2005 Copain - Syrah Thompson Vineyard 750ml

USA - California - Santa Barbara/ Red / Syrah   |     Watch

IWC 92   WA 94   WS 92   Customer 90
2005 Copain - Syrah Thompson Vineyard Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 92

($40) Inky ruby. Vibrant raspberry and blackberry aromas, with exotic Asian spice and mineral notes adding complexity and lift. The energetic, clean red berry flavors deepen with air and take on a more serious mien. Finishes with blackberry and cassis flavors and outstanding length. This was fermented with 70% whole clusters, which Guthrie says "adds nerve and vibrancy."

Author: Josh Raynolds
Issue: Issue 132

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Wine Advocate | Rating: 94

The 2005 Syrah Thompson Vineyard (made famous by Ojai's Adam Tolmach) is seriously endowed, with notes of licorice, ground pepper, incense, Chinese black tea, roasted meats, and copious quantities of blackberry and cassis fruit. Admirable stuffing, full-bodied power, and dazzling delineation make for an impressive Syrah that should drink well for at least 10-12 years.

Drink Dates: 2007-2019
Author: Robert Parker
Issue: 174

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Wine Spectator | Rating: 92

Tightly wound, this is intense yet balanced, with rich, spicy, peppery, beefy dried currant and berry fruit that has a rustic and meaty edge, adding to its complexity and dimension. 378 cases made.

Drink Dates: 2007-2012
Author: James Laube


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Customer Reviews For This Wine


Rating: 90
Author: Spank
Trust Rating: 100
Tasted On: 09/26/2009
Very full and leathery syrah. Nice finish.

More Vintages and Sizes of Copain - Syrah Thompson Vineyard:

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About This Producer


Wells Guthrie is a fervent believer that great wine begins in the vineyard. In pursuit of this, Copain has sought out vineyards with expositions, soil compositions, climates, clones, and rootstock selections capable of producing wines of distinction and singular character.

Copain's winemaking practices aim to express each site's unique qualities. Copain wines are highlighted by lower alcohols, natural vibrant acidity, gentle handling of the fruit and wine, native yeast ferments and minimal use of new oak.

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