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Flat front label of wine

Sanguis Bossman Syrah 2005

  • WE93
  • RP93
750ML / 0% ABV
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Winemaker Notes

2005 was Sanguis' first year of working with an old block at the now famous Bien Nacido Vineyard, and only their second year with the Watch Hill vineyard. The resulting wines from both of these cool climate sites are marked by their strength of character and enhance each other’s qualities, achieving the sort of balance and character that the name seemed to suit.

Critical Acclaim

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WE 93
Wine Enthusiast
This is a dark, dry and tannic wine, even at the age of five-plus years. It even shows some austerity, with a cloak of astringency. Nearly all Syrah, it has a massive core of blackberry jam, licorice, bacon and sandalwood, with a pleasantly funky note of what seems like brettanomyces. A drop of Viognier lends crisp acidity to this wonderfully rich wine.
RP 93
Robert Parker's Wine Advocate
Floral, with plenty of creamy, toasty oak, espresso roast, blackberry, and cassis notes is the 2005 Syrah Bossman, which comes from the Bien Nacido, Westerly, and Tres Burros vineyards. Sadly, there are only 120 cases of this big wine.
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Sanguis

Sanguis

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Sanguis, California
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Wines that are singular, compelling and beautiful rely on great vineyards and proper farming in union with a healthy dose of confidence, determination and style. Like great food, they cannot exist without superior 'raw materials', the land where those are grown, or without a steady hand to shape them.

Sanguis wines are made in a converted warehouse in the heart of Santa Barbara's industrial zone (yes, there is one), from the grapes that they grow in the idyl that is called the Santa Ynez and Santa Maria Valleys - this juxtaposition is representative of the style of wine that is Sanguis.

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Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely west to east starting near the coast. The valley funnels cool, Pacific Ocean air to the vineyards more inland, allowing grapes a longer hang time to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

LSB238082_2005 Item# 238082