Syrah (Chilean) 50 gallons of Fresh Wine Grape Juice

Syrah is the primary (sometimes sole) grape variety used to make the famous Rhône wines of Côte Rotie and Hermitage and in fact also forms the backbone structure of most Rhône blends, including Chateauneuf du Pape.

Although cultivated since antiquity, competing claims to the origin of this variety have it either being transplanted from Persia, near the similarly-titled city of Shiraz or to being a native vine of France. Starting in 1998, combined research of the University of California at Davis and the French National Agronomy Archives in Montpellier proved syrah is indeed indigenous to France. DNA profiling proved syrah to be a genetic cross of two relatively obscure grapes, the white mondeuse blanc and the black dureza.

More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (called Shiraz or Hermitage), South Africa, California and, increasingly, Washington state.

Syrah is a fairly new variety in California, first introduced in 1971. Some of the state's original vines were propagated from Hermitage in the Rhône Valley and some from Australian cuttings. It is also one of California's most rapidly increasing varieties. In 1984, there were less than 100 acres. By 2007,there were nearly 19,000 vineyard acres planted to Syrah, nearly a third of which is less than four years old. Plantings range over all of the state's temperature zones, from the coolest to the warmest, with San Luis Obispo, San Joaquin, Sonoma, Monterey, Madera and Santa Barbara together accounting for more than half the total acreage.

Syrah vines are relatively productive, yet not too vigorous. Like Merlot, it is sensitive to coulure, and although Syrah buds fairly late, it is a mid-season ripener. Syrah requires heat to get fully ripe, but can lose varietal character when even slightly overripe. The berry is thick-skinned and dark, almost black.

Syrah forms intense wines, with deep violet, nearly black color, chewy texture and richness, and often alcoholic strength, with aromas that tend to be more spicy than fruity. Although many New World producers make stand-alone bottlings, Syrah often provides color, richness, and tannin to Rhône-styled blends with Grenache, Mourvédre, and, as more plantings become available, Counoise and Cinsault.

*Typical Syrah Smell and/or Flavor Descriptors *Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques, so this list is neither comprehensive nor exclusive, merely suggestive. Varietal Aromas/Flavors:

Processing Bouquets/Flavors:

FRUIT: black currant, blackberry

TERROIR: musk, civet, truffle, earth

FLORAL: grass

OAK (light): vanilla, coconut, sweet wood

SPICE: black pepper, licorice, clove, thyme, bay leaf

OAK (heavy): oak, smoke, toast, tar

HERBAL: sandalwood, cedar

BOTTLE AGE: cedar, cigar box, earth, leather

Although the popularity of Syrah has grown, it has not yet reached the levels of acceptance for Cabernet Sauvignon or Merlot, in spite of frequent industry predictions of Syrah being the next big thing. Our own tasting panel's Pinot Noir partisanship belies the fact that each time we review Syrahs we conclude that, for both sensual appeal and great value, we should drink this varietal more often.

by Jim LaMar