Country: | United States |
Regions: | California California (Sonoma County) |
Winery: | Flanagan Winery |
Grape Type: | Syrah |
Organic: | Yes |
Vintage: | 2013 |
Bottle Size: | 750 ml |
Intense violet, hints of lavender, black cherry, fresh leather and spicy flavors (white pepper and clove), rich and concentrated with a lingering spicy finish. Will age gracefully for several decades.
Review:
Morlet doesn’t make much of it, but their Syrah is beautiful and well worth seeking out. The 2018 Syrah Bouquet Garni comes from the cool climate, higher elevation Bennett Valley in Sonoma and offers a big, exotic nose of blackberry and blackcurrant fruits as well sandalwood, dried flowers, new leather, and white pepper. The fruit is ripe and opulent, yet it still holds onto loads of classic cooler-climate Syrah gaminess and peppery notes. Full-bodied on the palate, it’s balanced and has a lively, clean texture, beautiful depth of fruit, and a great finish. Enjoy bottles any time over the coming decade.
-Jeb Dunnuck 97 Points
Avennia Arnaut Syrah is made of 100% Syrah
For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.
"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker
We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.
AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.
Review:
The 2019 Syrah Arnaut is the tenth edition of this wine, which utilizes 100% Boushey vineyard fruit from the Yakima Valley. The nose is deep and concentrated, presenting iodine alongside ripe blackberry cordial, tar, white pepper and black licorice tones. Rich and layered in the mouth, with a beautiful texture, this shows outstanding length and a glorious core of dark fruits with bacon fat and chocolate undertones.
Vinous 95 Points
Avennia Arnaut Syrah is made of 100% Syrah
For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.
"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker
We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.
AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.
Review:
"Licorice, chocolate orange, nutmeg, raspberries and vanilla on the nose. It’s full-bodied with soft, juicy black fruit and spice accompanied by velvety tannins. Creamy, ripe and plush with a lengthy finish. Drink or hold.h"
- James Suckling (March 2023), 93 pts
Betz Family Domaine de Pierres Syrah is made from 100% Syrah.
With our long history of making single site syrah's in Washington, it made sense for us to venture into the Rocks District of Milton Freewater in the Walla Walla Valley to bring you our newest syrah, "Domaine de Pierres."
The Rocks AVA produces syrah that shows a distinct character, separating it from any other site in Washington State. One thing in particular that has drawn people here is the gallet stones present throughout the valley. They are very similar to the pudding stones that are found in Châteauneuf-du-Pape, and can be anywhere from golf ball size, to softball size or larger. Since we purchased the vineyard in 2014 we have been tilling the earth multiple times every season to expose these rocks. The gallet stones act like a heat sink, giving a little extra push to help ripen syrah in an area with marginal heat accumulation.
In the glass, Domaine de Pierres stands out from our other syrah's because of its incredibly savory profile. Notes of roasted meat, fresh herbs, olive tapenade, tobacco and graphite are supported by dark fruit, espresso, and lavendar. The wine has a lower acidity and higher PH than our other wines, which contributes to a velvety, full bodied mouthfeel. Even in the cellar, we immediately noticed a difference in the color, aromatics and flavor that these syrah grapes were able to express.
The other big reason that we are so excited about the wine from this particular AVA, is that the history of the Rocks is happening right now! Our vineyard, “Ancient Stones,” has only been planted there since 2007, and the beginning of the Rocks as a wine growing region only really started in the 1990's. There is a lot of energy and exploration going on, and it has been a fun experience for our team to be a part of it. We still have so much to learn about this region and it is very exciting to feel like we are on the upward swing!
Review:
"This red offers a steely core of crushed rock and vibrant acidity framed by handsome blackberry, cherry, green olive and licorice flavors that build tension toward medium-grained tannins. The name of this wine—French for "Field of Stones"—is apt. Drink now through 2032. - Tim FISH."
- Wine Spectator's Insider (July 6th 2022), 94 pts
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
The purity of this wine is pretty phenomenal with blackberries, strawberries, fresh flowers and licorice. Hints of tar. It’s full-bodied, yet composed and compact with ultra fine tannins and a long, flavorful finish. Very structured. Try after 2024.
