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Super Syrah/Shiraz

An article about Shiraz, Exel? That big, blockblusting, clumsy, bullyboy bruiser of a red… the vindaloo of wine…?

Ah, you as well. We understand your point; we do hear that a lot. But not all Shiraz is like that. And Syrah very rarely is.

Syrah? Shiraz? Same thing, surely?

Yes and no. Yes, the same grape, but no, a very different style… it’s exactly the same story with Pinot Gris and Pinot Grigio. One is revered and regarded as elegant and classy; the other as … well, less so, and sometimes even a little … er … vernacular. Simply, the same grape develops in a different way because of different environmental factors – terroir, if you will – and is then handled differently in the winery in line with those differences. 

So, "same-same, but different"? Do go on.

With pleasure. In the very simplest of terms, you could start with Syrah = French, Shiraz = Australian. But it’s more complex than that.

Syrah’s great origin is the northern Rhone valley – the home of the appellations of Hermitage, Cornas, Côte-Rotie, St-Joseph and Crozes-Hermitage. We might think of that as a pretty warm spot, but (t)here Syrah is right on its margin of being able to ripen.  Like the other great regions of France (most notably Bordeaux and Burgundy), it is exactly that slow, steady, just-about-making-it-to ripeness that makes for wines of such great quality … in the good years. Ever present, however, is the risk of a cool or wet year and with it ‘green’, grippy, under-ripe wines. 

Fascinating. And the impact on the wines is … what?

Those great Rhone appellations - and other areas where Syrah just-about ripens (more below) - produce powerful-but-elegant reds famous for their bewitching perfume; a “heavenly, floral fragrance”, Oz Clarke calls it. That perfume? Smoke, minerality, herbiness and, in particular, pepper – overlying a potent-but-not-cloying blackberry/brambly fruitiness. The pepper thing is one of those weird flavour sensations about which some folk get most excited: it’s like the whole petrol/kerosene thing with Riesling. Indeed, there’s a great article on pepper in wine (especially in Syrah) in the current (February) edition of Decanter (www.decanter.com). Note also that alcohol levels in these wines are typically only 11.5 to 13.5% abv, except in the headiest of years.

So, that’s Syrah. And Shiraz?

Yes, yes. Now your Shiraz is altogether different: we are into very different aromas and flavours; ones that reflect much greater warmth and ripeness, with alcohol levels nearly always above 13.5% (and as high as 16% in extreme cases). Here the fruit is blacker – even straying into cassis/blackcurrant (more normally the preserve of Cabernet Sauvignon) – and altogether sweeter: ‘chocolate’ and ‘liquorice’ are two of the tasting keywords with Shiraz.  As it ages, good Shiraz develops some proper age flavours – leather and treacle are classic tones.

Clumsy stuff, yes?

We’d leave you to judge, but we’d see that as a harsh verdict. Yes, there’s occasional clumsiness where winemakers get lazy and just allow over-ripeness and grape sugar levels to climb too high. Wines can become bloated and ‘flabby’, and, although fermented to dryness, lack any sort of acidity to balance out the palate and/or provide much refreshment. And that balance is lacking in many budget-level Shirazes; Shiraz is a wonderfully easy grape to grow, vinify and transform into a super-fruity wine … which explains its huge rise to prominence on supermarket shelves in the last 25 years.

We certainly note that plenty of Syrah fans are not fans of Shiraz. And vice versa. For the former, there’s a lack of refinedness and elegance: they see a carthorse lining up for The Derby. For the latter, there’s often just not enough ‘ooomph’’ or 'octane” for them in a Syrah.

We don’t really see the clumsiness thing. After all, vintage Port is 20% abv (+) and carries altogether more punch than the biggest of even Barossa Shirazes… yet very few folk knock it for lack of elegance. It’s just a style thing: Shiraz is typically a ‘big’ wine. Drink it cautiously and even sparingly, we might advise.

So, two wines for the price of one grape, then?

Yes, exactly. Perhaps more so than for any other variety. And its all down to the sensitivity of the grape itself. It may produce ‘big’ wines, but this is one sensitive variety.

