Jeff Cohn Cellars Haley's Reserve Rockpile Syrah 2006
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Winemaker Notes
Pair With – Beef does a body good, but prepare it simply to show offthe fruit and mineral component of the wine. Try an easy beef stew.Also does well with all types of poultry, including the hard-to-matchturkey. Drink now to 15 years.
"Red and black fruits with a mineral backbone are the hallmarks of thiswine and appellation. All clusters are hand-sorted upon arrival, destemmedinto ½ ton open-top fermenters, punched down five times perday, and pressed directly into new Burgundian French oak barrels."– Jeff Cohn.
Professional Ratings
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Wine Spectator
Intense and vibrant, with rich, full-bodied blackberry, wild berry and blueberry fruit that's deep and concentrated, focused and pure, ending with a long, persistent finish that gushes with fruit and is supported by ripe tannins. Drink now through 2015.
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Robert Parker's Wine Advocate
From a 2,000 foot elevation vineyard in the Rockpile area (which is now entitled to its own appellation name), the sensational 2006 Syrah Rockpile Vineyard exhibits notes of camphor, acacia flowers, and blue as well as blackberries. This full-bodied, multilayered, rich, super-concentrated Syrah can be drunk now or over the next decade. This is a dazzling example of this new AVA.
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Connoisseurs' Guide
The Rockpile region is not likely to be the place where Syrah runs into limits and seeks polish, but this wine, admittedly both bold and very much on the rugged side, still possesses nicely formed blackberry fruit, complementary oak, and notes of dark soils, tar and dried spices. It is about equal in weight to the wine above but is noticeably fleshier and chewier in texture. Withal, this one probably drinks younger than its mate simply because its fruit is a trifle more open at its heart.
Other Vintages
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Robert
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Connoisseurs'
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All JC Cellars wines are fermented in open top fermenting vessels that range in size from a half ton to eight tons, where each bin is hand punched down five times per day. This time-consuming procedure allows maximum exposure of skins to juice, intensifying the flavor of the fruit while handling it as gently as possible.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Sonoma County wines are produced with carefully selected grape varieties to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous red wines like Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.