techcheese wrote:thank you to Cortot and Chip. both good suggestions for getting rid of sediment, but the flavor of the wine is still very acidic and not at all pleasing. does anyone have tasting notes on this particular wine; Clary Ranch 2007 ?
Here are my tasting notes:
"Deep crystalline magenta. Light floral aromas with subtle pepper overtones that carry over to the palate along with crisp, refreshing flavors of cool cherries and black raspberries. Delicate, lingering finish. Reminiscent of a Northern Rhone, rather than a warm-climate fruit bomb. Serve slightly cool (55-60 degrees). Superb choice for a summer barbecue or with holiday turkey."
This Syrah was grown in a very cool year, and resulted in a light, crisp style of wine. I like it served on the cool side, with barbecue. There is enough acidity to cut through heavy fare and I find it to be a refreshing change from more common ponderous, round wines of the Aussie style, which are too flat for my palate.
Sediment, which may have collected in the neck, can be minimized by giving the bottle a swish and storing it on its side for awhile, then decanting. I hope this helps...