The 2013 Syrah, which is aged 16 months in neutral French oak, comes from the Sonoma side of their vineyards. It is a full-bodied, inky purple wine with good density, plenty of plum, blackberry, pepper and steak tartare notes. There is even a floral element, which may be attributable to the 1.5% Viognier that is co-fermented with the Syrah. This wine tips the scales at about 14.7% alcohol, which is in keeping with what most of their wines tend to be potency-wise, as they range from about 14.4 to 14.9%.

That this is potent and powerful stuff is clear from its immediate aromas of ripe berries, chocolate and hard-charging oak, yet it is only with airing that peppery spice begins to join in and set it on the defined varietal track. On the palate, the wine is dense and impressively stuffed, but it is grippy and toughly tannic as well. Although it earns high marks for its depth and richness, refinement will be long in the making, and, if perhaps succeeding as a foil to heartier roasted meats several years hence, it has the structure and strength to encourage longer keeping and is sure to reward patience.

Dark purplish ruby; attractive, deep, fragrant, spicy, earthy, blackberry fruit aroma with notes of vanilla, black tea, and cracked pepper; full body; big, rich, extracted, peppery, black fruit flavors that are mouth-filling and a bit rough on the finish; full tannin; lingering aftertaste. Will benefit with another three to five more years of bottle aging. Very highly recommended.

A firm backbone of lively acidity and loamy tannins gives fine structure to an array of flavors, from black raspberry and licorice to mineral, dried herb and cracked pepper. Drink now through 2027. 1,300 cases made.–TF