JOATMON


quality posts: 20 Private Messages JOATMON

Brian, what is the residual sugar on these wines?

Juvie: 30+24+4; Sellout: 6+7+0
Rags: 3+2+3
Drunk: 69+94+15 wine, 20+29+4 non-wine
Rugrat: 0+0+0; Refunded: 2+3+1
(as of 2011-03-02)

iByron


quality posts: 40 Private Messages iByron
brianbensoncellars wrote:..syrah / temp / mourv blend???



Now that has an amazing ring of potential to it, and I'd buy some in a minute. Not a big fan of single varietals, but a major fan of blends. They're where a winemaker can really shine and show his/her stuff!

iByron's iCellar (I'm a reciprocal CT Cellar Buddy)

Your Private WIneaux

aces219


quality posts: 6 Private Messages aces219

We are arriving at wellington so I will be quick. I liked this wine but I am not sure about the qpr, even at woot prices. But again, tasting conditions were crummy.

paryb


quality posts: 17 Private Messages paryb
iByron wrote:Now that has an amazing ring of potential to it, and I'd buy some in a minute. Not a big fan of single varietals, but a major fan of blends. They're where a winemaker can really shine and show his/her stuff!



agreed. I know two different sets of friends in the biz, that are father/son teams, both dads are completely set on straight varietals, both sons, are more interested in blending, and different branding. From what I've seen, multi brands is the way to go.

189 Bottles of wine from Woot so far!
$3319.36or a mere $17.56 per bottle.

wine.woot Keeping Paryb in the red(and sometimes white) since 5/9/2007

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
JOATMON wrote:Brian, what is the residual sugar on these wines?




Both are technically dry, meaning less than 100 mg/ 100 ml

When I did the lab reports:

The 04 had 80 milligrams/ 100 milliliters

The 05 had 43 mg/ 100 ml

Once a wine goes below 100 mg / 100 ml Glucose+ Fructose ( sugar) and 30 mg / 100 ml (malic) I sulfite and top and place into the aging room or cold room. And I know I can confidently bottle without the chance of refermenting. Once I get those numbers I don't run them again, unless I blend something in with it that has more sugar. It's possible that they could drop in sugar a little more during aging, but with the tempatures in the cold room ( 56deg) and the presence of sulfur, its unlikely they would move much.

Hope that answers your question

jaredflaherty


quality posts: 0 Private Messages jaredflaherty
tkastorff wrote:after going in for 3 on the Zin, will need some real positive lab reports and winery involvement to go in on this one ... still sitting on Syrah's from wellington, L&L, etc

had the Corison 2000 cab Fri night, was excellent



i'm anxiously still waiting to try that corison. i used to live in the paso area and went to bb a few times. i remember the cab being good for the area. however, i don't remember the syrah. that may mean something? but, for what's it worth, this doesn't seem like a big price break, unless his bottles have gone up in price in the last 3 years??

amylocati


quality posts: 0 Private Messages amylocati

Brian, I am curious if the 2005 harvest in November would be a later than usual harvest time. What kind of vintage was it? Or do you usually like to let the fruit hang a little longer? Thanks!

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
tarheel17 wrote:Brian,
I appreciate your willingness to participate and enthusiasm for woot - it's an odd crowd here, but if you can roll with the punches, you'll have some fun.

Your wines sound delicious, but it takes a lot to sway me to buy these days...
I have a question for you that isn't necessarily related to this week's offer: why do you love to make wine? What drives you? What made you choose a profession that is so often thankless, money-sinking, and challenging?

Just curious. You seem open and willing to talk about the whole process, so I thought I'd ask.



A question I ask myself every day

I just LOVE making wine. And this is going to sound corny so I'll warn you...

I really love the fact that with winemaking, you take something that magically grows on a vine from sunlight and water. (Now you need to have picked the right soils, exposures, root stock, clones, vine and row spacing, watering, etc to ensure these magical grapes are good.) But a gift from the gods so to speak... And just that is amazing, but they're just grapes. An edible product. Can;t do much with em... and even though they taste better than table grapes... who cares.

