Longtime readers know Fossil gets its name from its historic blend. In the early 1800s, winemakers in a famous wine region on the other side of the pond (the Atlantic, that is), added Syrah to a traditional Cabernet Sauvignon and Merlot blend. They created a blend that fetched some of the highest prices in the region – until the practice was shelved under newly enacted winemaking laws. We at Meeker are pleased to dust off this historic winemaking “fossil” for your enjoyment!
The 2018 is amply structured and feels at first like a Merlot-centered Meeker “Four Kings”. But there is a gentleness and lushness to the edges of the wine that only Syrah can bring. Patient, elegant white cherry and Cab’s herbaceous streak open to a warm mid-palate that bridges racy elegance with warmth of just a touch of toffee and toasted oak. The finish shows the grip of our more classic Bordeaux-grape executions, but more gentle. This is a bit tight still, but will drink beautifully now through at least National Donut Day on June 5th, 2037.
The Meeker family takes pride in an unconventional attitude towards wine. As the matriarch, Molly, would love to tell you with a smile, “We take nothing seriously but the wine itself.”
Charles and Molly Meeker bought their first vineyard at the end of West Dry Creek Road in Sonoma County’s Dry Creek Valley in 1977. In 1984, Charlie and Molly established their winery on the vineyard site with Charlie as the winemaker. In its early years, the winery specialized in Zinfandel, Cabernet Sauvignon, and Chardonnay. Today, the Meeker Vineyard continues to operate as a family operation. Second-generation winemaker, Lucas Meeker, joined the winery full-time in 2007 and is now the Head Winemaker and in charge of daily operations. Molly is the President and is in charge of marketing and accounting. Until his passing, Charlie was CEO and our resident historian, and he often shared his stories about the wine business and his career as a lawyer, movie producer, and studio executive in Los Angeles.
Available States
AZ, CA, CO, DC, FL, ID, IL, IN, IA, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NC, ND, OH, OR, PA, SC, TN, TX, VA, WA, WI, WY
Many thanks again for the opportunity to serve as a rat. This time almost didn’t happen thanks to UPS, but that’s a whole story that we are all too familiar with and I won’t go into it. Other than to say it was finally delivered to the UPS store 30 minutes before they closed today, and I made it to pick up with about a minute to spare.
The bottle did not have any time to rest so we just went after it. The pop and pour reveals a dark, opaque garnet colored wine with decent legs. Earthy and alcohol on the nose. This bottle has spent 2 days in hot trucks and warehouses so it is probably a few degrees warmer than it should be.
First taste I noticed a little tart but more bitter. A bit earthy, no distinguishable fruit flavor. Dad agreed on the bitterness, said it tasted woody and burnt, if that’s a thing. Mom said it has a thick mouth feel and definite earthiness. They both suggest a heavy, meat wine, not just for sipping. There wasn’t much change even after 20 minutes. Dad says it burns his tongue. The finish is not very long, it gives the same feeling as does grapefruit juice. Just a dry and clean feeling mouth. Chilling a bit and giving it some air may help get rid of some of the alcohol.
Just before starting to write this at midnight, I had another part of a glass that I had let sit for about 45 minutes and paired it with some steak and cheddar. There is not much difference from earlier today. I’ll try to give it another shot tomorrow and report back if there’s any change.
I have to confess, looking at the blend, none of us really like syrah. I suspect that is the source of the bitterness we tasted. I think structurally this is a good bottle. I do like the mouth feel and the tannins do not bother me. I think this is a good wine that we just don’t prefer the flavor.
@jaybird lol, from now on I’m going to read the write-up on the forums before writing my reviews. Burnt equals toasted. Warmth instead of burns. I was also tempted to say it could be cellared for a while, but that is information outside of my experience. Turns out my intuition was correct.
2018 Meeker Fossil Red Blend
Tasting Notes
Specs
What’s Included
4-bottles:
Case:
Price Comparison
$696.00/Case for 4x 2018 Meeker Fossil Red Blend at The Meeker Vineyard
About The Winery
Available States
AZ, CA, CO, DC, FL, ID, IL, IN, IA, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NM, NC, ND, OH, OR, PA, SC, TN, TX, VA, WA, WI, WY
Estimated Delivery
Monday, Jul 21 - Tuesday, Jul 22
2018 Meeker Fossil Red Blend
4 bottles for $99.99 $25/bottle + $2/bottle shipping
Case of 12 for $259.99 $21.67/bottle + $1/bottle shipping
I made this.
@lucasmeeker …with, like, a whole team of people that deserve most of the credit, to be clear.
@lucasmeeker
h/t your '13 Four Kings is doing just fine; got a bottle open in the fridge now…
How much longer might I expect it to go, well cellared?
Many thanks again for the opportunity to serve as a rat. This time almost didn’t happen thanks to UPS, but that’s a whole story that we are all too familiar with and I won’t go into it. Other than to say it was finally delivered to the UPS store 30 minutes before they closed today, and I made it to pick up with about a minute to spare.
The bottle did not have any time to rest so we just went after it. The pop and pour reveals a dark, opaque garnet colored wine with decent legs. Earthy and alcohol on the nose. This bottle has spent 2 days in hot trucks and warehouses so it is probably a few degrees warmer than it should be.
First taste I noticed a little tart but more bitter. A bit earthy, no distinguishable fruit flavor. Dad agreed on the bitterness, said it tasted woody and burnt, if that’s a thing. Mom said it has a thick mouth feel and definite earthiness. They both suggest a heavy, meat wine, not just for sipping. There wasn’t much change even after 20 minutes. Dad says it burns his tongue. The finish is not very long, it gives the same feeling as does grapefruit juice. Just a dry and clean feeling mouth. Chilling a bit and giving it some air may help get rid of some of the alcohol.
Just before starting to write this at midnight, I had another part of a glass that I had let sit for about 45 minutes and paired it with some steak and cheddar. There is not much difference from earlier today. I’ll try to give it another shot tomorrow and report back if there’s any change.
I have to confess, looking at the blend, none of us really like syrah. I suspect that is the source of the bitterness we tasted. I think structurally this is a good bottle. I do like the mouth feel and the tannins do not bother me. I think this is a good wine that we just don’t prefer the flavor.
@jaybird lol, from now on I’m going to read the write-up on the forums before writing my reviews. Burnt equals toasted. Warmth instead of burns. I was also tempted to say it could be cellared for a while, but that is information outside of my experience. Turns out my intuition was correct.