Based mostly on Grenache, with 20% Syrah, the 2015 All Blocks comes from all the blocks in the estate. It has a supple, sexy personality as well as lots of black raspberry, cherry, spice and floral aromatics, medium to full-bodied richness and a great finish. It should drink nicely right on release. (JD)
The 2015 All Blocks is a blend of Syrah, Grenache and Mourvèdre from all the blocks of Joey’s two estate vineyards: Colson Canyon and Tensley Estate. The Grenache and Mourvèdre dominate this cuvee and it offers lots of spicy red and black fruits, licorice and herbes de Provence like aromatics. Full-bodied, elegant and seamless on the palate, it’s already impossible to resist, yet my money is on it cruising in the cellar for a decade.
The 2015 Tensley Estate All Blocks is a new wine made from Tensley's estate blocks at Colson Canyon and Tensley's home ranch in Los Olivos. Dark, sumptuous and expressive, the 2015 exudes richness and class through and through. The interplay of varieties is compelling. Sweet floral notes from the Grenache are most evident on the finish, but the 2015 is a beauty in every way. Dark red cherry, plum, spice, menthol and licorice infuse the striking finish. This is a superb set of wines from Joey Tensley. The 2015s are terrific, while the 2014s are pretty much as compelling as they were when I first tasted them from barrel. Earlier this year, Tensley completed his purchase of Colson Canyon, which becomes his second estate vineyard. The wines are generally done with 25-30% whole clusters and are aged in neutral oak, except the Noir, which is aged in new oak, and the OGT and BMT, which see 1-2 year-old barrels. (AG)
Precise and well-built, but generous, with smoky black raspberry, river stone and Asian five-spice powder aromas and layered flavors of dark plum, anise and white pepper. Grenache and Syrah. Drink now through 2027. (TF)
0 Joey Tensley departs from his usual dark fruit intensity to weave together a more chaparral spice-driven Rhône-style blend in this bottling, which shows marjoram, bay leaf and sweet sage on the nose. The palate packs those dried herbs onto a beef roast, throwing in dusty earth and dried berries to round out the sip. (MK)
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