Do you recall which Syrah you like, as in region if not the winery?

 

The ones I've had have been from Australia and Washington state and California. I once had a bottle from Israel that was particularly good.

The only winery I am sure of is Francis Copolla.

 

Mike, I'm not sure where to go with that as you've covered pretty much the entire span of where Syrah is grown in the world save the northern Rhone. I'm not trying to be a prick here. Things vary immensely even within tight geographic areas. Heat is going to be the biggest and most obvious external factor. The hotter the area, the longer the growing season, the "bigger," more alcoholic, less acidic you're going to see, and the fruit will be jammier or candied. So-called cool clime Syrahs -- parts of Sonoma County, where I am, places in Oz where growers are pushing closer to the coast, etc. -- typically will have more of a green or vegetal or even green chile essence, they often pick up other notes from what is growing nearby (eucalyptus is a great example), higher "fresher" fruit notes, less earthy richness, lower booze and more bright acid on the mouth.

In the wine region in which we live, if you travel 20 miles you'll have a daily temperature increase of at least 20 degrees. So the Syrah from grapes I can see growing from our yard won't be anything like those from grapes in the Ballard Canyon or Happy Canyon AVAs.

 

An ex gf of mine was a roaming trainer for a high end retailer. She always stressed to assume the people dressed the most casual were the ones who would and could buy the most. Her logic was someone who doesn't have to dress up to feel like they belong is a great customer.

If only you can get the wine always transferred over. I hate pretentious places.

 

I've had Grange a few times, and it's disappointed me. I'm not a huge Syrah/Shiraz drinker, but the oak treatment and the menthol notes in Grange always have rubbed me the wrong way.

For the most part, I'm a Pinot drinker. My cellar is about 65% California Pinot, but I have a great love for Burgundy, red and white. Although if you told me I could only drink one wine again for the rest of my life, I'd probably pick Champagne.

 

Makes sense. It's like private golf clubs. Those at the apex, where it's earned money not instantaneous or inherited money, those bazillionaires are just regular folks with more money than god.

 

Given my diet and its lack of red meat, I rarely have Bordeaux, Cab, Malbec, Barolo or Shiraz.
Lots of Pinots with occasional French style Cab blends.
Predominant fish diet.

 

Rhones and Rhone blends, M? (I have family in Oz, I see "Shiraz" not "Syrah" and think of some of the idiocy coming out of Paso and so many of the Zin folks with the stupid alcohol.)

 

Something from 'round here for Rhone Rangers with small bankrolls:

You must be a registered user with confirmed email address to view this content.
Register or Login

 

I used to drink a lot of Rosemount GSM (Grenache, Syrah, Mouvedre), it had great price per flavor ratio.