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Creovino! » syrah http://www.creovino.com Wine Making, Recipes and General discussions about wine. Thu, 29 Jul 2010 19:10:37 +0000 en hourly 1 http://wordpress.org/?v=3.0 *** Chez Ray Stage Gulch Vineyard Syrah, Petaluma, Sonoma CA, 2007 – Homemade Wine Tasting & Review http://www.creovino.com/archives/1773 http://www.creovino.com/archives/1773#comments Sun, 06 Jun 2010 21:58:00 +0000 Ben Original Tasting and Review:

By way of background: Stage Gulch Vineyard Syrah from Petaluma, Sonoma CA for the 2007 vintage was made from frozen grapes procured from Brehm Vineyards, as code number 527 - 07SGS. For my collection, the finished wine is called SG7P, because it was fermented with Pasteur yeast. Here is the approach used to winemaking for this selection.

In the glass: Stage Gulch Vineyard Syrah 2007 shows as medium deep velvet red in the glass, opaque at the center.

On the nose: Poured cool with a brief decant and swirled vigorously, this Sonoma syrah brings an intriguing charcoal-broiled steak aroma forward, with plums and a touch of oak mixed in.

On the palate: The first elements on the palate are a sweet, almost light red middle, buckled up with some charry oak. A meatiness moves to your cheeks, and alcohols come on towards the end, allowing the balanced light acids and underlying tannins to peek through.

In summary: Overall, a full experience in a nicely darkened aromatic package. Rates three stars on the five-star Spirit of Wine scale.

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]]> http://www.creovino.com/archives/1773/feed 0 **** Chez Ray Syrah Meritage, 2003 – Lodi, CA http://www.creovino.com/archives/281 http://www.creovino.com/archives/281#comments Tue, 25 May 2010 01:06:00 +0000 Ben

Original Review, January, 2009: This is a mix of syrah, cabernet sauvignon, merlot and cabernet franc grapes from Valley Oaks Vineyards in Lodi, CA. Fermentation was warm in Pasteur Red yeast, pressing upon dryness. Earlier I tried a version of this called simply "Chez Ray Meritage", with a similar grape mixture - although the straight Meritage had a zinfandel instead of the cabernet franc. Syrah is the lead grape in this mix.

Color is similar to Chezy Ray Meritage 2003, with medium red touched by a hint of purple. Aromas are balanced, no plum overtones - seem mostly cabernet-esque. Palate opens with a full, round, lightly sweet middle, followed on by oakiness from the French oak chips used in aging. Balanced, accessible, pleasant. Very friendly. I would stay with this for an evening, so I'll go with four stars on the Spirit of Wine scale. No need for further aging - excellent drinking window now.
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Updated Review, almost a year and a half later, May, 2010: Color now has hints of brick along with the purple. Sweet oak on the nose along with plums. Still full, even middle with toasty, warm oakiness. Holding up well.

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Original Review, November, 2008: This 2003 Chez Ray Meritage is made from fresh grapes from Lodi, CA - a mix of cabernet sauvignon, merlot, zinfandel and syrah. It was fermented warm with Pasteur Red yeast, pressed at dryness after about a week's fermentation. The grapes were fermented separately, then blended at bottling.

In the glass, this is medium dusty red, deepening at the center of the glass. Aromas are modest, funky, deep, round; like your nose is in the middle of an almost-overripe plum. On the palate, a middle round sweetness is the first impression, full of ripe blackberry fruit. Following that comes the impression of oak (from the French oak chips used in aging the wine), and a pleasant, even, sweet finish. Tannins have pretty well aged out of the five-year-old wine. Ready to drink now.

Three stars out of five on the Spirit of Wine scale, as I would definitely come back to this again.
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Updated review, a year and a half later, May, 2010: Consistent color, aroma and flavors. Holding up well. Acids coming forward a bit.

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]]> maceration does.)

In the glass, the wine is medium magenta in color, showing both purple and brick highlights - seemingly poised between youth and age. Aromas are yummy - yeasty and lightly-oaked deep fruit. Touch of shoe leather. Inviting.

On the palate, a top-note of toasty oak first hits the roof of your mouth, cascading to mild fruit in the middle. Light acids move to a modest finish. Nice tone overall. Age has done it well - but a couple more years wouldn't hurt it either. Three stars out of five.

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Updated Review, September, 2009: Wow. Age has done this well. Color has taken on a bit more brick. Aromas still of shoe-leather, less yeast. Palate even more rounded and velvet. Smooth, sweet acids swirl to a lingering finish. Now adding a plus to the three stars for voluptuousness.]]> http://www.creovino.com/archives/1038/feed 0 Tough job… http://www.creovino.com/archives/412 http://www.creovino.com/archives/412#comments Mon, 06 Apr 2009 00:19:00 +0000 Ben
I'm checking out the progress of the 2008 vintage Chez Ray, currently resting with oak slats in 3- and 5-gallon carboys. What that means is thieving a bit of wine from each carboy, and sipping!

The Alexandar Valley Syrah (Brehm code 534) is yummy indeed, especially with VQ-15 yeast.]]>
I'm checking out the progress of the 2008 vintage Chez Ray, currently resting with oak slats in 3- and 5-gallon carboys. What that means is thieving a bit of wine from each carboy, and sipping!

The Alexandar Valley Syrah (Brehm code 534) is yummy indeed, especially with VQ-15 yeast.]]> http://www.creovino.com/archives/412/feed 0 **** Chez Ray Stage Gulch Syrah – Review and Rating http://www.creovino.com/archives/267 http://www.creovino.com/archives/267#comments Wed, 18 Feb 2009 03:03:00 +0000 Ben
Up front, you detect leather and roast beef. The palate is fat with a lengthy middle. Finish is clean and hints of vanilla fruit. Four stars out of five.]]>
Up front, you detect leather and roast beef. The palate is fat with a lengthy middle. Finish is clean and hints of vanilla fruit. Four stars out of five.]]> http://www.creovino.com/archives/267/feed 1 Fourth Pressing for the 2008 Chez Ray Vintage http://www.creovino.com/archives/268 http://www.creovino.com/archives/268#comments Mon, 16 Feb 2009 14:05:00 +0000 Ben one batch pressed dry, and a second under extended maceration); and a pressing two weeks ago of the first batch of frozen grapes. Brian joined me for these festivities (ie, work!).

A late arriving bucket of malbec was put to AMH and VQ15 yeast, and is dry after two full weeks of fermentation. Meanwhile, two buckets of Alexander West Side Syrah are approaching dryness after four weeks of fermentation (one with AMH, the other with VQ15 yeast).

And, finally, the crazy Limerick Lane Zinfandel from Sonoma, which started life at an incrediblly sweet 38 degrees brix, was being pressed today too. I may put half of this under brandy as port, leaving the other half with natural residual sugar. We'll see. Here's Brian checking out the zin:

Yum!]]> one batch pressed dry, and a second under extended maceration); and a pressing two weeks ago of the first batch of frozen grapes. Brian joined me for these festivities (ie, work!).

Yum!]]> http://www.creovino.com/archives/268/feed 0