NOW you can pick these " magical" grapes at the PERFECT time, and with extremely labor intensive and meticulous fermentation techniques, and barrel aging, extract these amazing flavors and aromas. For those of you who haven't tasted wines from picking samples to finished wines... its AMAZING how much the wines evolve. Just the juice from field samples, which is the best grape juice you'll ever taste, doesn't come close to possessing the depth and character that finished wines have.

But after 2 to 3 years of long days and sleepless nights, an a monumental amount of work and stress. You end up with this amazing wine. Now you can't ADD anything to the wine... people will taste something peppery and ask," so when do you add the pepper" WE DON"T!!! Thats the amazing thing. All these fruit, berry, earthy, peppery, mineral flavors are extracted from the skins. Now barrels do add a little somethin' but they dont MAKE the wine. And don't even get me started on terrior!

Basically your taking "nothing" and making it in to "something"... to me... something very special. And I DID IT. MY hard work and dedication made that wine good. I get an unbelievable amount of satisfaction from bringing a wine to dinner with friends, that I have spent YEARS making, and having everybody enjoy it. Knowing that wine was nothing more than some fruit hanging on a vine a couple years ago...

Now there are other things that I enjoy...

I like that my day is comprised of all sorts of different things. I'm in the office in the morning, and depending on what needs to be done, I could be driving a tractor all day, walking and sampling vineyards. I could be in the lab doing labwork, in the winery topping or coming up with blends. In the shop welding up and new punch down tool or building a stand for my sorting tables.... It's different everyday. I spend fri-sunday talking about the wines and seeing people reactions to them... going to pourings and tastings... And all of those different things can happen on the same day. Office in the morning, vineyard work before it gets too hot. a little wine work in the afternoon. then I have to get all dressed up and spiffy to do a pouring. VARIETY!!!

The real question... to me at least... is why I didn't just get a winemaker job at another winery??? Or stay working at my dads. I'm sure I'd make more money... No stress.. let someone else figure out how to pay for these $1200 french barrels!!!

But I'm in control of my destiny ( back to the corny comment) If the wine is good... its because of me. Same thing if it's bad... on me again.

And I honestly couldn't imagine doing anything else...



brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
amylocati wrote:Brian, I am curious if the 2005 harvest in November would be a later than usual harvest time. What kind of vintage was it? Or do you usually like to let the fruit hang a little longer? Thanks!



I let the fruit hang till its ready(ripe) normally in the 26.5 to 28.5 brix range. But the picking call is made strictly by taste. Regardless of numbers. If it doesn't taste like something you'd like to eat a whole cluster of... it hangs... Block 17 at Denner ( where the syrah comes from) Estrella clone for those who are curious... is the last block to ripen in the whole vineyard. Normally in early Novemeber. That time of year we are always dogging the rain and depending on that, sometimes it's early or later than that. I think I picked the 07 a few days before thanksgiving. But it was a LATE and long harvest. Didn't press my cab till Christmas!!!

the 05 harvest,as I remember. Was a fairly late harvest. Crop loads were up a little, and for those who didn't thin fruit accordingly, it was a REAL late year. I was extremely happy with the fruit as I am with the finished wines. I believe I pressed that lot the night( or early morning- worked till 6am) of Thanksgiving. So I probably picked the first week of november

coynedj


quality posts: 7 Private Messages coynedj
brianbensoncellars wrote:A question I ask myself every day

I just LOVE making wine. And this is going to sound corny so I'll warn you...

(insert lots of corny stuff here)

And I honestly couldn't imagine doing anything else...



Makes me want to quit my desk job and move to California to work the land. Which after days like this one, doesn't sound too bad. I applaud your enthusiasm.

