A good, soft wine to drink now with a steak or chop. It’s full-bodied and very rich in extracted blackberry jam and creme de cassis flavor, with touches of pepper, cocoa and bacon. ——S.H.(12/15/2010)—— 87

Here’s a richly ripe, fruity Syrah for drinking now with lamb and beef dishes. It’s dry and full-bodied, with firm tannins framing blackberry, blueberry, leather, cedar and spice flavors.——S.H.(12/15/2009)—— 86

Black as a moonless night, dense in structure, tannic, bone dry and super-peppery, this Syrah isn’t offering much relief right now. In all likelihood it will emerge from its cocoon in a few years to offer a wealth of ripe blackberry, currant and carob fruit.——S.H.(5/1/2009)—— 88

This is a dry, soft Syrah with some dusty tannins you’ll have to negotiate, but a grilled steak, or almost anything with a BBQ char, should do well. The underlying flavors are delicious, a wealth of blackberries, cherries, currants, datenut cookie, licorice and Asian spices. Drink now.——S.H.(8/1/2008)—— 89

Here’s a huge wine that trades subtlety for sheer power. It’s in your face, an explosion of blackberry and cherry flavors with a cinnamon-sprinkled espresso finish and bigtime tannins, and is thankfully dry. Drink now through 2007. ——S.H.(12/31/2006)—— 86