A few years back Lori and I spent a few days in the Santa Maria/Santa Ynez Valley/Santa Barbara area doing some tasting. We had some great wine tasting experiences on that trip, but overall the best wines (and tasting experiences) were the Rhônes, the Syrahs, Grenaches and Mourvèdres and blends of those (typically called “GSMs”). Over the last month or so we’ve had a chance to open up these wines we tasted and bought, and Wow!

First, there was a 2010 Qupé Syrah, Bien Nacido Vineyard, opened the weekend we spent celebrated my mother’s 85th birthday. Big, yes, but more graceful than we usually get in a wine with this much fruit. “Graceful?” I was looking back on my notes from a Wine Bloggers’ Conference panel on Syrahs, and one of the participants compared Syrahs to the dancing hippos from Fantasia, at once big but surprisingly light on their feet and graceful. Opening the Qupé also reminded us of the visit to the Qupé winery (not the tasting room), and being invited to join Bob Lindquist and his team for lunch in the winery. One of our most memorable meals ever.

The second bottle opened, also in Mom’s honor, was the 2012 Carr Grenache, Santa Barbara County. It’s hard to adequately describe this wine, made from 100% Grenache, grown in a vineyard south of the city of Santa Barbara, pretty much where no other vineyards are located. Grenache fruit up front, both in the nose and the initial entry into your mouth, then this fullness in mouth like it’s expanding to fill all available space, then a lingering flavor in your mouth but without a lot of tannin. It’s time to order more of this from the husband and wife team, with the great tasting room in downtown Santa Barbara.

The last bottle was 2011 Harrison Clarke Vineyards Eve e Marie, Ballard Canyon, Santa Barbara County. Eve e Marie is a blend of 70% Syrah and 30% Grenache from another husband and wife team. Actually, at that same Wine Bloggers’ Conference panel where panelists were describing Syrah as dancing hippos or thunderstorms or just dangerous, Hilarie Clarke Harrison stood out for her no-frills approach. This approach is embodied in their wines, made from grapes they grow themselves, harvest row by row, transport a few hundred yards to their winery, and make into wine. It was a pleasure to visit their vineyard and winery, to walk those rows of Syrah, Grenache and Mourvedre with Dave Harrison, and taste with Hilarie. It’s just good, very good, wine. This bottle was opened last week with some friends that mentioned that they were looking for good Syrah and GSM.

L’Chaim,

Larry