2011 Radio-Coteau Syrah Timbervine
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Radio-Coteau's 2011 Syrah Timbervine presents an alluring combination of expressive dark red/purplish fruit intermingled with savory notes, white pepper, cranberry, flowers and orange peel. A wine of total elegance and harmony, the 2011 impresses from the very first taste. Sweet dark cherries, plums and mint are some of the many notes that add lift and brilliance on a finish underpinned by tons of minerality. Firm, grippy tannins ensure the 2011 will drink beautifully for a number of years.
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Punteggio medio
Robert Parker
Stephen Tanzer, Vinous
Altre recensioni e punteggi
The only 2011 I tasted was the 2011 Syrah Timbervine, a fruity, soft Syrah with a more evolved, earthy, meaty nose as well as medium body. It is best consumed over the next 2-3 years. (Not yet released) An impressive portfolio of wines routinely emerges from Radio Coteau, which employs organic farming, a low SO2 regime, indigenous yeast fermentations, extended sur lie aging with very little lees stirring, and bottling with no fining or filtration. Radio Coteau’s Syrahs continue to be splendid efforts despite the doldrums the Syrah marketplace seems to be experiencing. These wines tend to use 10% to 17% whole clusters and are generally aged 20 or more months in French puncheons. www.radiocoteau.com
The 2011 Syrah Timbervine bursts from the glass with blue and black fruits, smoke, tobacco, licorice, incense, savory herbs and new leather. The 2011 is quite rich, layered voluptuous, but it also has plenty of varietal character. Firm tannins and a very classic sense of structure should allow the 2011 to age gracefully for a number of years. In 2011, the Timbervine stands out for its stunning balance. I can't wait to taste this from bottle.
(raised in puncheons, 30% new oak): Inky purple. Sexy, floral-accented aromas and flavors of dark berry liqueur, cola and Indian spices. Juicy, penetrating and pure, with a suave blend of richness and verve. Zesty acidity provides lift and finishing cut while silky tannins help shape the exuberant fruit. 10% whole clusters were used this vintage, Sussman told me.