I started out on Burgundy but soon hit the harder stuff. Bob Dylan, Just Like Tom Thumb's Blues

How on earth did I get 7 QPs?

paryb


quality posts: 17 Private Messages paryb
brianbensoncellars wrote:A question I ask myself every day

I just LOVE making wine. And this is going to sound corny so I'll warn you...



geez buddy...I think I got a little something in my eye.

Love your passion man.


189 Bottles of wine from Woot so far!
$3319.36or a mere $17.56 per bottle.

wine.woot Keeping Paryb in the red(and sometimes white) since 5/9/2007

INTLGerard


quality posts: 58 Private Messages INTLGerard

Guest Blogger

brianbensoncellars wrote:
syrah / temp / mourv blend???



I am a big fan of blends and favor them for their depth and complexity. Grenache is doing very well there and is classic with these varietals. Since you have produced a Grenache, perhaps a Benson GSM could be in our future? Or maybe you’re on to something with the Benson TSM :-o. There are so many options in Paso Robles, but that’s a good problem for a creative winemaker to have. IMO, we've just begun to see what Paso Robles can do as they keep raising the bar. I am excited to see what the future holds there. I haven't had the opportunity to taste your wine but it certainly appears you're on the right track in the right place.

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
INTLGerard wrote:I am a big fan of blends and favor them for their depth and complexity. Grenache is doing very well there and is classic with these varietals. Since you have produced a Grenache, perhaps a Benson GSM could be in our future? Or maybe you’re on to something with the Benson TSM :-o. There are so many options in Paso Robles, but that’s a good problem for a creative winemaker to have. IMO, we've just begun to see what Paso Robles can do as they keep raising the bar. I am excited to see what the future holds there. I haven't had the opportunity to taste your wine but it certainly appears you're on the right track in the right place.



Thanks! For 07 I'll have a zin/syrah/mourv blend. 08 - this year- I'll do the GSM the zin/sy/mv and a sy/gr/mv blend. and the temp if I can find some. I struggled to find a consistant source of grenache I wanted. Solved that this year

INTLGerard


quality posts: 58 Private Messages INTLGerard

Guest Blogger

brianbensoncellars wrote:A question I ask myself every day

I just LOVE making wine. And this is going to sound corny so I'll warn you...

And I honestly couldn't imagine doing anything else...



After reading that I doubt anyone ever questioned your passion.

It's that very passion that energizes this blog IMO. Without having a winery, I can only imagine what you've described is like. My heart races just anticipating the efforts of passionate winemakers. It's easy to see what keeps guys like you, SB and many others so pumped (oops, no pumps ;-)) to create the best wine you can vintage to vintage with all the challenges you are faced with. Excellent posts Brian, IMO you've been a perfect fit here at W.W.!

daddybush


quality posts: 0 Private Messages daddybush

Labrat Checking in

There was a familiar ring of the doorbell but this time it was the Fedex guy and not the UPS dude. I needed to sign for the box which was a good sign. There was slight confusion on my side as the box looked big enough to hold two wine bottles. When I physically took delivery of the box, it was light and I knew what was inside. The only question in my mind was if there was the 04’ Syrah or the 05’ Syrah.

2004 Syrah. Thank you and my wife and I look forward to drinking the wine tonight with some nice food and writing the review.

Any recommendations as for the pairing? Its still early so I can easily go to the store and get the appropriate food for this syrah.




tkastorff


quality posts: 4 Private Messages tkastorff
coynedj wrote:Makes me want to quit my desk job and move to California to work the land. Which after days like this one, doesn't sound too bad. I applaud your enthusiasm.



Make sure you can afford the mortgage / rent / gas first ...

w.w bottles| 308 L: Spelletich Lodi Sangiovese

"Life's too short for bad coffee, bad chocolate, and bad wine"

coynedj


quality posts: 7 Private Messages coynedj
tkastorff wrote:Make sure you can afford the mortgage / rent / gas first ...



What a spoilsport. What good is working in an office in Minnesota all day if you can't dream about being outdoors in California?