We often think first of other grapes being highly sensitive to conditions and the champions of reflecting their terroir: Pinot Noir, Chardonnay, Riesling, certainly. But Syrah/Shiraz would have to be on that list. As we mentioned, the Northern Rhone is only just warm enough to ripen Syrah to a great wine; vineyards here have to be carefully sited to maximise their exposure to heat/sun and dodge the chilly Mistral. Yet, travel just 60 km further south into the Southern Rhone – home of Vacqueyras, Gigondas, Châteauneuf and Côtes du Rhone – and it’s nearly always too hot to get the best from Syrah, losing, as it does, acidity, florality and aroma. Here – and the same is true in the crus of Languedoc - Syrah vineyards need a reduced aspect to the sun, or, more normally, a site at higher altitude, to prevent that flabbiness. This explains some part of the blending of Syrah in these regions, where components lost to heat in the Syrah can be made good by the use of other varieties.

And the terroir point is interesting; Oz Clarke identifies five different terroirs in Australia’s McLaren Vale, revolving mainly around the great variety of soil types there. These terroirs produce greatly varying wines, from the peppery and spicy to the fleshy and the bold (we highly recommend Oz’s excellent “Grapes and Wines”).

You mentioned blending… 

We did. Although it’s a variety that (quite clearly) makes amazing wines on its own, there’s more blending of Shiraz out there than you may think. Almost everything red from the Southern Rhone has some Shiraz in it, here adding some bite and darker fruit to the red-fruitness of Grenache, but often boosted by tannin and acidity from Mourvedre. This same classic ‘GSM’ trio is increasingly common in both Australia and California (home of the ‘Rhone Ranger’ movement). In many Châteauneufs, Syrah plays a very minor role in a blend that can contain up to 13 varieties! In Languedoc, Cinsault and Carignan are common, mainly for economy/bulking, but also to add aroma, fruit, colour and tannins.

In Australia, Shiraz is classically blended with Cab Sauv: the latter provides the structure, tannin and acidity while the Shiraz is employed to bring fruit to the mid-palate, an area where Cab Sauv can typically struggle.

Perhaps the oddest blend is the most famous of them all: with white Viognier, as still practiced in some of the finest Cote(s)-Roties, most notably those of Guigal. A few % of Viognier, co-fermented with the Shiraz, serendipitously boosts the perfume and silkiness of the wine, and, rather weirdly, even deepens the colour.

And that’s before we mention fizzy Shiraz.

Fizzy Shiraz?

Yup. And it demands respect. It’s a serious glass of wine, the best made via method traditionelle as for Champagne. Just because it’s a fizzy oddity doesn’t make it frivolous. There’s weight, body and tannin here. We were surprised, too.

Can we go back to the naming thing? So, Syrah in France, Shiraz in Australia?

As an approximation, yes. But, really, the name goes with the style nowadays, not the geography. Where the leaner, peppery, perfumey style is made – almost regardless now of location – it’s termed Syrah. The fuller, darker, chocolately style… Shiraz. Wines made in the latter style in Languedoc are appearing under the Shiraz banner; leaner wines made at altitude in Australia are emerging as Syrahs. From South Africa, California and Chile, one will see both monikers. New Zealand mainly trades as Syrah: being the cooler climate that it is (see below), the leaner style predominates here.

I suspect you’re now going to reel off an expose of your Syrahs and Shirazes from across the world to tempt me to buy some, yes?

Oooh, you cynic. But yes, we are.

We’ve drawn together those that have most wowed any or all of a) us, b) our shop customers, c) our internet clients d) those who have attended our tastings or e) Decanter in the last year. All are 100% Syrah/Shiraz (bar perhaps the odd few % of Viognier as above). All appear at the bottom of this page. Here goes…

From the Northern Rhone, Francois et Fils’ Côte-Rotie wowed Decanter (95 points for the 2015 vintage, Outstanding, topping the Feb 18 review: we are now onto the 2016) at a price of just £41 for this esteemed appellation and great vintage (2015 in the Northern Rhone scores 97 on Wine Enthusiast (WE)’s new vintage chart). We advise snapping this up before it all goes – Côte-Rotie opportunities like this come around very seldom. Jaboulet produce wonderful specimens from all of the Rhone appellations – a varying price points, the Domaine de Thalabert Crozes-Hermitage 2014, the Grand Pompée St-Joseph 2016 (another tremendous vintage, 95 points with WE) and Les Jalets Crozes-Hermitage 2016 are a tremendous trio indeed.

Sticking to the Syrah style, we venture to New Zealand. The South Island is simply too cold for Syrah, but the North Island has two noted zones. Warm Waikehe Island (offshore of Auckland) is home to producers Man O’War, and their Dreadnought treads the divide between Syrah and Shiraz in glorious fashion. Hawke’s Bay, near Napier, is the new fortress of NZ Syrah, with a very Rhone-like climate regime. It was originally thought warm enough for Cab Sauv, but increasingly emerges as really only warm enough for Syrah, which thrives here. The famed Gimblett Gravels play host to some of the very best examples, and few are better than those of either Trinity Hill or Craggy Range: brilliant winemakers both, offering a range of price points.