-James Suckling 97 Points
Just south of the winery, Bacigalupi Vineyard straddles Westside Road in the upper reach of Russian River Valley. The 125 acre vineyard encompasses a range of terroir, from heavier valley floor soil along the Russian River to alluvial clay loam on the rolling hillsides. The fruit is sourced from a superb block of 25 year-old Wente Clone vines located on the western slope of the site. Bacigalupi was the source of the Chateau Montelena Chardonnay that, famously, beat the French wines at the "Judgement of Paris" in 1976.
Bacigalupi Chardonnay has a nose of lemon zest and vanilla bean. The palate opens with red pear and Meyer lemon, and brioche toast and honey comb notes on the finish. Like well-made Chardonnay from great vineyards around the world this wine benefits from getting some air, will age for years, and is best when served chilled around 50 degrees. This wine will evolve in the bottle for many years to come. A terrific wine from one of Sonoma County's top sites for Chardonnay.
The 2013 Syrah is a beautiful wine that strikes a lovely balance between the opulent fruit of the 2012 Syrah, and the gorgeous Rhone Profile of the 2011. My defining word for the 2013 vintage is “balance”, and this wine exemplifies that. The wine is produced from Bennett Valley and is grown on the steep hillsides of Bennett Mountain. Many people feel that the wine is reminiscent of the top wines from the great Hermitage region in the Rhone Valley. Our 2012 Syrah reflected the warm, ripe character of that vintage.
The 2011 was a beautiful example of what a great cool climate vineyard site can produce in a cool year. The 2013 finds the midpoint between these two vintages and shows both the beautiful fruit that distinguished the 2012 and the briary mid-palate that was so compelling in the 2011. This is a wine I am very excited to present and one that will drink well now and for many, many years to come. I find it to be a complete wine. The nose is an intriguing mix of dark red fruits and more savory notes like bay leaf. The palate has a classic Rhone profile with fruit components, bacon fat, and hint of white pepper, briar and earth notes. It is just a stunning wine.
Flanagan Winery:
Eric Flanagan is the founder and visionary behind the Flanagan wines and Flanagan brand.
Our journey into wine began with a love of wine and an appreciation of the places that create unique wines. In the early 1990’s, wine quality exploded higher in Sonoma and Napa. It was an exciting time to be a consumer of wines from Northern California and a great time to come and meet the vintners who were responsible for these inspiring new wines. We began in 1999 with the purchase of forty acres in Bennett Valley. In 2011, we acquired a small Russian River Valley vineyard, and, starting with the 2014 vintage, we have added vineyard designated wines from top vineyards in the Russian River Valley and the Sonoma Coast. Vineyard sources now include Ritchie Vineyard and Bacigalupi Vineyard for Chardonnay, and Sunchase and Sonoma Stage for Pinot Noir. In 2015, we will also add the iconic Platt Vineyard as a source for both Chardonnay and Pinot Noir. We believe that Platt may be the best vineyard in California for those varieties.
Sustainability at Flanagan:
There are a few marketing buzzwords that are prevelant in the wine industry right now that can be very confusing to the consumer. Terms like organic, biodynamic, sustainable... What exactly do those terms mean? To us, it's very simple. Sustainabliltiy means we farm our vineyards with long term mindset. We do everything we can to ensure that this land will be as healthy, or healthier than it was when we found it. We are in the process of having our vineyards certified as sustainable by the California Sustainable Winegrowers Alliance "CSWA".
Sonoma County is making a huge push to be the first farm community to be 100% certified sustainable. The CSWA program has 138 catagories for vineyard owners to self assess and then they support the process with an outside auditor. Sonoma County has hired a full time sustainablility coordinator and is making great progress towards our goal of have all of the vineyards in Sonoma County farmed sustainably.
