2004 | Agharta | Syrah

Evolved aromas of roasted earth, dried leather and meat jus immediately emerge from the surface of this opaque liquid. Eventually fruit aromas respond to your coaxing and tiny currants, the ripest blackberries and the densest of blue fruits fill out the darker more evolved aromas of leather and tar. The wine is thick and immediately mouth coating with a very richly textured and immensely concentrated sensation of fruit and spice. The secondary aromas of delicate white flowers, black summer truffles and dark roasted coffee highlight the fruit as the wine unfolds in your mouth.

Reviews:

• Wine Advocate: This profound wine’s inky/purple color is followed by aromas of smoky barbecue meats, grilled Provencal herbs, and exotic tropical fruits intermixed with blackberry, cassis, blueberry, and graphite. This super-rich effort tastes like the nectar of Syrah, yet it is dry, elegant, and remarkably fresh and precise. In the mouth, the impression is like that of a multilayered cake – everything is there. This is an amazing, very multi-dimensional wine that must be tasted to be believed.

• Jeb Dunnock: It offers up a stunning, sweet bouquet of plum and cassis fruits, white flowers, lead pencil, vanilla, roasted meats and graphite. With air (I followed this bottle over three days) the wine picks up a slight gamey character as well as some peach and white wine notes. It’s medium to full bodied on the palate with a soft, lush feel, vibrant acidity, sweet fruit and a long finish that highlights ripe, fine grained tannin.

Producer Information

Agharta Wines is a producer located in Forestville, California, USA. A winery named after a mystical place where the hills are made of gold and the rivers run with wine. Agharta Wines is the continuation of a project that I began in 2002. Utilizing the lowest yielding vineyards that produce the most intensely concentrated wines and age them in barrel until they ‘unfold’ and start to reveal secondary nuance. This process is unsettling at times as the wines could prove to need many years to mature and evolve in barrel until I feel they are ready to be bottled.

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