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Subject: Questions about the ageability of CA Rhone Rangers

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ChangeMe

Grape Destemmer
Posts:68

08/10/2005 3:10 AM
We recently have been learning about and enjoying CA Rhone Rangers. However, I am puzzled as to what makes these wines age worthy, at least according to RP's estimates in the 10 year or greater range. Those that I've had, do not have very perceptible tannins. Sure, we've all opened a very young Bordeaux or a tannic cab only to regret it later for obvious reasons. So, when drinking very young (2003) Syrah/Grenache based wines from the Central Coast, they have repeatedly been very enjoyable, approachable and easy to drink, yet they maintain wonderful complexities. I have not found these wines to have the wall of tannins that cab/merlot based wines have at such a young age. Well made examples may have high alcohol, but I have found that this is in balance. So I have 3 questions.... What happens to these wines with age? Do they improve significantly (am I wasting a potentially better wine)? What allows these wines to age if there are little amounts of tannin yet loads of forward, lush, dark fruits? Thanks all for the education, Bob

AlexRed

Northern VA

Barrel Filler
Posts:1351

08/10/2005 9:13 PM
I am interested in this also... I don't have much experience with ageing CA rhone variatels or anything really, but i recently read some tasting notes in the Rhone section (by Board-O I think) talking about how many "actual" Rhone wines may taste fine and even very good young (i.e. no noticable tannins or tightness to them compared to Cabs heavy wines) but that after 10 years they turn into somehting amazing. He was talking about significant improved, transforming them into blockbusters.... now he was talking about CnP, but maybe this process is indicative of the grapes of the Rhone (or maybe the terroir) and the different flavors they develop over time. Maybe these flavors don't emerge as much from the tannins as they do from the fruit? and the ageworthyness of these wines needs to be measured against a different early indicator than strong tannins? i don't know... I will eagerly await a response from someone who knows something about this rather than continue guessing...

David Niederauer User is Offline

Los Gatos, CA

Master Sommelier
Posts:15753

08/11/2005 2:18 AM
I think it may depend on the variatle. Hell, I don't know. I think all that the critics do is make a SWAG.

Eric White User is Offline

San Ramon, CA

Advanced Sommelier
Posts:9182

08/12/2005 12:29 AM
I haven't had very many aged Rhones from California, but to provide a single data point for you... Recently I opened up a 1986 Kent Rasmussen Napa Syrah. I brought this to a picnic, thinking it might be an interesting curiosity, but probably not worth drinking - what a surprise! The wine was an absolute delight, with wonderful complexity and nuance that can only be achived with age. Admittedly however, CA Rhone wines these days are probably made in a significantly different style, but who knows?

ChangeMe

Grape Stomper
Posts:152

08/12/2005 9:56 AM
I admit to knowing next to nothing about the CA Rhone ranger wines but - Grenache is not a very tannic variety while Syrah is, so that far the amount of tannin depends on the mix. Perhaps more importantly, very ripe tannins - typical of a warm climate - are, at least to me, less perceptible in the mouth than tannins from a cooler climate. A comparison with a young Bordeaux left-bank wine (usually Cab-dominated) means you have a cool climate cab and a warm climate (riper tannins) Syrah/Grenache. The Bordeaux should have much more percetible tannins. I also find that acidity will bring out tannins more, and in warmer climates, acidity will inevitably drop. Grenache tends to have low acidity.

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