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Coyam is an intense violet plum red in color with a nose that expresses aromas of ripe red fruits, plums, berries, and black fruits that meld elegantly with notes of spice, earth, and a touch of sweet vanilla. Well balanced and
big bodied on the palate, with good structure and soft, round tannins. An intense, complex wine full of character. Recommended for cellaring.
| Rating |
Wine Spectator 90 points (Sep 30 2011)
Dark and muscular in style, with loam, roasted coffee and dark fig notes backed by more tar, tobacco and black cherry. Shows solid depth, with nicely buried acidity driving the finish. This has range and character. Syrah, Carmenère, Cabernet Sauvignon, Merlot, Malbec, Mourvèdre and Petit Verdot. Drink now through 2012. 13,000 cases made. –JM
Wine Advocate 90 points (Feb 2012)
The purple-colored 2009 Coyam Red Blend is composed of 41% Syrah, 29% Carmenere, 20% Merlot, with the balance Mourvedre and Petit Verdot. It was native yeast fermented and aged for 14 months in French and American oak. Notions of sandalwood, dried herbs, meat, underbrush, blueberry, and blackberry lead to a full-bodied, voluptuous, concentrated wine with succulent fruit, good balance, and several years of aging potential. Drink this lengthy effort from 2015 to 2024. |
| Food pairing |
| Big bodied red wines like this one ,should be accompanied by full flavored dishes such as: Wagyu Rib eye with potatoes au gratin, Baby Goat Ribs roasted in an adobe oven or Spit Roasted Lamb. |
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