About
Most winemakers would agree that Syrah generally likes a warmer climate than does Pinot Noir. In the Old World, Syrah is best known from the Rhone Valley (south of Burgundy) and the south of France, where it is often partnered with Grenache and Mouvedre. In the New World, Syrah (or as it is known Down Under, Shiraz) is almost synonymous with Australia. So when one thinks of Syrah, one often thinks of a sun-drenched Mediterranean landscape, or its equivalent in the Antipodes. Syrahs from these sorts of climates are generous, often jammy wineps of generous proportions.
Our two Syrahs are cut from a different cloth—they are that unusual breed: cool-climate Syrahs. One is from inside the western edge of the Carneros appellation and the other is just over the boundary in the Sonoma Valley appellation. Both sites are high up on the same ridge in thin soils and much influenced by the cool marine air blowing from the Pacific through the so-called Petaluma Wind Gap. They are more similar in style to the wines of the northern, cooler end of the Rhone. Fruit bombs they are not. Instead they exhibit more of the wild gamey side of Syrah. They will reward cellaring, but even as youngsters will reward those who disdain wines of easy virtue. Why are we making these? Aren’t Chardonnay and Pinot Noir enough of a challenge? Well, yes they are, but these unique sites intrigued us enough to want to have a little fun. Besides, the geneticists just discovered that Pinot Noir is one of Syrah’s four grandparents, so it is all in the family.
Sawi Vineyard sits just beyond our home appellation of Carneros along the same ridge as the Rodgers Creek Vineyard. With a similar soil and temperature profile to Rodgers Creek, the primary differences are clonal selection and aspect. Sawi faces southeast and a combination of clones are employed to yield an aromatic wine of finesse and suppleness.
The 2008 Sawi Vineyard Syrah is highly aromatic from the get-go with notes of both black and green olive, rosemary and lavender. The palate begins with a broad entry and soft texture while the Provencal herbs mingle with a ripely-focused finish of blackberry fruit. This is a keeper that promises to age gracefully. Think spring lamb on the grill with fresh rosemary and thyme.