Lassow, reporting for rookie lab rat duty!
Skip ahead to 10:26PM for the more objective section.
Boulder, Colorado, 1:16PM
Took delivery of surprise package at the office, resembling single bottle wine shipping box, and promptly open to make sure contents are intact. Cork is in the correct position in the neck of the bottle, doesn’t look like this froze or boiled anywhere from its FedEx Standard Overnight origination point. The wine is a Gilbert Cellars 2007 Estate Syrah, Wahluke Slope, Doc Stewart Vineyard. I have never had a single vineyard Washington Syrah, and from the region and looks of the bottle alone, I am thrilled to be lab-ratting this for the w.w community.
Arrived home and set bottle upright so sediment has a chance to settle to the bottom of bottle. I really do not like to open wine within 30 days after shipping, but in the name of rat duty, I will gladly oblige.
 Oblige is not the correct word. I meant the opposite of oblige.
Remove USDA Prime Sirloin from fridge, season with a (not so healthy) dose of sea salt and finely ground pepper. Just like we always do it.
With a Cepage Laguiole wine key (the only single-hinged wine keys that actually work, and very well at that! Laguiole is a region in France that, I believe, has a patent on this particular hinge design), I peel the foil just below the lip of the bottle. The neck of the bottle is notably thick, almost as thick as a bottle of La Patriota. The top of the cork is signed with a ‘G.’ Remove cork from bottle with said wine key. The underside of the cork has a light stain from the wine. The slight smell fruit is emanating from the bottle at a distance of about 18.”
Pour ¼ glass into a Cabernet Sauvignon vessel, the remainder into decanter. The wine is free of sediment, and the color is almost exactly like the blend of purple and red on our current dish clothe. Quite lovely. I can just make out the pattern on the white paper towel under the glass while on it’s side. This is not opaque, over extracted juice. So far everything about this wine seems delicate. Maybe restrained is the right word... Swirl. Fine skinny legs, spaced between ½ inch to 1 inch apart. Fun to watch.
Please note I am not nearly as good as picking out smells and flavors as my lady, who will be joining us shortly. It is very difficult for me to put a noun on a smell or flavor in wine.
The aromas I pick up are initially fruit, but quickly divert to pepper and maybe, leather, and a bit of an earthy funk. Just compared it to the coriander in the cupboard, and the resemblance is there.
The taste review is going to have to wait until after more aromas stop showing through. Cocoa powder. I am pleasantly surprised at the depth of the nose coming from this wine. Sans the peppermint, this is reminding me of peppermint bark from the office earlier today, though not in a sweet way. Maybe it’s the lower dark chocolate layer, but different than that last scent of cocoa powder. This is continuously changing. I could be happy just burying my nose in the glass for the next 15 minutes, or at least until the steak comes to temp before grilling. Hopefully the steak will not overpower the wine, but the Gilbert Cellars website lists grilled meat as a good pairing.
The taste is like light raspberries, and somewhat tannic in the mouth. The dry mouth-feel is there, but I am hoping the steak does not overpower the flavor. The nose is becoming less multidimensional now and my glass needs a filling.
More to come.
Steak served, but not consumed.
Allison: Fruit leather. Well balanced, tannins not overwhelming, but provide structure. Leans to the fruity side of syrah more than the peppery side, but this is not a fruit bomb. Again, really well balanced and structured. Slight aromas of rose.
We are trying it with steak now. In her words, "Delicious with steak!"
This does indeed stand up to some fatty red meat.
More from Allison: Nothing really POPS. This is a good thing because not one flavor is overwhelming. The flavors are not quite elusive so much as harmonious. It is fun to drink a wine that keeps me guessing! The fat on the steak is like salty candy.
I like to talk about wine, but I'd rather drink it.