2008 Big Basin Syrah Frenchie's Ranch
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Showing more toast and oak than the Rattlesnake Rock, the 2008 Big Basin Vineyards Syrah Frenchie's Ranch comes from the same vineyard (Rattlesnake Rock) but is a cellar selection of the top 3 Syrah barrels. Aged for 27 months in all new French oak, this stacked Syrah delivers a thrilling bouquet with deep, rich blackberry and crème de cassis styled fruits, coffee, toasty oak, grilled meats, licorice, and solid underlying minerality. This fleshes out beautifully with air and on the palate, shows a full-bodied, concentrated mouth feel, impeccable balance, and a seamless, silky texture that carries into the finish. While certainly a big wine that shows its oak elevage currently, it's nevertheless an impressive drink currently with a healthy decant; ideally though, bottles should be given 2-4 years in the cellar, and then consumed over the following decade.
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Punteggio medio
Jeb Dunnuck
Antonio Galloni, Vinous
Altre recensioni e punteggi
Opaque ruby. An explosively perfumed bouquet displays scents of candied black and blue fruits, incense, vanilla and violet, with an overlay of sexy oak spice (this was raised in 100% new barrels). Supple, sweet and broad, with strikingly deep blackberry and blueberry flavors given spine by zesty acidity. Finishes sweet, spicy and very long, with resonating floral and smoke notes.
The 2008 Syrah Frenchies' Ranch is 100% Syrah that spent 27 months in 100% new oak barrels. Frenchies' is essentially the three best Syrah barrels from Rattlesnake Rock. It shows gorgeous aromatic delineation and layers of sumptuous fruit, with attractive mid-palate pliancy and a multi-dimensional, textured finish.
The 2008 Syrah Frenchies’ Ranch is 100% Syrah that spent 27 months in 100% new oak barrels. Frenchies’ is essentially the three best Syrah barrels from Rattlesnake Rock. It shows gorgeous aromatic delineation and layers of sumptuous fruit, with attractive mid-palate pliancy and a multi-dimensional, textured finish. Anticipated maturity: 2012-2020. Bradley Brown crafts gorgeous artisan wines from his vineyards in the Santa Cruz Mountains and Monterey County. The wines are fermented with ambient yeasts, see no racking and are bottled unfined and unfiltered. The Pinots are aged in 50% new medium toast barrels, while some of the Syrah and Syrah-based blends see higher amounts of new wood. Brown is gradually moving towards reducing toast levels and amounts of new oak. The 2008s are big, rich wines marked by the low yields of the year that are the result of the spring frost. Vintage 2009 was a flashier, more overt year until a heavy rainstorm hit on October 13. The 2009s generally are lower in alcohol than the 2008s. As good as these wines are – and they are often outstanding – my feeling is that Brown has just scratched the surface of his potential. Tel. (831) 621-8028; www.bigbasinvineyards.com