2005 Zaca Mesa Syrah, Santa Ynez Valley

Posted on by Arianna Armstrong in Jess' Wine Tasting Notes | 1 Comment

A few weeks ago I went to a tasting event hosted by the Rhone Rangers which is an organization focused on wine produced from Rhone varietals grown in the United States. Being a Southern California event, most of the wineries (if not all) were from Paso Robles, Santa Barbara, and the Santa Ynez Valley appellations.

Prior to attending, I researched the wineries to see which 20 I should actually taste because I knew I'd never make all 40-something. During my research I found the 2005 Zaca Mesa Syrah, Santa Ynez Valley had been rated 92 by Wine Spectator (for my palette, that almost always means I'll like it). I found that highly suspect

because I'd had Zaca Mesa wines before and been, as I like to say, underwhelmed. The other thing I found surprising was a $22 bottle of Syrah from Santa Ynez was rated so highly. Now I LOVE Syrah, especially Santa Ynez Syrahs, so for me, it was a little jewel to behold.

2005 Zaca Mesa Syrah

2005 Zaca Mesa Syrah

I managed not to get to the Zaca Mesa table while I was at the tasting event, but that's okay because it's a fairly large-production wine and I knew I could find it elsewhere. On tonight's trip to Costco I noticed the Zaca Mesa Syrah and grabbed a bottle. Being me, I naturally couldn't wait more than 5 minutes to crack it and see if it passes my critical (ha!) muster, or at least lives up to its hype.

What Jess says: First impressions are great. A nice cherry/jammy bouquet with a little smoke at the back of the nose. Chewy, but enjoyable, mouthfeel. It does something funny toward the back of my tongue that I'm not loving (somehow reminds me of the other Zaca Mesa experiences I've had). Hardly noticeable jamminess in the mouth (some people love it, some hate it… I'm a lover) as opposed to the nose. Some kind of salty or some other mineral taste in the finish. Would almost certainly benefit from aeration, age, (I was too eager) and some red meat (or any food probably).

What Wine Spectator said: “Tight and beefy, with focused blueberry and wild berry flavors that are spicy and complex. Full-bodied, with a hint of stewed plum and wild berry peaking through on the finish. Drink now through 2015. 13,090 cases made.”

What Zaca Mesa said: “Our Syrah displays rich blackberry, cassis, espresso, mocha and our signature sage spice aromas and flavors. The silky finish lingers from the ripe tannins and smoky oak. This full-bodied wine should be enjoyed over the next ten years. A traditional pairing for this wine is a rack of lamb marinated in rosemary and garlic. However, a peppercorn steak or mushroom risotto would work incredibly well.”

[Editor's note: Even though I don't think all wines at Costco are priced as “deals,” knowing what your favorites cost elsewhere helps you identify when Costco has listed something at a lower price than most other places. We paid $16.79 and which seems to be a middle-of-the-road price for this wine in today's market despite it's $22 release price.]

The Costco Cabernet Saga Continues

Posted on by Arianna Armstrong in Jess' Wine Tasting Notes | 1 Comment
Beringer Knights Valley Cabernet Sauvignon Label

Beringer Knights Valley Cabernet Sauvignon Label

One of the best ways to get value in wine is to buy it on sale. Even more value happens when a big retailer buys so much of it they got it at a great price, which they pass onto you, and then they add coupons to it! For this reason, I pay special attention to Costco Wine Coupon Sale time… which, coincidentally happened last week.

This time, I restocked on the Bodega Norton Reserva Malbec, the Kirkland brand Cabernet Sauvignon from Alexander Valley, and the J Lohr Seven Oaks Cabernet Sauvignon. I also tried an experiment from the sale wines because the price seemed right for experimenting… $10.49 with coupon. It was the Beringer Knights Valley Cabernet Sauvignon.

I ate it with a spaghetti & meat sauce recipe that I spent all day cooking (six hours, to be precise) figuring it would pair nicely with a hearty meaty dish. It left me flat. It wasn't bad, but it was tannic and very very dry… too dry… and I usually prefer very dry wines. Then again, so was the food. Well, not tannic, but dry. I'll blame the chef for that.