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OJAI VINEYARD SYRAH BIEN NACIDO 2013

Rött vin från Kalifornien USA

År 2013 är slående och för att njuta av sin sköna karaktär nu borde det paras med smakfullt kött - lamm är min rekommendation. Kommer att ha en lång livslängd och kommer antagligen att börja avslöja sig om 5 till 7 år, och kommer säkert att pågå i 20.
Distrikt California
Druvor Syrah
Årgång 2013
Vatten MINVINO NO 4 PASSAR TILL KRAFTFULLA & SMAKRIKA RÖDA VINER exempelvis en klassisk Rioja eller Chateauneuf de Pape
Fyllighet 8
Fruktsyra 7
Strävhet 6
Tillverkare The Ojai Vineyard
Artikelnr Ojai 103
Lagerstatus 6
I Lager
Avnjutes mellan 2020 - 2025
Per flaska Per låda
Pris
529kr
3174kr
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

95/100
Antonio Galloni’s Vinous: The 2013 Syrah Bien Nacido Vineyard is pure class. Rich, seamless and inviting,
The 2013 Syrah Bien Nacido Vineyard is pure class. Rich, seamless and inviting, yet with vibrant beams of salinity and tannin beneath, the 2013 stands out because of its impeccable balance. Nothing is out of place. Cool-climate peppery, gamy notes add an attractive upper-register. Lavender, violets and inky blue/purplish fruit are infused into the layered, vivid finish. With time in the glass, the 2013 develops a super-appealing feel of vertical structure. The 2013 is very young. It is also very beautiful.

Almost thirty years ago Bob Lindquist of Qupe Wine Cellars harvested the first syrah from Bien Nacido Vineyard—before that time no one thought syrah could ripen in such a cool spot. I remember tasting the wine in Bob’s cellar in 1988 and being struck by its greatness. It became clear to me that the best place to plant a particular grape varietal is at its climatic extreme—where it has difficulty ripening. These spots where vines struggle to get their fruit ripe before the end of the season also seem to be where they develop their fullest character. Warmer locations are ok, but in cool spots the time between veraison (the French term for berry softening) and harvest is as much as a month longer, so there is more time for aromas, flavor and color to develop.

This 2013 is striking and to enjoy its racy character now, it should be pared with savory meats—lamb is my recommendation. It’s going to have a long life and probably will begin revealing itself in 5 to 7 years, and certainly will last for 20.
Blend: 100% Syrah | Alc: 13.0% | Vinification: traditional open top fermentation with 15% whole clusters | Barrel Aging: 20 months in French oak barrels, 30% new | Total Production: 374 cases |

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The key to producing special wine is in the care taken growing the grapes.

After more than 3 decades at The Ojai Vineyard, what keeps me motivated and excited about running a winery is the craft. The slow process of assessing the outcome of choices made with experience and intuition is what it’s all about—and using that knowledge to make wines that fit a harmonious vision. Keeping the place small, and keeping my hands in the winemaking has allowed me to stay focused on craft.

Making wine in California, and particularly in the south here, one works with grapes that naturally deliver generosity. At this latitude it’s easy to make bombastic monsters, the trick is finding nuance and elegance. And that has been the quest: to combine European sensibilities of balance and finesse with the exuberant fruit from coastal southern California vineyards. By definition, great vineyards have something unique to say, and we take it as our job to capture those characteristics in a clear and unadorned way.

After so many years of experience I have a good idea of what can be expected from a particular vineyard and attempt to fashion the winemaking of each lot to bring out its best. Vintages vary, and that has to be considered in the process—craft punishes rigidity and demands adaptability. We take an attentive but hands off approach as we watch the development of the wines in the cellar and avoid moving, pumping, fining and filtering. The ultimate objective is to do next to nothing and let the vineyard express its unique personality.

READ ABOUT ADAM TOLMACH

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