Syrah is a noble grape variety and is the only grape used to make the famous Rhône wines of Côte Rotie and Hermitage. Many of the state’s vines were propagated from Hermitage when the variety was introduced to California in 1971.

Wines made from Syrah are often quite powerfully flavored and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other viticulture practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called “typical” though blackberry and pepper are often noticed. With time in the bottle these “primary” notes are moderated and then supplemented with earthy or savory “tertiary” notes such as leather and truffle. “Secondary” flavor and aroma notes are those associated with several things, including wine-makers’ practices (such as oak barrel and yeast regimes), and land terroir qualities.

We planted Syrah, and only Syrah, because it makes a beautiful, long-lived red wine with rich, ripe flavors that marry well with the kinds of food we cook today: roast chicken, grilled meats, aged cheeses, barbecue, and even certain Asian-fusion dishes. It’s wonderful with pizza cooked in a wood-fired oven, pasta with fresh tomato and basil sauce, and even grilled salmon with mustard & rosemary. From the most elegant dinner party to a simple cheeseburger, Syrah will enhance the meal.

Each time our tasting panel reviews Syrah, we conclude that, for both sensual appeal and great value, we should drink this varietal more often. Jim LaMar