Tried these two new arrivals last night:
- Carlisle Syrah JamesBerryVnyd/WillowCreekDist/PasoRobles (15.1%; 165 cs; 28% new Fr.oak; U/U; Drk: 2028-2042: MO) 2018: Very dark/near black color; intense ripe/boysenberry/blackberry/Syrah bit plummy/peppery slight PR/jammy some toasty/oak quite perfumed lovely nose; lightly tart/tangy intense boysenberry/blackberry/Syrah/plummy bit peppery/spicy some toasty/smokey/oak quite rich/lush flavor w/ modest chewey tannins; very long/lingering boysenberry/blackberry/Syrah/peppery/plummy/ripe some toasty/oak quite rich/lush finish w/ modest ripe tannins; plenty of ripeness but avoids the overripe/Smuckers blackberry jammy PR character and not at all alcoholic/fumey. $50.00
- Carlisle AlicanteBouchet PaganiRanch/SonomaVlly/SonomaCnty (14.5%; Plntd: 1920; 105 cs; Hrvstd: Oct 20 @ 25.2 Brix; U/U; Drk: 2026-2040: MO) 2018: Black color; strong earthy/dusty/OV strong licorice/AB/boysenberry bit herbal/sauvage/coarse light toasty/oak quite rustic/coarse nose; soft strong earthy/dusty/OV/loamy/rustic/sauvage bit blackberry/licorice/AB flavor w/ ample rough/coarse tannins; very long soft bit tangy/metallic very strong earthy/dusty/OV/herbal rough/coarse finish w/ ample coarse tannins; a pretty intense/tannic AB but rough/rustic/coarse & hard to find a lot of reedeming features other than its size/intensity/tannins; would not bet on the future of this wine. $32.00
A wee BloodyPulpit:
- AlicanteBouschet: This grape is, of course, a tenturier and makes for black/teeth-staining wines. My experience is that they seldom lose their rough/coarse character with age…are always a bit on the ugly side. Because of the unusual phenolic composition, I find they tend to lose their black color relatively soon. I think AB’s best use is as a blending variety…or painting your barn black.
This Carlisle, and the occasional Ridges, are probably my favorite expressions of this oafish variety. With the pulled pork BBQ samwiches, it went perfectly fine.