Proprietor Eric Flanagan:
Eric came to the wine business from a love of wine. His family did not own a winery or a vineyard, and Eric did not grow up on a farm. Through his travels Eric became fascinated by how grapes of the same variety expressed themselves in different places. From New Zealand to Greece, Eric visited wine growing regions around the world, but in the late 90's he chose to create his vision in Sonoma. He started in 1999 with the purchase of 40 acres on the side of Bennett Mountain and expanded in 2011 with the purchase of their Russian River Valley site. Flanagan is now producing wines from several of the top vineyards in Sonoma County under their vineyard designate program. Flanagan is becoming known for making great wines from the best vineyards in Sonoma County.
Eric, Kit, and their 3 daughters (Riley, Lola, and Ruby) make their home at the Three Starrs Vineyard along with 3 dogs, 10 ducks, 4 Dwarf Nigerian goats, 2 geese, 1 donkey, and 1 mule (also named Ruby).
Winemaker Cabell Coursey:
Cabell joined Flanagan Vineyards as Winemaker in 2014. His obsession with winemaking began with a harvest in Burgundy while he was enjoying an undergraduate semester abroad. After finishing his B.S., Cabell spent a few vintages picking grapes and scrubbing floors in Burgundy, and then moved up to Oregon’s Willamette Valley. Following his time in Oregon, Cabell traveled to Christchurch, New Zealand, where earned degrees in Enology and Viticulture from Lincoln University. During his time in New Zealand Cabell focused on cool climate viticulture, which serves him very well in his current role at Flanagan. Cabell has also held winemaking positions at Alder Springs Vineyard, Dumol, and Kosta Browne.
Cabell’s approach to winemaking is to use his senses in conjunction with his knowledge in biology, chemistry, and farming.
Cabell describes his philosophy:
“Winemaking is the culmination of a vast number of decisions. Starting with the site, the farming practice, the response to weather conditions, the picking date, the tank and barrel programs, ferment protocols, and continuing through blending and bottling. It is the daily decisions, actions, and sometimes lack of action that unlocks a vineyard’s highest potential. This quest to reveal each vineyards unique personality, while dealing with the challenges inherent in farming, is what makes winemaking challenging, interesting, and highly rewarding. My goal is always the same, to deliver each vineyard’s best expression in each vintage and to make a wine where the last glass is better than the first.”
The vineyards represents 69 acres in total:
Graves vineyards is 13 acres, planted with Syrah (6 acres), Cabernet Sauvignon (4 acres) and Merlot (3 acres).
Platt vineyards is 34 acres, planted with Chardonnay (13 acres) and Pinot Noir (18 acres) and Riesling (1.4 acres)
and Gaps View is 22 acres, all planted with Pinot Noir.
The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.
It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.
Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.
Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.
Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.
Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports
Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.
Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.
In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”
James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.
Review:
Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.
-Decanter 97 Points
A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported
-Wine Spectator 96 Points
This is a dry while also floral wine, perfumed and enticing with its juicy acidity. At the same time, the structure is very present, showing power and dark black fruits. The balance is coming together with the rich fruits and tannins melding into one. Drink from 2028. ROGER VOSS
-Wine Enthusiast 96 Points
Deep dark ruby garnet, opaque core, violet reflections, delicate brightening of the edges. Black wildberry jam underlaid with delicate herbs and spices, tobacco nuances, hints of blueberry jam and elderberries, schisty notes. Powerful, full-bodied, sweetness present, carrying tannins, dark nougat in the finish, very good length, an imperious style, built for a long life.
Falstaff 98 Points
Bavencoff Montagny Blanc is made from 100 percent Chardonnay.
This Montagny presents a typical robe of a Burgundy Chardonnay: A pale yellow color with discreet green reflections. The color will change to golden yellow with age. On the nose, it develops delicate honey and vanilla aromas. On the palate, this wine is full-bodied, it offers a slightly oily texture typical of the great whites of Burgundy, rich and fresh flavors (vanilla, honey, golden apple, toast). The finish is long and mineral.
This wine goes perfectly with veal in sauce, scallops in butter and herbs, and most fish. Also to drink with hard mountain cheeses: Comté, Beaufort.