Concannon Syrah 2005 · Livermore Valley
For whatever reason, I’ve always associated Concannon with Petite Sirah — perhaps because they were the first California winery to varietally label the grape back in 1964. And their Petite Sirah generally rocks.
So it was with a little hesitation, overcome by curiosity, that I plucked this bottle from the shelf.
For those unaware, Petite Sirah and Syrah are completely different grapes. Syrah rootstalks were imported from other parts of the world (probably France), while Petite Sirah (which is neither small nor Syrah) is thought to be indigenous to California. We’ll discuss Petite Sirah at greater lengths another time — there’s actually an interesting story and some controversy surrounding its origins. For now, we’ll concentrate on Syrah — the one made by Concannon.
The vintage stocked at my local wine shop is 2005, and it’s drinking very nicely. You may be able to find the 2006 or the 2007 in your area; if so, and you’ve tasted it, please share your notes in the comments.
Tasting Notes: Concannon Syrah 2005
Open nose of mature, overripe black fruits — blackberry, blackcurrant, black raspberry, with hints of tobacco and earth. In the mouth it has a smooth, almost syrupy texture, ripe blackberry and black raspberry flavors. Acidity is mild, tannins are mild. Flavors evolve into a finish of blackberry, blueberry, mild tobacco, and a hint of dark chocolate that is held up with drying acidity. The alcohol is barely noticeable, which is pleasantly surprising for a wine with this much upfront, ripe fruit. OK on its own, perfect with lean-beef burgers, mild cheeses, blackened chicken, sloppy joes, tacos, swedish meatballs.
a-8 t-8 b-8 fc-7 v-7 ~ 88 Points
Bottom Line
A soft and jammy Syrah with enjoyable black berry flavors and perfect match for lean meat dishes. At under $10, a great value.
Where To Buy It
Find this wine at a retailer near you using Wine-Searcher, Vinquire, or WineZap
Learn more at the official website: Concannon Vineyards
Argentine Malbec is one of those grapes that can produce extremely rich, dense, complex red wines, but can also be made into simple, fruity, easy quaffers — not unlike California Zinfandel.
No, that’s not a mistake — Pinot Noir and Pinot Nero are the same thing, except that in Italy they like to use words with vowels at the end. I like it too, it makes language more colorful and melodic.
Kaiken is a somewhat unknown wine brand from Argentina, which is a good thing and a bad thing. It’s a good thing, because it hasn’t yet been discovered and “taken off” in popularity, so the prices are still affordable (around ten bucks or less). It’s a bad thing, because 1) it can be hard to find on retailer’s shelves; and 2) since people don’t see it at their retailer, restaurants are able to mark it up ridiculously. For example, I paid $9.99 for this bottle at my local wine shop, after tasting it at $11 per glass at a local restaurant. Hey, I’m all for restaurants marking up wine to make money — they do have to store it, provide glassware, educate their staff, and make a profit. But there’s a point where markup can become obnoxious.