The 2016 Syrah Patrina, made of 100% Syrah, has a deep ruby-purple color. The nose opens slowly—and it's worth the wait—opening to very pure aromas of wild blackberries, crushed black cherries, mint leaves, brewed coffee, cracked pepper and violets, giving up more and more nuances with time in the glass. The palate is full-bodied and intense but equally fresh and lifted, finishing very long. This is still youthfully wound, and I expect it may get even better with a few years in bottle.

Deep purple-black colored, the 2014 Syrah Patrina is a little broody to begin at this youthful stage, opening out with some coaxing to compelling blackberry preserves, black currants, tar and black soil notions with hints of chocolate box, pepper, Indian spices and licorice. Full-bodied and pleasantly savory in the mouth, it gives up loads of earth and exotic spice flavors plus a solid foundation of firm, rounded tannins, finishing with persistent mineral and pepper notions.

The 1,080 case 2013 Syrah Patrina, which is the entry level Syrah, sees a higher temperature during fermentation and roughly 20 days on skins, with periodic punch downs. Aged 22 months in two-thirds new French oak, it trumps most estates grand vin. Showing the forward, plush, sweetly fruited style of all of the 2013s here, with notes of smoked meats, violets, caramelized black cherries and cassis, with its oak component pushed all the way into the background, drink this full-bodied, pure, seamless Syrah through 2023.

One of the best entry-level wines out there is John's 2012 Syrah Patrina, and it competes with many top cuvees. All Syrah in 2012 and showing the house style perfectly, it has a saturated inky color to go with a forward, sexy, meaty and full-bodied array of creme de cassis, licorice, chocolate and licorice. Showing how good 2012 was for this estate, it's a rock-star wine to enjoy while you wait for his 2010s and 2011s to come around.