I first learned about Tyrus Evan 3 years ago while dining at American Seasons on Nantucket. Owner/sommelier/all-round hip resident Nantucketer Orla Murphy-LaScola didn’t hesitate to recommend the Ken Wright offshoot label. It was a perfect bottle for a spectacular dinner crammed with foie gras 3 ways and bison filets.
It was also the first night of our first Nantucket getaway—the same night I decided I would go ring shopping when I made it back to the mainland. Little did I know we would be back there a year later to get married and a year after that to eat dinner in the same restaurant where it all started. Now, I pick my Tyrus bottles off of Winebid.com for a great price.
Pure blood Syrah. Fiery spice, the usual berry suspects (blackberry, raspberry and blueberry), and a hint of rubber (specifically tennis ball rubber), and some fennel. Dark, down to its obsidian core. With the exception of a faint, purple, fishing line-like rim, there is almost no color detectable without a good swirl.
Very constant, or stable, once exposed to air—remained cool and clean and did not get tired or syrupy. Copious black pepper and pebbles next to the still tart, juicy fruit. Tannins have held up nicely, still settling agreeable in the cheeks. There is no lack of life to go around despite the mouthful of sediment that remained undetected in the dark until the last sip. There is a decent chance that the wine will outlive its synthetic cork, which seems odd next to its awesomely hefty bottle with punt capable of housing your entire thumb.
Some very nice graphite and nutmeg flavors developed and heightened complexity and spicy, beef jerky-like flavors kept its mass in place.
Unless you aim to horde all the bottles and outbid me, a Cabernet Franc and second Syrah should be arriving in the next few weeks for me to review.