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Tensley Syrah OGT (1.5 Liter Magnum) 2009

Syrah/Shiraz from Santa Barbara, Central Coast, California
  • WS91
0% ABV
  • WS94
  • RP94
  • RP96
  • RP98
  • WS94
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Currently Unavailable $249.00
Try the 2013 Vintage 129 97
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Winemaker Notes

Each year we strive to make this wine as wonderfully complex as our son, Oliver Gunnar Tensley, himself. Oliver is seven now and full of joy, creativity, curiosity, and imagination. Clearly we had our work cut out for us, but we believe this year's OGT lives up to its name. As always we tasted through several blends before finally making up our minds. In the end, as in years past, we ended up with a blend of 25% Thompson Syrah, 25% Tierra Alta Syrah, and 50% Colson Canyon Syrah. The Colson brings weight, roundness, and rich, dark stone fruits while the Thompson shines with bright red fruit and streaks of earth. The Tierra Alta brings a beautiful balance to the table along with aromatic notes of berries and violets. This wine is lush and round in the mouth with a long finish and solid tannic structure. Much like our wonderful son himself we expect this wine to get better and better with age.

Critical Acclaim

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WS 91
Wine Spectator
Rich, intense and complex, with a range of loamy earth, dried currant, wild berry and cranberry that have a spicy black licorice edge. Ends with chewy tannins.
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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.

North Coast

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Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RLBTYOGTMG_2009 Item# 121453

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