The 2010 Cuvee Keltie, made from 100% stems, neutral oak and indigenous yeast fermentation, smells of aged steaks, beef tartare, bacon fat, crushed rocks and blackberries. Full-bodied with even more intensity, concentration and body than the 2011, this is a massive yet incredibly well-balanced, pure example of Syrah ... (RP)
Rich, dry and complex, this Syrah has flavors of blackberry, currant, licorice, grilled prosciutto, black pepper and sandalwood that are wrapped in fine tannins. The wine is a barrel selection of the various vineyards from which Donelan sources its fruit. Production was exceedingly small, but it’s worth a special search.
Bacon fat, smoke, tobacco, grilled herbs and black fruit are some of the many notes that emerge from the 2010 Syrah Cuvée Keltie. Just beginning to show some elements of complexity, the 2010 looks to have a bright future. This is one of the more savory 2010 Syrahs here. A host of dark, ferrous notes inform the chewy finish. The 2010 is a selection of barrels from Obsidian, Richards, Kobler, Windsor Oaks and Walker Vine Hill, fermented with 100% whole clusters and aged for 24 months entirely in neutral oak. (AG)
Dense and closed, offering a pleasant mix of blueberry, blackberry, loamy earth, tobacco leaf, graphite and limestone flavors. This is slow to unfold. A good choice for the cellar. (Web-2013) (JL)
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