Wine Recommendation
  Sign In
Subscribe to our newsletter
Bookmark and Share  
print this review     

Wine Recommendation

Redline 2004 Syrah, Blue Oaks Vineyard (Paso Robles)

Redline Wines

2004 Syrah, Blue Oaks Vineyard
(Paso Robles)

A new label from San Luis Obispo native Larry Roberts. He provides a very good buy in this friendly, easy-sipping Syrah. Delicious aromas and flavors of sweet-tart plums, blackberries and blueberries meld with hints of mocha, smoke and game. It’s a well-balanced wine that ends on a long spicy note.

Roberts, who’s made wines in Paso Robles since 1982, has a hit with his debut line-up under this label of three impressive Syrahs which include Mendocino and Monterey appellations.

At Blue Oaks Vineyards, located in northwest Paso Robles, the soils are loamy with streaks of calcareous rock. Under new ownership, last year they began expanding the existing vineyard and renamed it Arroyo Robles Vineyard. Roberts reports the block was still recovering from frost damage in 2001, so it yielded only half to three-quarter tons per acre when harvested in mid-August. He believes the concentrated flavors in the grapes resulted in a more terroir-influenced profile that shows density and balance without over-ripe aromas and flavors. He also says he detests the “jam-ball style” Syrahs that are always high in alcohol and sugar.”

This tasty red is quite drinkable alone, but made to enhance a great New York steak or herb-crusted lamb chops grilled over flaming oak. Priced $24 retail, it’s a good value for Syrah from California’s newest hot spot for Rhone varietals.

Reviewed October 11, 2006 by Kathy Marcks-Hardesty.

Other reviewed wines from Redline Wines


The Wine

Winery: Redline Wines
Vineyard: Blue Oaks Vineyard
Vintage: 2004
Wine: Syrah
Appellation: Paso Robles
Grape: Syrah / Shiraz
Price: 750ml $24.00

Review Date: 10/11/2006

The Reviewer

Kathy Marcks-Hardesty

Kathy Marcks Hardesty is the former Tasting Coordinator for Wine Spectator magazine. She prefers wines that exhibit classic varietal characteristics, regional identity, and the depth and balance to make a good meal great. She’s just as enthusiastic about sharing news of those rare, value-priced wines of good quality. Despite her past association with wine critics, she doesn’t assign numbers to wines, save in her memory (old habits die hard). She prefers writing descriptive reviews that whet the palate and leaves the final score to her readers.