Jamesport Vineyards 2007 "MTK" Syrah

By Lenn Thompson, Executive Editor

I'm on the record as someone who is less than enthusiastic about New York syrah. Only a handful of wineries are even doing varietal syrah -- so it's not a big or important segment right now at this point -- but I find most of them underwhelming.

As such, I'm of the opinion that syrah will never be more than a niche product. Then again, syrah can make some nice rose.

There are exceptions to every rule and Jamesport Vineyards 2007 "MTK" Syrah ($35) fills that role for New York syrah. MTK stands for Mattituck, where owner and long-time local viticulturalist Ron Goerler has this particular planting of syrah.

Ron is known for bringing in great fruit and -- in 2007 at least -- he did the same with syrah.

The nose is ripe and spicy, showing intense blueberry pie, black pepper, anise and ripe plum aromas with some added spice lurking in the background.

Medium-to-full bodied, the palate borders on soft with lush, ripe tannins, but offers enough structure for dense plum, blueberry and cranberry fruit flavors with a little vanilla, more black pepper and a sprinkling of Chinese five spice.

This is a wine that shows syrah can be successful in New York, in the hottest of years in the best locations. It's certainly the best New York syrah I've tasted.

Producer: Jamesport Vineyards
AVA: North Fork of Long Island
Price: $35*
ABV: 13.5%
Rating:  87

(*Ratings Guide)

Comments

[Brian]

East Coast Syrahs always get my attention, unfortunately, very few deliver (except for an occasional Rose). That said I'm seeing more and more cross my radar of late. I'll keep my eyes open for the Jamesport. Cheers!

[Brad Bogdan]

Had the McGregor Rose last night, was very tasty and easy (as rose should be), a Cab Franc one with a touch of extra sugar left, just enough to balance a bit of acid and add some tasty fleshiness to the fruit, but not anywhere close to taking it our of the "Dry" category. I like the summer focus on more Roses on the blog!

My real reason for posting is I bought a few things over the course of the summer that I think have real aging potential, but some are sealed by synthetic cork. Anyone here have an opinion on whether to store these bottles upright to limit contact with the plastic and foam? Or does that not really matter in the scheme of their aging? I also posted this on the article that gave me the thought from a few days ago, so forgive the question in two places.

Thanks!

[Brad Bogdan]

Aaand, I feel I should add that the rose mention wasn't because I thought the Jamesport was a $35 Syrah rose, just Lenn mentioned it. It dawned on me after I hit post that that might seem out of left field.