2014 Sine Qua Non Piranha Waterdance Syrah Sine Qua Non, Central Coast, California, USA
100 Lisa Perrotti-Brown, The Wine Advocate (September 2017)
Blended of 81% Syrah, 8% Petite Sirah, 6% Mourvèdre, 4% Touriga Nacional and 1% Graciano, sourced from 34% The Third Twin, 35% Eleven Confessions and 31% Cumulus (all estate vineyards), the provocative, inky purple colored 2014 Syrah Piranha Waterdance was made using 26% whole cluster and hits the scent scene with exuberant, pure crème de cassis, blackberry cordial and blueberry coulis notes with hints of espresso, licorice, garrigue and menthol, plus a gorgeous underlying perfume of red roses. The full-bodied palate is oh-so-elegant and pretty, revealing very finely pixelated tannins that beautifully frame the almost electric intensity, culminating in an epically long, licorice and chocolate-laced finish.
Too stunning for mere words and rude to even try—just drink it. 1,839 cases and 600 magnums were produced.
(95-97) Antonio Galloni, Vinous (September 2017)
A wild, exotic wine, the 2014 Syrah Piranha Waterdance hits the palate with serious richness, power and voluptuousness. This is in a decidedly lush, exotic style. A rush of super-ripe, intense fruit builds into a flamboyant finish in a heady, inviting wine that will drink well with minimal cellaring.
The blend is 81% Syrah, 8% Petite Sirah, 6% Mourvèdre, 4% Touriga Nacional and 1% Graciano, done with 26% whole clusters.
99 Jeb Dunnuck, JebDunnuck.com (August 2017)
The 2014 Syrah Waterdance is utterly sensational, and like all great wines, blends incredible intensity and depth with a weightless elegance and seamlessness that’s hard to believe. Checking in as a blend of 81% Syrah, 8% Petite Sirah and the rest Mourvèdre, Touriga Nacional and Graciano that was fermented with a quarter whole clusters and aged in just over 50% new oak, it offers to-die-for notes of crème de cassis, cracked pepper, liquid violets, wet stone and hints of spice. Utterly sensational on the palate as well, it’s a full-bodied, rich, unctuous beauty that has nothing out of place, perfect balance, sweet tannin and a finish that won’t quit.
Ideally it would be given 4-5 years of cellaring and it will see its 20th birthday in fine form.