krypt_kitten (krypt_kitten) wrote in carpe_vinum,
krypt_kitten
krypt_kitten
carpe_vinum

Another great wine!

Had a local wine last night with dinner that was really a lovely wine, 2003 Powers Winery Syrah. Looks like the wine runs about $13 a bottle. The wine was actually better than my meal. The wine stood very well on it's own to just sip away and enjoy. Surprisingly this was recommended to go with my dinner and quite honestly there was no way this could have complimented it. The dish itself had quite the smokey flavor to it, which did not work well with the wine at all and actually detracted from it. Ravioli with Prosciutto and Asparagus: ravioli stuffed with goat cheese and carmelized onions in a rosemary marsala sauce. They also suggested a Merlot to go with it, which really makes me wonder about their pairing suggestions. I think a Cabernet would have been far better suited with this. The dish needs a really full bodied wine to work with the smokiness of the dish.

Some notes here from Powers site regarding the wine:

Tasting Notes: Intense, darkly extracted color with complex aromas of black currant, plum, boysenberry, vanilla, and a whiff of black pepper. Very full-bodied style with flavors of dark plum, cassis, blackberry, and intriguing spices like cloves and pepper. Long, intense finish of sweet ripe blackberry, currants and spice.

Winemaker's Notes: Syrah gets more interesting each year as we discover the nuances of fruit from different vineyards. We love the ripe qualities from the warmer regions, and this wine really reflects that sweet fruit and concentration from a warm Syrah site balanced by the dark fruit and black pepper character of cooler climate Yakima Valley Syrah. The wine is a blend of Wahluke Slope Syrah from Milbrant's Sundance Vineyard(84%), and Pleasant Vineyard Syrah from the lower Yakima Valley (16%). The Milbrant fruit was fermented using D254 yeast to emphasize structure, while the Pleasant portion fermented with D80 yeast to emphasize fruit extraction. The balance of this wine is impressive, reflecting both optimum ripeness and structure. The wines were in French oak barrels for 20 months (40% new) before bottling in December of 2005. 1500 cases made.
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