I started out on Burgundy but soon hit the harder stuff. Bob Dylan, Just Like Tom Thumb's Blues

How on earth did I get 7 QPs?

madpoet


quality posts: 4 Private Messages madpoet

2nd Labrat checking in! I went to pick up my mail this morning and thought "hmmm... what's this overnight package." Didn't hit me until I opened it that I was actually picked I have the 2004 as well, and it's going to be paired tonight with a nice pork tenderloin that has been sitting in the crock pot for 14 hours or so. Too hot to cook here! I'll let you know how round one goes later tonight.

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
daddybush wrote:Labrat Checking in

Received a bottle of the 2004 Syrah. Thank you and my wife and I look forward to drinking the wine tonight with some nice food and writing the review.

Any recommendations as for the pairing? Its still early so I can easily go to the store and get the appropriate food for this syrah.



I'm not the best with food pairings since I don't cook much and rarely go out to(can afford) nice restaurants. If I cook at all it's steak. The 05 is a little harder because it's a pretty big wine but does go well with red meat. Ive been drinking a lotof the 05 lately. the 04 should be good with anything that's not too light. Meat wise. A spicy sausage pasta or just something like that. Not herb chicken. the 04 doesn't hurt to have a little time to breath too

hk94


quality posts: 1 Private Messages hk94

Labrat alert! Got a call at work from my (irate) husband. "Did you order more wine?" Which could mean only one thing - Lab-rattage I just got home and confirmed, a bottle of the 2005.

Brian, if you're still lurking tonight, should I decant this?

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
hk94 wrote:Labrat alert! Got a call at work from my (irate) husband. "Did you order more wine?" Which could mean only one thing - Lab-rattage I just got home and confirmed, a bottle of the 2005.

Brian, if you're still lurking tonight, should I decant this?



You don't need to. I think the 04 would benefit more. I'm interested to see what you think. I'll be checking back throughout the night.

hk94


quality posts: 1 Private Messages hk94

OK, I'm impatient, so I'm not decanting. Here it goes, The Brian Benson Cellars 2005 Syrah.

Color: Inky, a prune juice color. Good start. A swirl in the glass shows big ass legs.

Nose: The alcohol is noticeable, not surprising, since this is a big wine. Earthy, maybe a hint of plumminess. Perhaps there is some herbiness there, but it isn't giving me much right now.

Taste: Wow. Fruity at first, then the typical Paso Robles black pepper taste in the mid-pallet. This is what I love about paso robles syrahs! Doesn't finish as hot as I was expecting, but there is a tad bit of heat there. Would probably go away with a little bit of decanting. Firm, but not overpowering tannins. Very jammy.

That's all I've got. I'm not the best at describing why I like wines - it is like art. If a painting makes me feel good, I like it. Don't ask me to explain why. I get the same feeling from this wine. And after getting to know a little bit about Brian, I can see why I like this. He's really put himself into this wine. A solid effort. If you're into BIG ASS SYRAHS, this will not disappoint.

conroo


quality posts: 5 Private Messages conroo
hk94 wrote:OK, I'm impatient, so I'm not decanting. Here it goes, The Brian Benson Cellars 2005 Syrah.

Color: Inky, a prune juice color. Good start. A swirl in the glass shows big ass legs.

Nose: The alcohol is noticeable, not surprising, since this is a big wine. Earthy, maybe a hint of plumminess. Perhaps there is some herbiness there, but it isn't giving me much right now.

Taste: Wow. Fruity at first, then the typical Paso Robles black pepper taste in the mid-pallet. This is what I love about paso robles syrahs! Doesn't finish as hot as I was expecting, but there is a tad bit of heat there. Would probably go away with a little bit of decanting. Firm, but not overpowering tannins. Very jammy.

That's all I've got. I'm not the best at describing why I like wines - it is like art. If a painting makes me feel good, I like it. Don't ask me to explain why. I get the same feeling from this wine. And after getting to know a little bit about Brian, I can see why I like this. He's really put himself into this wine. A solid effort. If you're into BIG ASS SYRAHS, this will not disappoint.



