"The fabulous 2004 Syrah Thompson exhibits aromas of forest floor, roasted meat, espresso roast, blackberries, and blueberries. Aromatically, it is stunningly rich, full, and heady. In the mouth, it is more restrained. While it possesses plenty of aging potential, it requires more time in the bottle to strut its stuff. It should certainly be as good as some of its siblings, and I would have no problem drinking it at present, although I am sure Adam Tolmach believes it needs 5-6 years of cellaring. It will last for 10-15 years ... at the minimum. A recent vertical tasting of all the Thompson Syrahs offered some wonderful surprises. The sensational 2003 (rated 93) was a powerful, opulent, nearly over the top Syrah (the type of wine Tolmach supposedly despises). It’s a great wine in the making. The 2002 (rated 89?) seemed somewhat monolithic and closed, but the 2001 (rated 95) was fabulous, with great intensity, and notes of charcoal, tapenade, blackberries, and creosote. The 2000 Thompson Special Bottling (rated 94+) behaved like a spicy, leather and black fruit-dominated Pauillac, with huge structure, fabulous concentration, and a long finish. The 1999 (rated 93) offered a beautiful nose of flowers, black fruits, espresso beans, and licorice. Rich, broad, savory, and long, it was stunning. The 1998 (rated 91) came across like a top-notch French Hermitage. Herbal with black olive notes intermixed with black cherries and cassis, it could easily be mistaken for a top vintage of Jaboulet’s Crozes-Hermitage Domaine Thalabert. The 1997 Syrah Henry David (named after Adam’s son) was rated 94. At ten years of age, it is a fabulous wine exhibiting notes of licorice, creosote, plum sauce, blackberries, and smoke. This meaty, chewy, full-bodied, fleshy Syrah coats the palate, stains the teeth, and is still a youngster in terms of development. It should drink well for another 10-15 years or more. "