The USA offers great examples of Syrah. From California, Truchard’s is a classic New World Syrah from cool Carneros that really impressed us at a recent producer tasting. In Washington State, the ebullient Charles Smith’s Boom Boom Syrah offers fantastic value (and a wacky label), while Château Ste Michelle produce two great examples: their ‘everyday’ Syrah, which represents awesome value at just £14, and their luxury Pundit (produced under their Tenet label) – again, an incredible £25 for such a boutique wine.

When we reach Australia, we’re deep into the Shiraz style and it’s immensely hard to pick our favourites. For sheer depth, with age already built in (prime drinking window now), Two Hands’ Coach House Block 2006 is hard to beat at the price, and enormously popular with customers who have taken the plunge. Shaw & Smith’s 2015 also landed a recent Outstanding 95 points from Decanter and is is real cracker.

We adore the work of Samantha O’Keefe at South Africa’s Lismore, and their Syrah 2016 is no exception. It manages to combine the power of a New World Shiraz with the elegance of an Old World Syrah, while the ever-excellent Thelema do a wonderful job with their 2014 at just ~£15 – this wine really ought to be priced more highly!

Last but not least, we visit Chile and two brilliant wines from two northern valleys where Syrah has become the trump card. Falernia’s Reserva Syrah 2012 from the Elquí valley has some great age development now, and is a great ‘pepper’ example, while the Caballo Loco Grand Cru 2014 from Limari is as opulent style of Syrah as you could hope to find and is now drinking beautifully.

And for the sparkling... look no further than the Peter Lehmann Black Queen...

Whatever you choose, happy drinking.

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Francois & Fils Cote-Rotie 2016 (1x75cl)

The 2015 vintage was awarded 95 points and an Outstanding status by Decanter (www.decanter.com) in their February 2018 edition review of Northern Rhone 2015 (see blue link below).

Francois & Fils Cote-Rotie 2015 - February 2018 Decanter review

The François family have been traditional farmers for four generations - their main activity is making farmhouse cheeses from the milk from their twenty-five cows, which they sell at local markets across the Rhône Valley. They began bottling their own Côte-Rôtie in 1991, expanding it further when their son Yoann joined the business in 2004. Today, the François family owns four hectares in Côte-Rôtie. Grapes from the young vines are sold to 'négociants' or are used for their earlier drinking IGP Syrah. Only the best and most expressive grapes are used to make their Côte-Rôtie.

The François family owns approximately four hectares of vines. Its Côte-Rôtie is made using grapes from three South facing parcels: 'Les Rochains', 'Rozier' and 'Le Bourrier' which account for about 1.5 hectares. All three vineyards are located in the 'Côte Brune' in the Northern Rhône. The vineyards are very steep, as they usually are in this area, and grapes can only be harvested by hand. The soil, mainly composed of mica-schist, is rich in minerals and has proven a good base for the 30-year-old vines of Syrah and Viognier. The vines are planted at a density of 8,000 to 9,000 per hectare and yields are 35 to 40 hectolitres per hectare.

Parcels were vinified separately and then blended to make a wine with great balance and layers of complexity. Both batches were aged for 18 months in 30% new oak barrels (228 litre and 400 litre), before the wine was blended just prior to bottling. In the Côte-Rôtie tradition, it was made with 5% Viognier and leaving around 30% of the stems on the Syrah.

This wine is made using Syrah 95%, Viognier 5%.

Superbly concentrated with aromas of blackcurrants, brambles and blackberries and a delicious jammy character. It is well structured with richness and good density. Spices linger on the long finish.

£40.90

Paul Jaboulet Aine Crozes Hermitage Domaine De Thalabert Rouge 2014 (1x75cl)

The 2013 vintage was awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) (see blue link below).

Paul Jaboulet Aine Crozes Hermitage Domaine De Thalabert 2013 - Decanter review

Since the early 19th Century, Paul Jaboulet Ainé has been synonymous with quality wine in the Rhône Valley. Jaboulet’s Hermitages - white and red - and most of their upper wines - are the stuff of legend. The famous Rhone winery was bought by the Frey family in 2006. The Freys, owners of Chateau la Lagune in Bordeaux, saw the potential of the vineyards. They brought renewed energy to this corner of France and to one of its greatest names.

