2008 Syrah Rodger Creek

The 2008 Syrah Rodgers Creek Vineyard explodes onto the palate with cured meats, bacon fat, smoke, tar and wild cherries. It possesses a classic, cold-climate Syrah profile wedded to the power and richness that is typical of California. This is a dazzling wine from David Ramey. The 2008 Rodgers Creek is 95% Syrah and 5% Viognier, co-fermented and aged for 27 months in French oak, 75% new.

The 2008 Syrah Rodgers Creek Vineyard explodes onto the palate with cured meats, bacon fat, smoke, tar and wild cherries. It possesses a classic, cold-climate Syrah profile wedded to the power and richness that is typical of California. This is a dazzling wine from David Ramey. The 2008 Rodgers Creek is 95% Syrah and 5% Viognier, co-fermented and aged for 27 months in French oak, 75% new. Anticipated maturity: 2013-2023. David Ramey is one of the few California winemakers who thinks in terms of structure, not just flavor, something that sets him apart from many of his peers. All of the wines I tasted at Ramey’s cellar just outside Healdsburg were terrific. I also sampled a number of older wines, all of which have held up very well. Best of all, most of the wines remain very fairly priced considering the quality of what is in the bottle. My visit ended with the 2001 Cabernet Jericho Canyon Road, which was stunning. At age 10 it remains an infant. I only wish I owned it. The next best thing is Ramey’s new Annum bottling from 2009 forward, the vintage in which the main vineyard source switched to Shartsis, a parcel in Rutherford close to Dana Estates’s Helms vineyard. The Pedregal, from a vineyard in Oakville, is perhaps even better, but it also costs twice as much. The appellation Chardonnays spend 12 months in oak, ranging from 20-25% new, while the vineyard designates spent 18 months in oak, with a higher percentage of new barrels. Tel. (707) 433-0870, www.rameywine.com

Wow, a totally smoking Syrah, the 2008 Ramey Syrah Rodger's Creek Vineyard, 100% Syrah fermented with ~30% whole cluster and aged for 28 months in 75% new French oak, delivers a brilliant bouquet of black currant, smoked meats, bay leaf, bacon fat, and graphite that carries into a full-bodied, rich, and awesomely concentrated palate. Despite the overall size here, this has fantastic detail, a pure, lifted texture, and more than enough structure to keep this aging well for 10-12+ years.