February 2007 Wine Tasting Notes:
2005 Daniel Gehrs Syrah, Paso Robles.
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This wine is a deep garnet color with good clarity. The nose starts with big, prominent smoke notes followed by medium intensity pomegranate and plum with a blueberry-like edge. The palate carries the plum and pomegranate accented with toffee/caramel-like notes. Very soft tannins and proportioned acids make for a lighter medium-bodied wine. This is juxtaposed with bigger feeling alcohol. The result is a lighter medium-bodied wine. The finish brings more berrylike flavors reminiscent of blackberry and plum, ending a bit hot. |
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RWB Score: 86 breakdown 13.9% Alcohol $20.00 Retail (from winery); 1,600 cases produced |
Behind the big, masculine smoky facade, this sleek 2005 Syrah offers bright fruit and sleek lines on the palate. This is definitely a carnivore's Syrah. Drink now, preferably with rich meats such as grilled tri-tip or shish kebab. |
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More reviews of Daniel Gehrs Wines More on the Paso Robles AVA |
Aged in heavy toast French oak barrels (~50% new) for 6 months.
Syrah is an ancient varietal proven by DNA analysis (in part at UC Davis) to be a native of the northern Rhône region of France. Prior to this evidence, its origin was disputed between the Rhône region and that around the Persian city of Shiraz – hence the two names for the grape. Syrah gives tannic and spicy red wines with significant longevity. Because of its weight, it contributes body and structure to blends with the softer, fruitier Grenache and Mourvèdre. In the southern Rhône, these varieties make up the core of Châteauneuf du Pape reds. Syrah not only needs hot climates but thrives in them - as its rapid propagation in California and Australia demonstrates. It is also widely grown in the southern portion of Oregon, Washington and South Africa. It was first planted in California in 1971 from cuttings from the Hermitage appellation in northern Rhône and Australian Shiraz cuttings (which are said by some to be of Hermitage origin themselves). Current reports indicate total California Syrah acreage to be approaching 13,000 acres. The thick-skinned, very darkly pigmented grapes give inky, deep colored wines described as violet or nearly black. Syrah is very tannic, rich, chewy and textured and is typified by high alcohol and a spice-over-fruit character. The latter tends to be more accentuated in cooler climates where the grapes develop a higher skin-to-pulp ratio. This can be nicely demonstrated by tasting Syrahs from growers spanning the north-south gamut of the Central Coast regions. Although expressivity may vary slightly between different clones, Syrah typically shows black (sometimes white) pepper, licorice, clove, thyme and bay leaf as part of its spice component. The dark fruit typically expressed are blueberries, black currants and blackberries. Syrah may also show cedar or sandalwood notes. As with just about all wines, bottle age brings out terroir and cedar, tobacco, earth and leathery notes.
110 acres of the 168 acre Meeker Estate Vineyard were planted between 1991 and 1997 to Cabernet Sauvignon, Merlot and Syrah. The latter, came from Zaca Mesa cuttings which Dan Gehrs sold to Meeker in the mid-90s while he was winemaker at Zaca Mesa. This East Paso vineyard is located east of Highway 101, north of airport and enjoys the warmer end of the climatic spectrum of Paso Robles.
The 2005 year saw an increase in crops over the preceding years. The year is being compared to the acclaimed 1997 vintage because of a very long and generally cool growing season without heat spikes. This long season resulted in extended hang times in even temperatures which gave the fruit good extraction but lower sugar levels. The slow ripening of the fruit is expected to make for elegance and balance in the wines of this vintage.
Daniel Gehrs developed his wine making expertise over the past 3 decades. He initially started making wine at home as a college student. Well armed for the job with a passion and a Political Science degree, he joined Paul Masson Vineyards, Saratoga, in the San Francisco Bay area. After two years there, he and his wife purchased Congress Springs Vineyards and spent sixteen years there making Zinfandel and Cabernet Sauvignon from old vines under his own label. Over the next three years, Daniel and wife Robin migrated slowly south until they arrived back in Santa Barbara County and Daniel took on wine making responsibilities at Zaca Mesa. After four years, he left Zaca Mesa. He currently makes wines for several label in addition to his own and is an active consultant to other producers in the area. He sources the fruit for his grapes from all over California. Stylistically, Daniel believes wine should be a companion to food and strives to make his wines food-friendly, with lower alcohol levels than most producers today. Daniel makes his current releases at the Lucas & Lewellen winery facility in Buellton.
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5 points |
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Nose |
3 points |
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Palate |
3 points |
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Finish |
3 points |
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Tannins |
5 points |
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Acidity |
5 points |
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Alcohol |
4 points |
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Aging potential |
1 points |
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Overall quality |
7 points |
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