The Domaine de Thalabert Crozes-Hermitage, as the Oxford Companion to Wine describes it, remains the "appellation's principal standard bearer". It has long been seen as having the quality of nearby Hermitage, particularly in good vintages, at only a small fraction of the price.

See this link for an excellent guided tasting of the 2012 vintage by one of the world's leading sommeliers.

The Crozes-Hermitage vineyard is the largest of all the northern Rhône Valley appellations. It extends over 11 communes situated in the Drôme, on the left bank of the Rhône. Domaine de Thalabert has belonged to the Maison Paul Jaboulet Aîné since 1834. It is situated on the plain, and is the oldest in the appellation.

This estate of around 40 ha lies on a pebbly plain that is glacial in origin. The small, round pebbles store heat during the day and release it at night, providing optimum ripening of the Syrah grapes  Average vine age is an impressive 40 to 60 years.

100% Syrah. The grapes from the Thalabert estate are carefully sorted then meticulously vinified using traditional methods. Traditionally aged in wood for 12 months in Jaboulet's ancient VINEUM cellar.

Deep ruby and bright. Intense, complex and aromatic with a blend of red berries and animal notes. Powerful and fine; noble tannins; full, well-balanced finish.

£30.75

Paul Jaboulet Aine Saint Joseph Le Grand Pompee 2016 (1x 75cl)

The winery was originally founded in 1834 by Antoine Jaboulet in the Northern Rhone Valley. This famous Rhone winery was bought by the Frey family in 2006. The Freys, owners of Chateau la Lagune in Bordeaux, saw the potential of the vineyards. They brought renewed energy to this corner of France. Since the takeover, Caroline Frey has successfully transformed the entire range, putting more emphasis on greater fruit expression and dramatically reducing the amount of new oak. The only way is up for this transformed domaine.

The name Le Grand Pompée comes from Victor Hugo’s novel Legende des Siecles. In the 9th century, the Grande Pompée – the faithful companion to Charlemagne – fought against the Moors on the right bank of the Rhône. A famous line from the book reads: “And wine, that wine beloved of the Grand Pompée.

100% Syrah. The grapes for this wine are de-stemmed, crushed and fermented at controlled temperatures. The wine is aged for 12 months in oak vats before release.

The Le Grand Pompée is deep ruby red in colour with violet hues. It has a rich and concentrated nose of very ripe red fruits, sweet spices and finishes with some liquorice notes. It is a harmonious wine with rounded tannins.

£22.55

Paul Jaboulet Aine Crozes Hermitage Rouge Les Jalets 2016 (1x 75cl)

Since the early 19th Century, Paul Jaboulet Ainé has been synonymous with quality wine in the Rhône Valley. Jaboulet’s Hermitages - white and red - and most of their upper wines - are the stuff of legend. The famous Rhone winery was bought by the Frey family in 2006. The Freys, owners of Chateau la Lagune in Bordeaux, saw the potential of the vineyards. They brought renewed energy to this corner of France and to one of its greatest names.

The name Les Jalets comes from the soil nature of the vineyards, located in the plain of Les Chassis, stemming from the word jalets,  is the Old French word for the pebbles left by alpine glaciers, as famously found at Châteauneuf-du-Pape.

Average vine age is around 25 years. 

100% Syrah. Grapes were destemmed, crushed and subject to a thermo-regulated alcoholic fermentation then vattied over 3 weeks. Ageing/elevage  was in old French oak vats for 12 months.

Bright ruby red in colour with a violet hue. Round and concentrated. This fruit-driven red Crozes Hermitage is a classic. It shows the real typicity of the area (red berries, liquorice, spices, peppers). On the nose, it is intense but approachable, with perfumes of red berries and a touch of spice. On the palate, it is smooth and rich, with more liquorice on the finish.

£20.40

Trinity Hill Hawkes Bay Syrah 2016 (1x75cl)

Since its inception in 1993, partners John Hancock, who has been making wine in New Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of vineyard owned by Trinity Hill, 47 of which are in the Gimblett Gravels and knows the Hawkes Bay and Gimblett Gravels exceptionally well. The wines reflect this, as they characterise the best of what Hawkes Bay can produce. They have an elegance, balance, drinkability and precision of flavour that makes them a joy to sell.

The Syrah grapes were taken from a range of vineyards, including the company owned properties in the Gimblett Gravels region and contracted fruit from the Bridge Pa Triangle. The soils are free draining with low fertility and the vines benefit from prevailing hot, dry westerly winds.

