Tried these two Ojais last night:
- OjaiVnyd Syrah BienNacidoVnyd/SBC (14.5%) 2003: Very dark color w/ little bricking; slight funky/wet wool/wet Army blanket rather blackberry/boysenberry/black cherry/Syrah some smokey/toasty/oak bit Rhonish/smoked meats quite complex nose; lightly tart/tangy spicy/black cherry/blackberry/Syrah/ripe slight earthy bit Rhonish/smoked meats slight funky/wet wool some smokey/oak rather complex flavor w/ light smooth slightly drying/astringent tannins; very long/lingering bit tart/tangy slight drying out slight wet wool/funky strong black cherry/blackberry/Syrah/spicy slight earthy rather toasty/smokey/Fr.oak complex finish w/ light ripe/smooth tannins; shows a bit funky/wet wool character and starting to dry out on the palate but a beautiful complex old BienNacido Syrah; a bit further along than the Thompson.
- OjaiVnyd Syrah ThompsonVnyd/SBC (14.5%) 2003: Dark color w/ slight bricking; rather smokey/toasty/oak strong blackberry/boysenberry/Syrah/ripe fairly peppery/black pepper bit Rhonish/espresso/roasted quite complex nose; bit soft big/rich/lush intense blackberry/boysenberry/ripe/Syrah some peppery light smokey/toasty/oak bit Rhonish/roasted rather complex flavor w/ light smooth slight drying tannins; very long/lingering very srong blackberry/boysenberry/Syrah/ripe some peppery/Rhonish/roasted complex finish w/ light smooth tannins; starting to dry out a bit but a classic/beautiful/mature/complex old SBC Syrah.
A wee BP:
- I typically find black cherry notes in BienNacido Syrahs and a black pepper character in Thompson Syrahs. Both of those were here there in the background. Both were drying out a bit on the palate but wonderful mature SBC Syrahs.