Good job HK94, I usually don't pair my wine with food, so I'm glad you tasted it right away. I think I will be glad I wooted, because I love BIG ASS SYRAHS!

W:too many to count
WW:too many to count
SW:too many to count
SOW:too many to count

madpoet


quality posts: 4 Private Messages madpoet

'Rat Report: 2004 Syrah

First let me say I'm by no means an expert, this is just the opinion of one guy who likes Syrahs a lot We paired this wine tonight with a great pork tenderloin that had been stewing in the crock pot for 14 hours today. Typically I'd look to pair this with beef, but I didn't expect to get that golden ticket so pork it is! I decanted the wine for about 1.5 hours before drinking.

I'll start by saying the color was really nice. I love a deep purple wine, and this fits the bill. The aroma was actually fairly mild. Not at all a blast of alcohol or fruit, surprisingly mellow. The wine itself was something of a surprise. I really liked it, my wife not so much. Not at all a fruit bomb. VERY definite peppery flavor in the mid. A bit more than I was expecting, but very pleasant. Not at all what I would consider hot. This is not a "big" Syrah. It's pleasant, fruity without being overbearing, and the flavors were good.

Now my wife's point of view... she wasn't a huge fan. Her words were that it was "heavy and earthy". She couldn't really explain it a lot better than that, but she definitely didn't like it as well as some of the Aussie Shiraz we've enjoyed, or even some of the local Connecticut wineries. So I'd say this wine isn't for everyone, even for Syrah drinkers.

But hey, that just means more for me! I'll let you know how another glass goes tomorrow after 24 hours open.

-Paul

Alaska1


quality posts: 0 Private Messages Alaska1
coynedj wrote:What a spoilsport. What good is working in an office in Minnesota all day if you can't dream about being outdoors in California?



I also live and work in Minnesota. In Minneapolis. Where are you?

Little Vineyards Sonoma Valley Trio, Chateau Souverain Zinfandel Single-Vineyard Sampler Trio,Armida Winery Poizin Trio,Chase Family,Pack Cellars - Two Pack, Wellington Zinfandel Vertical Four Pack, InZinarator 4 pack, Peter Wellington 2006 Victory Reserve - 2 Pack, Saxon Brown 2008 Sonoma Valley Zinfandel - 3 Pack, Woodenhead Vintners 2006 Martinelli Road Old Vine RRV Zinfandel - 2 Pack

daddybush


quality posts: 0 Private Messages daddybush

Labrat Report, 2004 Brian Benson Cellars Syrah

Wife and I opened the bottle and allowed it to decant for about 35-40 minutes. Beautiful deep purple, inky magenta color. Bacony undertones in the nose at first then opened up with blackberry and plumy hints. Perky and peppery on the palate at first, then mellowed out as it opened with plum and raisin characteristics. Alcohol was a bit heavy at first until it opened up a bit. We paired it with veal parmesan and garlic bread, got through a little more than half a glass each and decided to wait to finish the bottle until after our meal. The garlicky tomato sauce was too acidic, almost masking the characteristics of the wine. Would probably be better with a cream based sauce but a very nice wine regardless.

Once we finished our meal, we slowly finished the remainder of the bottle with cheese and salami, causing it to draw out the big berry/plumy flavors. Definitely a stand alone wine. Doesn't need to be paired with complicated dishes. Fruit seemed to shine through towards the end after being opened for a while. Noticed most of the fruit when we drank it alone.

For the price, this is a nice wine. Would love to see how this compares to the 05' and will open that asap after it arrives.

Hope this helps a few people out there make their purchase decision. For the price, this is a nice value. It's not a wine that we were familiar with prior to wine.woot.com but its a wine that would consider purchasing in the future.




cheron98


quality posts: 123 Private Messages cheron98

daddybush, hk94, madpoet, and RPMers - you've all been packed. I wonder if there's still another 2005 floating around out there somewhere....

