<span data-preserver-spaces="true">Cool<span data-preserver-spaces="true">blue/purple fruit, pepper, spice, and earth, layered and detailed,<span data-preserver-spaces="true">it's<span data-preserver-spaces="true">medium-bodied, with fine tannins and<span data-preserver-spaces="true">great<span data-preserver-spaces="true">length.<span data-preserver-spaces="true">This<span data-preserver-spaces="true">is a very Rhone-esque Syrah from their cool<span data-preserver-spaces="true">climate,<span data-preserver-spaces="true"><span data-preserver-spaces="true">high-altitude<span data-preserver-spaces="true">vineyard in the northern reaches of Beechworth.<span data-preserver-spaces="true">
<em><span data-preserver-spaces="true">"I<span data-preserver-spaces="true">can see why they chose to call it<span data-preserver-spaces="true">e<span data-preserver-spaces="true">Syra<span data-preserver-spaces="true">h. </em><em><span data-preserver-spaces="true">Plum, toasted hazelnut and pecans, roast beef and rosemary, a grind of pepper and spice.<span data-preserver-spaces="true">It's<span data-preserver-spaces="true">medium-bodied, silky and nutty,<span data-preserver-spaces="true">walnut<span data-preserver-spaces="true"><span data-preserver-spaces="true">tannin,<span data-preserver-spaces="true">and a kind of honey and red fruit juiciness<span data-preserver-spaces="true">, though<span data-preserver-spaces="true"><span data-preserver-spaces="true">it's<span data-preserver-spaces="true">essence is more stony/mineral, and, of course, nutty, and the finish has some spice and burnt orange, which carries long in the aftertaste.<span data-preserver-spaces="true"><span data-preserver-spaces="true">Really<span data-preserver-spaces="true">like this.<span data-preserver-spaces="true">It's<span data-preserver-spaces="true">so distinctive and good to drink.<span data-preserver-spaces="true">"<span data-preserver-spaces="true">- Gary Walsh, The Wine<span data-preserver-spaces="true">Front<span data-preserver-spaces="true"></em>
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