Limari Valley, Chile; 14.5% ABV
made with organic grapes
$3 at the Richmond, CA, store on 4 Dec
I first poured out a single-glass screw cap bottle of this wine to try later. The remaining wine, after airing about 1.5 hr in the bottle, showed a soft body on the lighter end of full, with flavors of dark blackberry / blueberry, green bell pepper, with slightly abrasive boysenberry acid and a textured tannic finish. This is a pretty good wine for $3 except for a couple things. First, although many people dislike green bell pepper in their wine, I usually like it. This is a little strong even for me, maybe partly because I don’t recall tasting it in a Syrah before. Second, at least at the GOs near me, I can currently get Syrahs I liked much better for only a dollar or two more.
weinish noted about this wine: Big wine. I thought it was balanced. It ended with some real spice, and a tannic group. This is the kind of wine you’d want with Fatty Meats. I let it air for many hours, but the structure didn’t change considerably. It may have softened a bit. This is the kind of wine you can bring to a red-meat BBQ and it will serve you well. And he links to a site with this review, apparently from Stephen Tanzer in April, 2010 (88 pts): Opaque purple. Sexy, expressive bouquet of blackberry, spices and cracked pepper; this is very Syrah. Then sweet and lively in the mouth, with jammy red and dark berry flavors and chewy texture. Becomes spicier with air and finishes with good tangy cut and persistence. I like this wine’s balance and structure and would have scored it higher had there been some more concentration. Well, as you can see, their impressions did not really match mine. Maybe the wine has not aged well since Tanzer’s review? Does anyone else have an experience to share?
The next day, the saved screw cap single-glass bottle was much redder in color and flavors, but otherwise much the same.