I saw HitAnyKey42 on wine.woot! and clicked "I want one!"

eric9tx


quality posts: 8 Private Messages eric9tx
hk94 wrote: The Brian Benson Cellars 2005 Syrah.
*snip*
If you're into BIG ASS SYRAHS, this will not disappoint.



madpoet wrote:'Rat Report: 2004 Syrah
*snip*
This is not a "big" Syrah.



Are the '04 and '05 really that disparate, or just different palates labratting? Your take on this, Brian?

213 wooted bottles

I saw this wino, he was eating grapes. I was like, "Dude, you have to wait." - Mitch Hedberg

last wine.woots: S.Harvey Trio x2, Krupp, TyC, Wellington Zin vert, Twisted trio, WootCellars Triacipedis x2, Helix, Madison, InZin trio x2, Wellington Victory, (aw crap... I need to update this)
CT

blolumz


quality posts: 0 Private Messages blolumz
cheron98 wrote:I wonder if there's still another 2005 floating around out there somewhere....



That would be me...

Interesting wine here. The wife and I have been WWing from the beginning, but I never get much of a chance to jump into the conversation from week to week. My tastes tend to lean toward the heavier wines, whereas the wife leans toward the lighter reds. To give some frame of reference, I really enjoyed the Pepperbridge and MacRostie offerings from way back when, and the SO didn't care for either. We both loved the Donati and Wellington woots.

That said, I fully expected to be drinking this whole bottle of Syrah myself. Upon opening the bottle, the bouquet was VERY strong; almost unpleasantly so. We poured a couple of glasses and figuratively dove in.

For starters, the color was a deep purple (me)/garnet (the missus). On first taste, I got fruit immediately followed by an overwhelming taste of pepper. Surprisingly (based on historical preference), my other half loved it from the first sip, while I was still on the fence. We finished off our first glasses and decided to let the rest of the bottle decant while we made dinner.

Round two: chicken parmesan. My chicken didn't stand a chance. We finished off dinner sans wine, then came back to reassess. I could taste much more of the fruit at this point, and found the wine a lot more enjoyable. Nice and smooth, with a medium finish. A little on the dry side, I think, but I don't mean that as a bad thing.

Overall, it's another great Paso wine. Prior to wine.woot, we had no idea Paso Robles existed. Now, some of our favorite wines are from the region, so much so that we flew up to the wine festival this past May. The Paso wines we've had seem to have a very distinct character, and this one is no exception. We look forward to seeing the winery at our next trip to Paso.

eric9tx


quality posts: 8 Private Messages eric9tx
blolumz wrote:...but I never get much of a chance to jump into the conversation from week to week.



...he says on post #1. I crack me up.

But on a serious note, great job!

213 wooted bottles

I saw this wino, he was eating grapes. I was like, "Dude, you have to wait." - Mitch Hedberg

last wine.woots: S.Harvey Trio x2, Krupp, TyC, Wellington Zin vert, Twisted trio, WootCellars Triacipedis x2, Helix, Madison, InZin trio x2, Wellington Victory, (aw crap... I need to update this)
CT

fairnymph


quality posts: 55 Private Messages fairnymph
brianbensoncellars wrote:Funny you should say that

On the hunt for some petite as we speak. I figure with a long cold soak the wine would be black. Thinking about doing some tempranillo too.

syrah / temp / mourv blend???



I am drooling. A lot.

My Cellar * Read my ramblings on LiveJournal.

79 wine.woots, 42 shirt.woots, 18 woots, 3 sellout.woots, 1 kids.woot

"I like my Sirah like I like my women: young, Petite and inky." - Thralow on CT

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars

Thanks for all the positive comments on the wines.

And I do think there is a big difference between the two wines.

In 2005 I moved all my winemaking to Denner. I talked a little bit about it before: the sorting tables, gravity, basket presses etc. I also changed my barrel program to include a lot more french oak. 85% on the syrah. I even tried some whole cluster ferementations, where on one lot I didn;t even destemme the first 50% of it, and then destemmed the rest on top. It's only about 1/8 in the final blend but adds a lot of spice.

