Creta Roble 2010
Creta Roble is an Eric Solomon joint venture with Isaac Fernandez. Tank fermented 100% Tempranillo that has been aged in older American and French oak. Picked from a 70 year old vineyard located 2,700 ft. in elevation. "Creta"... View More
Opaque ruby. Ripe blackcurrant and boysenberry on the nose, with bright spice and floral accents. Fleshy and sweet, with supple dark berry preserve and violet pastille flavors, velvety texture and bright mineral lift. Finishes with spicy length, soft tannins and lingering florality. I find this fruit-driven wine approachable right now.
It is not easy to find a Ribera del Duero for under $25 a bottle, but this 100% Tempranillo aged four months in both French and American oak (70% and 30% respectively) is a joint venture between importer Eric Solomon and proprietor Isaac Fernandez. From a 70-year-old vineyard, this outstanding red wine offers notes of melted chocolate, black cherry jam, cedarwood, charcoal and damp earth. Rich, dense, supple-textured, fleshy and medium to full-bodied, it should drink well for 4-5 years. As are all of the wines in this report, it is a very impressive value.
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Marked by unmistakable aromatics, a savory palate, and an elegant texture...
Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.
In the Glass
At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.
Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.
Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.