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Note di degustazione

Note di degustazione
Punteggio 91/100 · Stephen Tanzer, Vinous, May 2014

(46% grenache, 31% mourvedre and 23% syrah; from a high-altitude yet warm site on rocky red volcanic soil): Bright, deep ruby-red. Sappy aromas of black cherry, blueberry and gun metal. Rich, tactile and sweet, offering lovely saline minerality and a strong crushed stone character. At once silky and energetic. Finishes broad, long, aromatic and classically dry, with excellent lift. (Cool nights help to preserve acidity here.) The syrah that goes into this wine is from north-facing vines. Both the syrah and grenache components of this very pure wine were partly fermented with whole clusters.

Punteggi della critica

Punteggi della critica
92
92/100

Punteggio medio

19
19/20

Julia Harding MW, jancisrobinson.com

91
91/100

Stephen Tanzer, Vinous

Altre recensioni e punteggi

92+ punti
Antonio Galloni, Vinous
Punteggio 92+/100 · Da bere 2014-2021, Antonio Galloni, Vinous, Nov 2013

Dark red cherries, menthol, tobacco and savory herbs are some of the many notes that flesh out in the 2011 Lithic. Even with all of its early appeal, the Lithic boasts tremendous depth and has the pedigree to develop beautifully for a number of years. The polished finish is striking, but today, the Lithic is showing just a hint of its potential. The blend is 46% Grenache, 31% Mourvedre and 23% Syrah, with the Mourvedre and Syrah clearly dominating today. All of the fruit was sourced from Shake Ridge Vineyard in Amador.

18.5 punti
Julia Harding MW, jancisrobinson.com
Punteggio 18.5/20 · Da bere 2014-2021, Julia Harding MW, jancisrobinson.com, Oct 2013

46% Grenache, 31% Mourvèdre, 23% Syrah from Ann Kraemer’s Shake Ridge Vineyard, at 1700’ in the Sierra Foothills. Sierra uplift soils, loaded with quartz, basalt, soapstone, and shale. The blocks were combined into small co-fermented wine lots, each with a different percentage of whole cluster grapes. Aged in once-used and neutral French demi-muids for 16 months (without racking) before being bottled without fining or filtration. Cold soaked, indigenous fermentations, punch downs.  Usually 30-40 days on skins. Even more mineral than the Tablas Creek but as it opens out it becomes a little more floral and a hint of orange blossom and sweet almonds. Tight and dry and mineral to the core. Paper-fine tannins slide across the palate but papery dry not silky. So subtle, almost not fruity but so elegant. (JH)

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Keplinger
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Dettagli del prodotto

Colore

Rosso

Sapore

Secco

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