The black grape, Syrah, is actually a cross of varieties Syrah and Peloursin; all three varieties originate from the southern Rhone region of France. In the 1880’s Mr. François Durif blended the genetics of the two grapes. Sirah, in turn, is also recognized as Durif.
Syrah berries are tightly clustered and dark. Overtime it was found that the vines were not well suited for France’s climate because of their lengthy ripening process and Rhone’s heavy rain late in the growing season. The thin skin of Syrah fruit achieved a higher quality when grown in Mediterranean climates, with long and dry summers. Today, the grape is grown in California regions such as Napa Valley and Sonoma, where is seems to thrive.
Syrah wine is very dark and deep in colour. Tannins are strong and rich textures fill the mouth. The palate holds flavours of spices and peppery red fruit.
Eyes: Huge body to this wine, it is almost completely opaque. This wine will stain your glassware if left in overnight.
Nose: Straight out of the bottle there are meaty rustic notes, but these will blow off with 15 – 30 minutes in the glass. Afterwards, it rounds out to notes of black fruit (plum, blackberries, black cherries).
Mouth: Tannins are huge but not overly grippy. Our tasters found more blackberry than meat on the palate versus the nose. The tart (due to acidity) dark fruit also combined with leather and cigar box. You just need food to sop up the huge body and the bit of heat that peeks through.
Food Pairing: This is a red drinker’s red wine. Combine with a white meat like pork tenderloin in a blue cheese sauce.