The 2015/2016 vintage in Hawkes Bay provided various challenges for winegrowers. The winter was relatively mild but was followed by a cool, moist spring. This threatened many thinner-skinned varieties with some yields being affected by rot. Affected fruit was removed and crops were thinned, which gave healthy fruit a good chance. A hot, dry summer also helped to preserve fruit health and provided optimal conditions for fruit ripening. At harvest, grapes had developed robust flavour profiles and had low sugar levels meaning resulting wines were aromatic with moderate alcohol levels.

Each individual vineyard parcel was harvested separately with the majority of batches then de-stemmed prior to fermentation. Approximately 15% of the parcels were fermented as whole bunches. Subsequently, gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. The skin maceration was extended for up to three weeks following fermentation to further integrate and soften the tannins. Following seven months of ageing in a combination of small French oak and stainless steel tanks, the individual blocks were blended to create the ideal marriage of components.

The blackberry, spice and liqorice nuances combine to produce a fruit dominant but complex wine. A small inclusion of the white variety Viognier gives the wine beautiful perfume and allows the wine more accessibility while young.

This wine is of the lighter style and can happily be enjoyed by the glass or alternatively with a wide range of food, particularly red meat dishes, game or pasta.

£15.05

Craggy Range Gimblett Gravels Syrah 2016 (1x 75cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their February 2019 article "Rotundone: spice it up" about peppery flavours in wine; (see blue link below).

Craggy Range Gimblett Gravels Vineyard Syrah 2016 - February 2019 Decanter review

Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity.

The vines originate from a Heritage clone of Syrah brought to New Zealand around 150 years ago. Gimblett Gravels is a designation encompassing a centuries old dried river bed in Hawke’s Bay that is believed to be the first in the New World where the ultimate boundary is defined by a distinct soil type. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s. Matt Stafford, Chief Winemaker says of this wine: "We are excited about the potential for cool climate Syrah in New Zealand, especially grown on the Gimblett Gravels of Hawke's Bay."

The grapes for this wine are harvested buy hand and are destalked prior to fermentation. Open top stainless steel tanks are used in the fermentation of Craggy Range's Gimblett Gravels Syrah and the yeast is innoculated into the must to start the process. After this the wine is left to mature in French oak barriques (20% are new) for 16 months.

This wine is of the deepest red colour with a vibrant purple hue. There are beautiful aromatics of violet, dark rose, freshly cracked pepper and boysenberry. Wonderful fruit purity on the palate is perfectly balanced with precise acidity and fine, dusty tannins for a long, elegant finish. This wine goes particularly well with lamb and venison dishes.

To see Craggy Range's information sheet for this wine please click on the blue link below.

Craggy Range Gimblett Gravels Syrah 2016 - fiche technique

£22.10

Craggy Range Le Sol Syrah 2015 (1x75cl)

The 2013 vintage was awarded 98 points and Outstanding status by Decanter (www.decanter.com(see blue link below).

Craggy Range Le Sol Syrah 2013 - Dec 2017 Decanter review

Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity.

Le Sol is born of the renowned Gimblett Gravels viticultural appellation with its gravelly soils attracting the sun in summer and insulating the vines in winter. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s.

The grapes for this wine were hand harvested and completely destemmed before fermentation was allowed to start. They used a combination of open top French oak cuves and open top stainless steel tanks for the fermentation process with yeast being added to the must. The wine was then allowed to mature in French oak barriques (30% new) for 17 months.

Le Sol has a colour of the deepest red with a vibrant purple hue. This is an expressive cool climate Syrah with lifted notes of violets, fresh boysenberries, sandalwood and a hint of dried, peppered meat. The palate has a dense core of dark fruits beautifully integrated by acidity and fine, dusty tannins giving the wine a long, elegant feel towards the dry finish.

To see Craggy Range's information sheet for this wine please click on the blue link below.

Craggy Range Le Sol Syrah 2015 - fiche technique

£52.60

Charles Smith Boom Boom Syrah 2017 (1x75cl)

See blue link below for the excellent fiche technique/technical note from the winemakers at Charles Smith.

Charles Smith Boom Boom Syrah 2017 - fiche technique

In the maker's words: Boom Boom! exploded on the wine industry in 2007, and this spicy Syrah has been one of Washington State’s signature wines ever since. It’s a tribute to Charles’ first love lost—a woman nicknamed “Boom Boom” O’Brien—and it’s one of the biggest and boldest Syrahs of all time. It’s not surprising that wine drinkers everywhere have fallen in love with it.

