We thoroughly enjoy what Leo does with Chenin Blanc. He truly has a midas touch with that grape. Having said that he also has a deft touch with other varietals. The other night my better half made some homemade pizza (which are outstanding), one NJ sausage and pepper, another clam and bacon.
Opened the 2013 Leo Steen syrah Upper Scala Vineyard and it was a great match. Having had this wine before I decanted and poured back in the bottle two hours before drinking.
Color is nice purple hue, aroma of crushed black cherry, black olive and hints of flowers. Flavors of juicy fresh blackberry, earth, olives and grilled fatty meats. All held together nicely by integrated acidity and ripe tannins. Perfect balance.
Each bite of sausage and pepper or clam and bacon made the syrah flavors come alive even more. Happy to have a couple more of these.
Sounds like a nice wine, Tom - thanks for posting the note. I was bummed that Leo was out of town when I visited Ryan Glaab and Sam Bilbro last month, but hoping I can catch him at this year’s Seven % Solution tasting in late July. I highly recommend that tasting - it’s been one of my favorites each year. Info on it is here: Seven % Solution
Thanks Ken, very nice wine. Thanks for the link to the 7% solution. This is my absolute favorite tasting. Small producers, lesser known or even obscure grape varieties, the perfect place to make new discoveries. Which I did the past few years including Idlewild, Ryme, D&R, Jolie-Laide and a few others.
Which reminds me, after talking with your associate Bryan Harrington about extracts and flavors last May, I now remember telling him of some awesome vanilla extract I will bring to him in July. For baking and ice cream of course
