I fell in love with Syrah by drinking the wines of France’s Rhone Valley. Even in that area the wines can vary widely – the Southern Rhone, Chateaunuef de Pape, produces a very rustic, meaty wine in many vintages while areas in the Northern Rhone like Hermitage, or Cote Rotie produce wines with a little more elegance yet still rich in color and flavor, all the way to Syrah based Cote du Rhone which is often blended with Grenache and makes an often lighter fruity table wine. The wines from my vineyards are what I call “Cool Climate Syrah” The coastal influence of the Russian River Valley gives the grapes a long “hang time” on the vine which manifests a multitude of flavor chains, leading to very complex, multi-layered wines – coupled with the consistent, warm California sunshine results in something both bold and beautiful. Look at the color of this wine – it’s darker and denser than any varietal we craft.

Thru trial I have adopted winemaking techniques from the Cote Rotie region in the Northern Rhone -- adding a very small percentage of the Viognier grape to the Syrah, right at the crusher, which adds intensity and perfume to the already complex aromas -- once in the mouth the flavors are explosive – rich and very full bodied, but as it pushes your palate to the edge with its size, it retreats at just the right moment to display the depth and range of its flavors, -- ripe blackberries with hints of white and black pepper and smoky sun-baked herbs – then gets persistent again with a mouth-coating finish that stays with you forever. – (Can you tell I like this wine?) It is almost as mysterious as Pinot Noir yet far more masculine, like Cabernet – but not at all like either in aroma or flavor – an animal unto itself – which may explain why it has stood the test of time- from the ancient times of Mesopotamia thru the Roman Empire, the rule of Napoleon, and now the New World darlings like Australia and Russian River Valley. I think if you know Syrah you will love this one and if it is a new grape to you this may be the beginning of a wonderful new affinity/affair!

Syrah pairs well with any hearty dish – the more exotic the spice the better! I love to moisten Lamb chops with good olive oil and coat the chops with a little salt and a good dose of curry powder – then rest the chops in the refrigerator for two days, grill them, drizzle them with a little more olive oil as they come of the grill, pile them on the platter, pour the Syrah -- don’t stop until both the bottle and the platter are empty!