanced acidity and full bodied, with pronounced tannins.
The grapes for the SBC Syrah were sourced from the same five vineyards used to make the 2010: Camp 4, Mormann, Tierra Alta, Thompson and Colson Canyon. Robert Parker called the 2010 SBC Syrah “one of the finest values in Syrah.”
Tensley’s wife Jennifer makes some wines also and they are quite lovely. I am especially fond of her Syrah Rosé. This is the only rosé I am aware of in California to be made from single parcel, single vineyard Syrah grapes picked specifically to be rosé wine. Jennifer destemmed the grapes for this wine by gravity then crushed the grapes by foot with the help of her adorable 9-year-old son, Oliver. They used food-grade boots, of course. Half of the fruit remained on the skins for only three hours before being pressed to French oak barrels. The other half stayed on the skins overnight before going to the press. It is dry, not sweet, though it is brimming with mouthwatering fruit and floral components. Look for notes of strawberries, raspberries and rose petals complemented by citrus and exotic hints of guava. So unexpectedly delicious, this wine is not only wonderful for sipping, it is also an excellent companion to spicy Thai, Mexican or Cajun dishes.
Gorgeous big, jammy Zinfandel. Small production. head pruned, dry farming techniques encourage concentrated sugars and intense flavors. This Paso Robles beauty has delicious, nuanced berry flavors and a robust backbone. Full developed tannins. Great balance. An amazing wine. Small production, 1200 cases. This is a labor of love. Consider yourself fortunate if you get some of this.