Syrah
Syrah is one of several grapes whose origins date back to ancient times. After extensive DNA research by the University of California at Davis, Syrah was found to be indigenous to France and a genetic cross of two relatively obscure varieties, mondeuse blanc and dureza. Although over half the Syrah vineyards in the world are planted in France, this grape is also successfully cultivated in California, South Africa, and Australia, where it is called Shiraz. This bold, red grape is one of California’s fastest increasing varieties, currently with over 12,700 acres. Syrah vines are fairly productive, yet not very hearty. Thick- skinned and dark, almost black, in color, berries bud late and ripen mid-season. Syrah is one of several varietals prone to Shatter, a condition in which grapevine flowers fail to pollinate and berries do not grow. Shatter, or Coulure as it is called in French, occurs when vines lack enough sugar in their tissue. Warm climates are necessary to fully ripen syrah, however varietal character can be lost if grapes are even slightly overripe at harvest. Full-bodied and deep violet in color, Syrah often has a rich, chewy texture. Blackberry, licorice, clove, blackpepper, chocolate and earth are several of the flavors and aromas characteristic of Syrah. Whether a pure varietal wine or the main component of a blend, syrah can be aged 10-15 years.
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