2010 Villa Creek La Boda
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Very smoky and loaded with spice-cabinet, cedar, kirsch and ground pepper, the 2010 La Boda is a blend of equal parts Syrah and Mourvedre that was fermented with 100% whole cluster and aged for 20 months in neutral oak. Light ruby-colored and supremely elegant and suave, with a silky texture, medium to full body and no hard edges, it finishes with plenty of savory, yet finely polished, tannin. Already superb, it will continue to improve for another 1-2 years and should shine for 10-12 years. Drink 2014-2022. One of my favorite estates, Cris Cherry’s Villa Creek is located on the western side of Paso Robles, high up off Peachy Canyon Road. He continues to experiment with Rhone and increasingly Spanish (think Rioja and Priorat) varieties, as well as with varying amount of whole-cluster inclusion. The wines offer singular, unique profiles, with loads of flavor and character. Tel. (805) 238-7145; www.villacreekwine.com
Punteggi della critica
Punteggio medio
Jeb Dunnuck
Antonio Galloni, Vinous
Altre recensioni e punteggi
Villa Creek's 2010 La Boda is 50% Syrah/50% Mourvedre, all from Denner, fermented with whole clusters and aged in neutral oak. Plums and black cherry notes melt into menthol, licorice and sweet spices in a rich, fleshy wine. The 100% whole clusters add an element of freshness that is highly appealing.
(a 50/50 blend of syrah and mourvedre from the Denner vineyard, made entirely with whole clusters): Bright violet color. Explosive aromas of black and blue fruit liqueurs, Indian spices and potpourri, with an exotic incense quality in the background. Fleshy and smooth, with excellent clarity and spicy lift to its cassis and boysenberry flavors. The spicy note repeats on the very long, sharply focused finish.
Very smoky and loaded with spice-cabinet, cedar, kirsch, and ground pepper, the 2010 La Boda is a blend of equal parts Syrah and Mourvedre that was fermented with 100% whole cluster and aged for 20 months in neutral oak. Light ruby colored and supremely elegant and suave, with a silky texture, medium to full-body, and no hard edges, it finishes with plenty of savory, yet finely polished, tannin. Already superb, it will continue to improve for another 2-3 years, and should shine for 10-12 years.