Big Basin Vineyards Grizzly, California, USA

大盆地灰熊干紅葡萄酒

點擊次數：2011

The 2014 Grenache Grizzly from Big Basin Vineyards is one of the highlights of the range, wafting from the glass with aromas of kirsch, orange rind, rose hip and herbs. On the palate, it's medium-bodied, supple and layered, with a good core of fruit, youthfully chewy tannins that should melt with a few years in bottle and good, balancing acidity.

The 2009 Grizzly emerges from the glass with layers of silky fruit and floral aromatics. It is an understated, polished red with notable balance and class, not to mention significant potential. In 2009 Grizzly is made from equal parts estate fruit and Coastview Vineyard fruit. The blend is 62% Grenache and 38% Syrah. Anticipated maturity: 2012-2019. Bradley Brown crafts gorgeous artisan wines from his vineyards in the Santa Cruz Mountains and Monterey County. The wines are fermented with ambient yeasts, see no racking and are bottled unfined and unfiltered. The Pinots are aged in 50% new medium toast barrels, while some of the Syrah and Syrah-based blends see higher amounts of new wood. Brown is gradually moving towards reducing toast levels and amounts of new oak. The 2008s are big, rich wines marked by the low yields of the year that are the result of the spring frost. Vintage 2009 was a flashier, more overt year until a heavy rainstorm hit on October 13. The 2009s generally are lower in alcohol than the 2008s. As good as these wines are – and they are often outstanding – my feeling is that Brown has just scratched the surface of his potential.Tel. (831) 621-8028; www.bigbasinvineyards.com

The 2008 Grizzly is an intriguing blend of late-harvested Grenache co-fermented with Syrah that spent 27 months in barrel. Layers of deep, super ripe fruit flow from this big wine. There is good up-front intensity, but then the wine tapers off a bit on the finish. This isn’t quite as dialed in as the estate’s best wines. In 2008 the blend is 62% Grenache and 38% Syrah. Anticipated maturity: 2012-2017. Bradley Brown crafts gorgeous artisan wines from his vineyards in the Santa Cruz Mountains and Monterey County. The wines are fermented with ambient yeasts, see no racking and are bottled unfined and unfiltered. The Pinots are aged in 50% new medium toast barrels, while some of the Syrah and Syrah-based blends see higher amounts of new wood. Brown is gradually moving towards reducing toast levels and amounts of new oak. The 2008s are big, rich wines marked by the low yields of the year that are the result of the spring frost. Vintage 2009 was a flashier, more overt year until a heavy rainstorm hit on October 13. The 2009s generally are lower in alcohol than the 2008s. As good as these wines are – and they are often outstanding – my feeling is that Brown has just scratched the surface of his potential.Tel. (831) 621-8028; www.bigbasinvineyards.com