With all that’s going on in the Belharra Syrah 2016, it comes back to the spice. Its roasted, peppery spice reminds me of mole sauce. That and oil-cured black olives, roast tarragon, mint, rosemary and cinnamon stick. All these savory and spicy sensations frame a mouthful of very ripe black and blueberries. Fine tannins, medium body and solid thread of acidity you expect and want from “Las Madres Vineyard” Syrah. My mind goes all over the place on food pairings. Today, it lands on pulled pork with a cider/vinegar sauce.
Belharra is a new, micro-winery owned, made and operated by two ladies with notable day jobs. Anne Fogerty (Rivers Marie) and Camille Gaio (Covert Estate). I really like their passion, skill and imagination with the label. Visit their website and read about Anne, Camille their wines and their work to protect our oceans through Mission Blue.
Read all my Belharra Wine reviews HERE.Add to my favorites