*Disclaimer: I received this wine as a sample from the PR folks for Quivira Winery.
And I’ve previously reviewed this wine as I’m a club member at Quivira and it arrived in a club shipment 2 years ago. I reviewed this wine a year and a half ago. Honestly, I don’t think my notes could be any different. Which is why I am reviewing this again. You can read the first review here. When last I reviewed this, it was fairly recently in the bottle. The wine is the 2006 Quivira Hommage a Ampuis Syrah. It had a real cork, retails for $36, and clocked in at 14.4% alcohol by volume. The thing about this wine is that it’s actually fermented with Viognier skins. The first time I drank this, shortly after it was bottled, that was readily apparent. Blind I would have called it Viognier. That’s mostly gone now with the Syrah really shining through.
On the nose I found pepper, black cherry, cherry pie, plum, violets, earth, spice, smoked bacon, and smoke. The only hint I found of the Viognier was that the nose had a flowery, perfumey quality that I associate with Viognier. In the mouth I got black cherry, black plums, violets, berries, and blue fruit. The mouthfeel was fantastic with well integrated tannins and juicy full fruits. I really enjoyed this wine again, even though it was entirely different from the first time I drank it.
Filed under: California, Quivira, Red, Syrah, Wine |
Wannabe Wino Wine Blog 
Another great wine, and a great review. When I visited Quivira, this wine was either not available, or one they weren’t ready for us to taste, I don’t recall which. However, there were a number of club members there discussing the wine and said it was great. I had a great visit there with the Daytime show, and if your readers want to see a bit of the winery and vineyards, they can check out the segment online at http://budurl.com/3Sonoma … my review of their Grenache is online as well, http://budurl.com/mmwineQ .
Like many places in Dry Creek, and California in general, they offer some other great things besides wine. Their preserves and oils are made on the estate, and they supply fresh eggs and produce to local restaurants.
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