Consider that one of its greatest attributes is that it sometimes smells like meat, black pepper and olives, and you know we’ve lost more than half the market right there. On the other hand, much Syrah has been made in a very fruity style to combat that gamy savoriness. A fruity style that is often aided by copious amounts of sweetening residual sugar. Strike two.
And strike three? The simple fact that you rarely know what you’re going to get. Is it going to be a fruit bomb or something savory? Personally, I prefer more of the savory aspects, when married to ripe fruit, of course.
But it is the complexity of Syrah that really rocks my boat. This is something I usually get from Northern Rhone Syrah, but today I decided to take a peek at some New World Syrahs, searching for any which could be potentially gift-worthy.
There’s a lot to like from this selection, with some really stunning wines. All were in a pretty full, exuberant style, but at their best, these wrapped in some lovely herbal and meaty nuances. It it those nuances that set Syrah apart.
It’s hard to fully tame the varietal nature of Syrah, one of the wine’s greatest assets in my opinion, so lets celebrate the winemakers that allow Syrah to speak for itself!
Photo courtesy joshua alan davis via Flickr/CC