Andremily No. 6 Syrah 2016

99 Points Jeb Dunnuck: "Not yet bottled, the 2017 No 6 checks in as 92% Syrah, 5% Mourvèdre, and 3% Viognier that saw the same 40% stems and will see 22 months in 60% new French oak. It too is inky colored and has a gorgeous bouquet of blackcurrants, cassis, scorched earth, violets, and ground pepper. Rich, powerful, full-bodied, and concentrated, it's more elegant and straight than the 2016, with a seamless texture, ultra-fine tannins, and a great finish. The 2017 has a touch more Larner Vineyard, which gives more acidity, and you see that in this barrel sample. It's another thrilling wine that's going to benefit from 3-4 years of bottle age and be a classic." 98 Points Robert Parker: "Composed of 92% Syrah, 5% Mourvedre and 3% Viognier, using 40% whole cluster, the Andremily 2017 No. 6 is sourced from White Hawk, Larner, Harrison-Clarke, Watch Hill and Alta Mesa Vineyards. To be bottled mid-August 2019, it will spend around 22 months in French oak barriques, 60% new. Deep garnet-purple, the nose is already singing at this nascent stage, giving up loads of bright blackberries, crushed red and black plums and mulberries scents with Indian spices, cardamom, Sichuan pepper and dusty soil plus a waft of wild thyme. Full-bodied and firm, with a refreshing line cutting through the densely packed black fruit layers, it has wonderfully ripe, rounded tannins and a long finish.... ....In May 2019, I paid a visit to Andremily owner, Jim Binns, at his small winemaking facility in Ventura, CA. A former employee at Sine Qua Non, not only did this guy learn from the best, he has taken the baton and run off into his own very clever direction with it. I think it is safe to say that with the possible exception of Beaucastel’s Hommage a Jacques Perrin, there is no one in the world producing greater Mourvedre than Jim. It is a variety that he clearly loves and has mastered like no other. Most impressive is the quality of the tannins in his varietal label (85%+ Mourvedre)—astonishing when you consider how difficult it can be to get Mourvedre tannins this ripe!"

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