(C) chrisada
Syrah is a classic grape that is very popular in both the old and new worlds. Hermitage and the Cote Rotie, located in the Northern Rhone valley in France, are probably the most well-known Syrah-producing areas in the world and produce wines that are the best representation of this powerful variety. A classic Rhone Syrah will also have about 10% Viognier co-fermented with it. The Syrah vine is very productive, performs well in even the poorest soils and favors warm climates , but has been known to struggle with poor fruit set. It tends to bud later than other varieties but will not ripen too late in the season. The grape color is very dark due to the high level of pigments (anthocyanins) in the skins, which aids its ability to age along with oak maturation. In Chateuneuf-du-Pape, Syrah is sometimes added to the Grenache to improve its ability to age.
Syrah/Shiraz as all about herbs and spice but can often be very fruit-forward and display dark fruit attributes like blackberries, mulberries and loganberries. Young Syrah will be particularly astringent, peppery or even have notes of burnt rubber. Some unique aromas you may also perceive with Syrah include black olives, game, lavender, musk and rosemary.
Syrah is becoming increasingly popular and successful in northern California as well as Washington. However, Australia has practically made its name on Syrah, known as Shiraz (Shur-razz) down under, where it is often blended with Cabernet Sauvignon to make a big and bold style of wine. Australian Shiraz tends to be riper, jammy and displays more chocolate and less spice notes.
Some recent Syrahs I have enjoyed:
2006 Bridgman Syrah – Washington– This was a little green and vegetative, maybe even some asparagus from some of the tasters. Definitely strong with some black fruit, black pepper and a longgg finish.
2007 The Winner’s Tank Shiraz - Nose is pleasant and not hot like many Shiraz’ I’ve had recently. Very fruit forward with distinct blackberries. The spice shows up on the finish. This went well with chili that ended every bite with a spicy crescendo.
More to come from the Syrah Madness event we attended just this past weekend, where Syrah from several regions went head-to-head. In the meantime, what do you think of Syrah and have you had one you really enjoyed lately?
Cheers!
I enjoyed the Bridgman too, one of the most vegetal in memory. Too much green pepper for my wife but I dug it.
After 3 months of focusing on syrah/shiraz from all over the map, I can say that in general it is definitely one of my least favorite grapes. We had many more bad to middle-of-road bottles than good ones. But the handful of good ones (I’ll wait for your Syrah Madness post before divulging names…) were really good to outstanding.
So while Syrah may not be a consistent performer like some other grapes there are some diamonds out there.
I agree, Jason… very vegetal. Sorry to hear that you are not a fan of the grape after the serious research time. I was just telling Jonjie tonite that I have rekindled my interest in Syrah, but I agree that there are many over-alcy and over-spiced versions out there. I will share more when I write about your Syrah Madness soiree… if you’d like to guest-post on it too, email me…
With all due respect to W.B. Bridgman, my experience so far is that Washington Syrah has a hard time competing at the low (<$15) price range with Aussie Shiraz.
I know you will get a chance to taste some mid to high end Washington Syrah's at WBC. They have become maybe my favorites after being a 15 years Cab Sauv drinker.
Brands to look for are K, Cayuse at the high end. Some mid range ($15-20) are Milbrandt and Gordon Brothers.
If you like meaty power Syrah's find a vineyard designate from Boushey vineyard. Bunnel, Maison Bleue, McCrea, Betz all make Boushey designates that many think are the best from the state.
Oh, I forgot Owen Roe. Another Washington Syrah maker (along with everything else) I’d put on par with some of the heavy hitters.
I’ve also become a sorta of fanatic about Rhone style blends and have had at least a dozen from Washington with syrah, grenache, and mourvedre (at varying ratios)that make me wanna cry that I have only so many years left to drink them.
I just had an excellent Syrah from Oregon last week. Amalie Robert in the mid-Willamette Valley makes it in very limited production but the herbs and spice are delicious. My thoughts on the wines of Amalie Robert, including the Syrah are posted today at http://www.bit.ly/9v6dAw
Chris, thanks for the list of other producers to look for. I have had K and Cayuse and agree with you on those.
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Scott, I haven’t heard of Amalie Robert, but I’ve only been to Willamette once back in 2008. Thanks for the info!