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Tensley Colson Canyon Vineyard Syrah 2011

Syrah/Shiraz from Santa Barbara, Central Coast, California
  • RP95
  • WS90
0% ABV
  • V97
  • WS94
  • RP94
  • RP95
  • WS91
  • RP97
  • WS92
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4.2 3 Ratings
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4.2 3 Ratings
0% ABV

Winemaker Notes

The 2011 was made in exactly same way as the great 2010 vintage, and we believe it is equally as good as its predecessor. This wine is ripe and full-bodied with well-integrated acidity and tannins. Look for up-front notes of purple plum, blackberries and black cherries complemented by savory roasted meats and lavender.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The only wine to see some new oak, the 2011 Colson Canyon Syrah is knockout stuff in this vintage! Meaty and complex, with plenty of dark berry fruit, olive, underbrush, violets, licorice and earth, it is full-bodied, deeply concentrated and has a textured, layered feel on the palate. Easily the best Colson Canyon Syrah I’ve tasted from Joey, this knockout effort will have 10-12 years of longevity.
WS 90
Wine Spectator
Exhibits pure dark berry, raspberry and boysenberry flavors that sail along on the finish, ending with fine-grained tannins. Ripe and juicy. Drink now through 2023.
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Tensley

Tensley

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Tensley, , California
Tensley
Tensley Wines is a family owned and operated winery focusing on vineyard designated Syrah within Santa Barbara County.

Established in 1998, the first release of Tensley totaled just 100 cases. In 2006, our production reached 3,300 cases and included seven single-vineyard Syrahs, the most in Santa Barbara County.

Though we've grown in size, our philosophy has never changed - source the best fruit possible and let the vineyard speak for itself.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

KOE125239_2011 Item# 125239

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