2009 Syrah Fracture
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One of the more structured vintages for this cuvee, the 100% Syrah, 2009 Booker Vineyard Syrah Fracture boasts smoking good aromatics of blackberry liqueur, smoked meats, solid minerality, and complex underbrush and floral nuances the show more with air. Full-bodied and seriously fruited and textured, yet with awesome focus, notable purity, and solid underlying tannin and structure, this knockout Paso Syrah needs a year or two of bottle age, and should drink brilliantly for upwards of a decade. I followed this bottle for 2 days and while it is certainly a big wine, it is no fruit bomb and has real depth and structure.
Punteggi della critica
Punteggio medio
Jeb Dunnuck
Antonio Galloni, Vinous
Altre recensioni e punteggi
(100% syrah): Deep ruby with a bright rim. Intense, smoke-accented aromas of black and blue fruits, olive tapenade, violet and Indian spices, with a hint of licorice in the background. Lush, creamy and expansive, boasting striking intensity to its sweet blackberry and boysenberry flavors. Stains the palate and finishes with excellent clarity and lingering sappiness.
The 2009 Fracture (Syrah) is super-ripe and boisterous in its blackberries, blueberries, creme de cassis and sweet spices. It shows striking inner perfume, layers of radiant fruit and a positively explosive finish punctuated with tar, smoke and a host of dark aromas and flavors. Simply put, this is a striking wine.
The 2009 Fracture (Syrah) is super-ripe and boisterous in its blackberries, blueberries, creme de cassis and sweet spices. It shows striking inner perfume, layers of radiant fruit and a positively explosive finish punctuated with tar, smoke and a host of dark aromas and flavors. Simply put, this is a striking wine. The 2009 Fracture saw 80% new barrels. Anticipated maturity: 2014-2019. Eric Jensen left behind a successful career as a concert promoter for a simpler life in Paso Robles, and the wine world is much richer for it. Jensen and his wife Lisa originally bought their property with the intent of growing and selling fruit but quickly caught the bug to make their own wines, which they did starting in 2005. Booker Vineyard is a fascinating property with a number of steep hillside exposures. The Jensens have had some of the best mentors one could hope for, including Justin Smith and Stephan Asseo. I tasted a wide number of wines during my visit, including a handful of the late-release ‘24’ series, which as the name implies, spent 24 months in barrel rather than the more customary 18. Winemaking is quite stripped down to the basics. The wines are fermented with ambient yeasts then go into barrel with their gross lees. Malo is done naturally. The blends are finished post-malo and the wines are bottled with no fining or filtration. Tel. (805) 237-7367; www.bookerwines.com