Relentless, a blend this year of mainly Syrah and Petite Sirah, is always a very good wine. The '07 strikes one as, above all, tannic and dry. Then the blackberry, black cherry, dark baker's chocolate, herb tea and smoked meat flavors kick in, impressing with their complexity. It's a distinctive wine, quite unlike anything else in California. Despite the hard tannins it's drinkable now, and will challenge chefs and sommeliers to figure out what to serve it with. The winemaker suggests braised short ribs, smoked lamb, roast duck and Cheddar cheese.
Relentless, a blend this year of mainly Syrah and Petite Sirah, is always a very good wine. The '07 strikes one as, above all, tannic and dry. Then the blackberry, black cherry, dark baker's chocolate, herb tea and smoked meat flavors kick in, impressing with their complexity. It's a distinctive wine, quite unlike anything else in California. Despite the hard tannins it's drinkable now, and will challenge chefs and sommeliers to figure out what to serve it with. The winemaker suggests braised short ribs, smoked lamb, roast duck and Cheddar cheese.
Relentless, a blend this year of mainly Syrah and Petite Sirah, is always a very good wine. The '07 strikes one as, above all, tannic and dry. Then the blackberry, black cherry, dark baker's chocolate, herb tea and smoked meat flavors kick in, impressing with their complexity. It's a distinctive wine, quite unlike anything else in California. Despite the hard tannins it's drinkable now, and will challenge chefs and sommeliers to figure out what to serve it with. The winemaker suggests braised short ribs, smoked lamb, roast duck and Cheddar cheese.
Relentless, a blend this year of mainly Syrah and Petite Sirah, is always a very good wine. The '07 strikes one as, above all, tannic and dry. Then the blackberry, black cherry, dark baker's chocolate, herb tea and smoked meat flavors kick in, impressing with their complexity. It's a distinctive wine, quite unlike anything else in California. Despite the hard tannins it's drinkable now, and will challenge chefs and sommeliers to figure out what to serve it with. The winemaker suggests braised short ribs, smoked lamb, roast duck and Cheddar cheese.