Winery - Sanguis
* Expert NoteJanuary 12, 2012
A brilliant Syrah, showing its cool-climate origins with a burst of white pepper. Much of the fruit comes from the Bien Nacido Vineyard, and the Syrah contains 4% Viognier. Firm tannins and fine acidity give this delicious wine structure, but it’s mostly notable for the extraordinary depth and length of its blackberry, currant, teriaki beef, mushroom and cedar flavors. The wine easily stands up to 100% new French oak casks.
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Sanguis Syrah - 2007
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* Expert NoteJanuary 12, 2012
So rich and complex, so decadently delicious, you want to drink the whole bottle. Takes the blackberries and black currants of Cabernet Sauvignon, merges them with Syrah’s bacon and pepper, flirts with Grenache’s cherries, and then uplifts it all with Viognier’s citrusy brightness and acidity. A compelling wine that will hold through 2013.
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Sanguis Red Blend - 2007
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* Expert NoteJanuary 12, 2012
One of the winery’s drier and more tannic wines, this Syrah, Grenache and Cabernet Sauvignon blend comes from the Santa Ynez and Los Alamos valleys of Santa Barbara County. The big structure and slight astringency presently dominate a solid core of blackberries, grilled meat and black cherry jam. A dramatic wine, but still a little gritty after four-plus years. Drink now–2013.
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Sanguis Red Blend - 2006
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* Expert NoteJanuary 12, 2012
Made from 100% Syrah and aged in 100% new French oak, this wine is currently hard, astringent and oaky, with caramel, vanilla and buttered toast aromas and flavors. The actual Syrah itself is clean and pure in ripe blackberry jam. Might do something over the years, but probably best now, with a decant.
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Sanguis Syrah - 2006
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* Expert NoteJanuary 12, 2012
Nearly all Syrah, with a splash of Viognier, this wine comes from some of the best vineyards in the Santa Ynez and Los Alamos Valleys, including the Happy Canyon area. It’s a dramatic glass of red wine, bone dry and fairly tannic, with vast, intricate flavors of blackberries, black currants, teriaki beef, cherries, red licorice, cola, dark chocolate and toast. The Viognier brings a brightening dash of citrus and acidity. An extraordinary wine that will drink well through 2014.
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Sanguis Syrah - 2006
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* Expert NoteJanuary 12, 2012
One hundred percent Syrah from the Watch Hill Vineyard, in the Los Alamos Valley section of Santa Barbara County. It’s very new-oaky now, with an explosion of buttered toast, char, vanilla and wood tannins. Underneath is a funky red wine just waiting to emerge. Already showing notes of bacon, teriaki beef and massively ripe blackberries. A helluva wine, impressive and dramatic. The big question is what will it do? Should develop for an additional 4–6 years.
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Sanguis Syrah - 2005
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* Expert NoteJanuary 12, 2012
This is a dark, dry and tannic wine, even at the age of five-plus years. It even shows some austerity, with a cloak of astringency. Nearly all Syrah, it has a massive core of blackberry jam, licorice, bacon and sandalwood, with a pleasantly funky note of what seems like brettanomyces. A drop of Viognier lends crisp acidity to this wonderfully rich wine. Now–2013.
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Sanguis Syrah - 2005
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* Expert NoteJanuary 12, 2012
A massive wine, just tremendous. Made from 97% Chardonnay and 3% Viognier, it’s extraordinarily rich and concentrated in grilled pineapple, pear, peach and lime flavors, with a coating of sweet, vanilla-scented crême brûlée. There’s an authoritative minerality all the way through that grounds and sustains the fruit. The grapes come from warmer vineyards throughout Santa Barbara County.
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* Expert NoteJanuary 12, 2012
Mainly Roussanne, with a dollop of Viognier, this brilliant white wine is largely from the Santa Valley, which accounts for its brilliant ripeness. Just massive in white flowers, fresh white peaches, yellow apricots, pears, sautéed bananas, toasted coconut, vanilla and firm minerals. Lots of new oak, but the underlying wine easily supports it. A tremendous, impressive wine.
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* Expert NoteJanuary 12, 2012
Made from an unusual blend of Roussanne, Malvasia Bianca and Viognier, with the grapes grown in the Santa Maria and Santa Ynez valleys of Santa Barbara. The wine is strongly flavored, offering waves of apricot jam, lychee, pineapples and honey, with a very long, spicy finish. Dazzles for its depth and power. Almost sweet, but the finish turns dry and clean, with a flourish of acidity.
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