Type of Wine: Full bodied red with high acidity and high tannins.

Origin: Syrah traces its origin to the Rhone region in France. It is the principal grape used for making the famous Cote Rotie and Chateauneuf-du-Pape. In the making of the former, the white grape Viognier is usually added to boost the fragrance level. In the latter, Syrah is blended with eleven other grapes though it is by far the largest component. Despite this excellent blending ability, Syrah made outside of France is usually not blended with other varieties, but rather boasts multiple clones that are often inter-planted, thereby imparting complexity to the wine's aroma, flavor and structure. While more than half of the world's total acreage is planted in France, rapid growth in Australia (where it is called Shiraz) and California are having an impact. When Sangiovese is blended with Cabernet Sauvignon, and to a lesser extent Merlot or Syrah, a "Super-Tuscan" wine is created.

Color: Syrah is a wine that is deep, violet red in color with a good deal of blue around the edges when young that, over time, deepens to a nearly brown color.

Description: These thick-skinned grapes produce wines with blackberry and raspberry sensations but with black pepper and mint overtones. Syrah is frequently confused with Zinfandel as both produce spicy focused wines. Syrah will typically have hints of licorice and anise when grown in warmer climates and peppery roasts in cooler regions.

Aging: Depending on the vinification methods of the vintner, Syrah can be ideal for drinking anywhere from two to five years. Similar to Nebbiolo, we have chosen a method that not only imparts more fruit flavor but also insures that the wine is available for drinking earlier in its life.

Best Location: As in Rhone and California, hot and sunny days and cool nights are key ingredients for a successful growth.
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Planting: The grapes were planted with northern and eastern exposures. These aspects provide the benefit of a cool-down period from the intense summer heat. These cooler temperatures allow for the “grapes to rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration.

Food Pairings: Similar to Nebbiolo in full body and Zinfandel in spiciness, Syrah goes well with any hearty red meat dish like beef and venison.

See our general thoughts on food and wine pairings  

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