I'm interested to hear which one you guys like more. The 05 is more my style and the direction I feel my winemaking is going. But as you can see from the other posts, people seem to like them both.

Thanks again for the support!

tarheel17


quality posts: 2 Private Messages tarheel17

Brian,
great answer! Winemaking has that draw that just locks you in and doesn't let go, doesn't it? I've witnessed it with friends of mine here in WA.

Another question, just to keep you on your toes...if you are moving more toward the bigger, bolder syrahs, will you continue to call your Denner wine a syrah? Would the term 'shiraz' be more appropriate? I'm really just interested in your take, as a winemaker, on the image and associated expectation of consumers who pick up a bottle labelled syrah vs shiraz. What do you think?

Twisted Oak Tempranillo, Roessler Blue Jay, K Vintners, Corison Kronos (x3), Twisted Oak (x2), Substance, Corison, PoiZin, Lange (x2), Three Rivers

brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
tarheel17 wrote:Brian,
great answer! Winemaking has that draw that just locks you in and doesn't let go, doesn't it? I've witnessed it with friends of mine here in WA.

Another question, just to keep you on your toes...if you are moving more toward the bigger, bolder syrahs, will you continue to call your Denner wine a syrah? Would the term 'shiraz' be more appropriate? I'm really just interested in your take, as a winemaker, on the image and associated expectation of consumers who pick up a bottle labelled syrah vs shiraz. What do you think?



To me... Shiraz is from australia. I mean that;s what they call syrah down there. I think people who label syrah in the states as shiraz are just doing it for marketing. Unless its an australian clone they brought over. Or if you meant to make it in an " australian" style.

I love aussie wines.

cheron98


quality posts: 123 Private Messages cheron98
blolumz wrote:That would be me...



All labrats now present and accounted for, and packed. Thanks all!

I saw HitAnyKey42 on wine.woot! and clicked "I want one!"

fairnymph


quality posts: 55 Private Messages fairnymph
brianbensoncellars wrote:I'm not the best with food pairings since I don't cook much and rarely go out to(can afford) nice restaurants. If I cook at all it's steak. The 05 is a little harder because it's a pretty big wine but does go well with red meat. Ive been drinking a lotof the 05 lately. the 04 should be good with anything that's not too light. Meat wise. A spicy sausage pasta or just something like that. Not herb chicken. the 04 doesn't hurt to have a little time to breath too



Do you need an almost-cougar to come cook for you? :D

My Cellar * Read my ramblings on LiveJournal.

79 wine.woots, 42 shirt.woots, 18 woots, 3 sellout.woots, 1 kids.woot

"I like my Sirah like I like my women: young, Petite and inky." - Thralow on CT

tommythecat78


quality posts: 18 Private Messages tommythecat78

I just wanted to say THANK YOU!!! Brian for the most excellent participation this week. I hope you have been enjoying the week enough to stick around here after this week.

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___________________________________________________________________________________________
My Cellar (has not been updated in forever)
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Krugsters


quality posts: 7 Private Messages Krugsters

OK..."heavy and earthy" from Paul's report pushed me over the edge. Right up my alley.

Anyway...I have to have something to cheer me up for not being on the tour right now.

In for 1.

WD- Our wine has been arriving sans ice packs (2x now). Is this typical for the East Coast shipments?

Brian Benson Cellars Syrah - Two Pack
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brianbensoncellars


quality posts: 0 Private Messages brianbensoncellars
fairnymph wrote:Do you need an almost-cougar to come cook for you? :D



I do

coynedj


quality posts: 7 Private Messages coynedj
brianbensoncellars wrote:I do



Those particular words can be dangerous - be careful who you say them to!

I started out on Burgundy but soon hit the harder stuff. Bob Dylan, Just Like Tom Thumb's Blues

How on earth did I get 7 QPs?