The departure Syrah. The summer Syrah. The Pinot Syrah.
Yes, this is all true, and it’s getting credited as such. I once had a great Zinfandel from a very exciting cult Napa producer—the problem was, it was a Sangiovese. But, you would have never known—this is a undesirable departure. What Anthill accomplishes with their ’07 Windsor Oaks is much different—the flavors are distinctly Syrah, but the texture and mouthfeel is daringly lean.
Impressively dark, Victorian purple with floral violet on the nose to match. Substantial acidity, a touch burning at first, but outstanding with food. I read an apt consumer review that drew initial comparisons to a hefty Sta. Rita Hills Pinot Noir. After pouring the first taste, the bottle went right in the refrigerator for 20 minutes to work up a slight chill—it came out absolutely mouth watering.
Very juicy fruit consistency, neither hot nor fruit-bomb, with a tart acidic edge. More craggy than round and rolling, but there is a very silky quality to the finish where I noted some light banana cream and graham flavors.
We enjoyed the Anthill Syrah with some aged Gouda and Serrano ham, which Carey told me, in a slightly concerned/shameful voice, that I “went to town on.” I was outwardly repentant—I told Carey I’d go to the gym today—but inwardly I felt few regrets and even a stab of bitterness for having to share in the first place. My behavior would have been much, much worse had I been alone, let’s just be honest. Wine. Cheese. Cured meat. Good.
$25 at the Saratoga Wine Exchange. There is a big 20% off all wine sale going on right now, so I paid closer to $20.