2005 Copain Syrah Thompson Vineyard- USA, California, Central Coast, Santa Barbara County (7/5/2009)
18 months since my last bottle so seemed relevant to try another and follow the wine’s progression. In my last note on the wine from 1/08, the stems played a major role on the aromatics–expected given the large of stem inclusion but the wine was tight, too. Fast forward to now, opened and poured, with no decant, as I wanted to see how the wine would fare without aeration. The result? Pretty well. Some stems poke through, given the herbal signature, which I like. The texture, some silkiness in the wine, some bacon fat, raspberry and sweet blueberry. In fact, the blueberry is what lingers in the wine, and while sometimes in syrah I find an earthier edged blueberry, this one shows sweeter, an intense blue-fruited finish, along with some acidity. As to agine potential, I think this wine can age, and would offer that despite some of the structure of some Copain syrahs, this particular bottling is IMO OK to go now, given the texture and fruit expression, but enough of the blue edged acidity to carry it several more years.
Thanks for the note. Sounds like it has opened a bit. It has been about 15 months for me but damn it was tight back then. With 2 bottles I still plan to hold another 3/4 years.
Probably asking the obvious, but do you think the 2007 needs years of rest? I understand its pretty tight, but then the only 2007 Copain I have dared to try up to now – Baker Ranch Syrah – was delicious even if it was very young and primary.
As a follow up and close to the TN I put up on the 2005, I should add that I finished the last few ounces after the bottle had been opened overnight–the sweeter blue edge had receded some and the wine picked up some olive and earthier notes.
Brad, as to the 2007, I did not note any grip or big structure when I tasted it last month. I know that the bottle had been decanted by Wells before we sat down try it, just not sure how long before we arrived he had it out. So, as to “years or rest”, I would say no but I would suggest a decant of some sort to act as a gauge.