More conventionally expressed: This wine is made by Charles Smith, a self–taught winemaker who brings his rock and roll spirit to the vineyards of Walla Walla, Washington. As a romantic young man, Charles Smith moved across the world to Denmark to follow his love for his girlfriend at the time. In Scandinavia, he became a recognized manager for rock bands such as The Raveonettes. While travelling on the road with these bands, he developed his passion for wine. In 1999, he moved back to Washington, opened a wine store and became friendly with a French winemaker, later convincing him to move to Walla Walla to make wine together.

Aromas of fresh picked herbs and wet earth. Rich black cherry and tobacco are followed by hints of lavender on the finish. An explosive dark cherry bomb! We'd agree with other tasting notes we've seen that read, "blackberry, boysenberry, dry-hung meat, white pepper, savoury herbs". The "crushed granite" bit... not so much.

£17.65

Tenet Wines The Pundit Syrah 2016 (1x75cl)

Chateau Ste. Michelle’s Head Winemaker Bob Bertheau and his Washington team, along with Rhône valley collaborators, winemaker Michel Gassier and enology consultant Philippe Cambie, have combined their experience to produce two wines: Tenet GSM (Grenache, Syrah, Mourvèdre) and The Pundit Syrah. Philippe and Michel provide expertise and use local techniques honed through centuries of experience with Rhône grapes in their birthplace, while the Chateau Ste. Michelle team provides expert knowledge of Washington fruit and the best in modern winemaking techniques. The combination of the two approaches produces wines that are balanced and vibrant and have a true sense of place. The goal is to break the old paradigms and have people look at Syrah and other Rhône varieties in a new light, leaving old prejudices behind. They share the strong belief (or “tenet”) that Syrah and its Rhône brethren can thrive in the Columbia Valley.

This wine is a blend of 90% Syrah, 4% Grenache, 4% Mourvèdre and 2% Viognier (which is co-fermented with the Syrah).

To see an excellent information sheet and tasting note that has been produced by the team at Tenet Wines, please click on the blue link below.

Tenet Wines The Pundit Syrah 2016 - fiche technique

£25.20

Two Hands Coach House Block Shiraz 2006 (1x 75cl)

Quality without compromise is central to the Two Hands philosophy, driving all the decisions from fruit and oak selection to packaging and promotion. "We strive to differentiate ourselves; to be unique, fun and innovative in our business approach while maintaining a high degree of professionalism and integrity."

The Coach House Block Shiraz comes from an estate grown single vineyard near the tiny hamlet of Greenock in the Barossa Valley. It is generous and supple whilst soft and approachable upon release. An ultra-rich, heady, mouth-filling Shiraz that combines balanced acidity and mid-palate texture.

See blue link below for the fiche technique/technical note from the winemakers themselves.

Two Hands Coach House Block Shiraz 2006 - fiche technique

Simply an outstanding wine. Once decanted, you can smell this beast from three feet away. Black fruits highlight the full bodied palate with bits of spice, tobacco and licorice. The finish goes on through desert and part of the journey home.

£32.00

Thelema Shiraz 2015 (1x75cl)

Cabernet may be its trump card, but the origins of Thelema owe more to the wines of Burgundy than Bordeaux: it was a bottle of Puligny-Montrachet that lured Gyles Webb away from accountancy in Durban to winemaking in Stellenbosch. Armed with a winemaking degree and influenced by travels in Tuscany, Bordeaux and California, Gyles and his wife Barbara – a noted triathlete – bought Thelema, an old fruit farm high on the slopes of the Simonsberg mountain, in 1983.

This is the wilder side of Stellenbosch, where spotted leopards roam the vines and a combination of elevation and eucalyptus trees creates a much-prized style of Cabernet with a distinctively minty freshness. These days Gyles is Cellar Master, with the talented Schultz brothers (Rudi and Werner) responsible for the winemaking and vineyards respectively. But the philosophy remains true to Gyles’ original vision, centred on the principle of what he calls ‘benign neglect’ – minimal fining and filtration, and no use of commercial yeasts in the red wines. True too to the Thelema name, taken from the idealised concept of a new world order imagined by 16th century French monk, physician and writer Rabelais.

For the full data sheet and technical information from the winemakers themselves, click the blue link below.

Thelema Shiraz 2014 - fiche technique

£15.40
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