Syrah has had a tough time over the past several years. Arguably, those from both Australia and the New World have lost traction in the marketplace. It’s not surprising. Syrah, being one of the most fungible of grapes, seems to produce something distinctly different in each place that it is planted. That may sound great to many wine lovers, but it leads to confusion in the marketplace.
Add to that the wine’s tendency to taste savory (think beef, black pepper and olives) as opposed to purely fruity and you’ll see even less interest from many consumers, a real shame. Syrah is a glorious wine, it is muscular yet elegant, layering on berry fruit and plummy notes over the savory elements and gaining amazing complexity with age.
Three Syrahs that I routinely add to my cellar:
Saxon Brown Flora Ranch
Langmeil Valley Floor Shiraz
Alain Graillot Crozes Hermitage
Photo courtesy kasei via Flickr/CC