The limited production, well-structured, black/purple-tinged 2003 Syrah Lorraine Vineyard reveals oak along with tremendous amounts of creme de cassis-like characteristics. Dense, full-bodied, and rich with superb acidity, high, but well-integrated tannin, and a seamless finish that lasts over 60 seconds, this stunning effort is the finest Lorraine Syrah I have tasted. (RP)
A fabulous Syrah, dark, rich and plush, with layers of dense currant, blackberry, wild berry and sour cherry. Tightly focused and deeply concentrated, it packs in layers of flavors supported by firm, chewy tannins.
Saturated black ruby. Wonderfully sweet, nuanced nose combines red raspberry, gunflint, dark chocolate and iodine; a bit redder in character and more volcanic than the Reva. Thick and powerful in the mouth, with a penetrating sweetness of fruit and a superrich dark chocolateflavor. The pHs in 2003 were the highest ever registered at this estate, Alban notes, yet this wine is still a reasonable 3.7. 'We have never added acid,' Alban told me. 'Our problem on these soils is getting the acids to go down.' The yield here was just a ton and a half of fruit per acre.
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