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First off, we discuss Sonoma Underground, the event I\'m co-producing on 24 February 2018 to showcase 15 amazing, "underground" producers in Sonoma that are hard to find, don\'t get the press they deserve, and make outstanding wines. Limited tickets available to you! Get yours: www.undergroundwineevents.com

Then we talk Syrah!

Syrah is one of tastiest grapes in the world but because it changes based on where it\'s grown, it can be a bit of a risk to buy. In this episode, we cover the fundamentals of Syrah, why it ranges in flavor and what to expect from the regions that make it.

Here are the show notes:

About the grape:

• Many different styles, many different faces
• Dark skinned, vigorous so have to tame it to get flavor
• Same as Shiraz NOT the same as Petit Sirah (cross of Syrah with Peloursin)
• Flavor depends on climate \\u2013 you can\\u2019t generalize\\xa0
• Lots of theories about its origins - but the wine is from the Rh\\xf4ne. It\'s a cross of Dureza in Ardeche and Mondeuse Blanche from Savoie\\xa0
• Old World \\u2013 plants based on total site (terroir, esp soil),
  New World = climate, soil less important

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Top Places that grow Syrah:

1. France
2. Australia
3. Languedoc
4. Spain
5. Italy
6. Argentina
7. South Africa
8. CA
9. Chile

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\\xa0Climate:

• Low tolerance for too much heat and too little heat
• Buds late, ripens early \\u2013 short growing season

Vinification:

• Co-fermentation \\u2013 esp with Viognier (C\\xf4te\\xa0R\\xf4tie and Australia) \\u2013 no more than 5%, with Marsanne and Roussanne in Hermitage (up to 15%)
• Stems and oak play a role

Places:

Rh\\xf4ne

• Northern Rh\\xf4ne:\\xa0
  • General flavors \\u2013 peppery when less ripe, fruity and perfumed when more ripe
  • C\\xf4te R\\xf4tie: \\xa0floral, roasted, bacon, lavender notes
  • Hermitage: minerally, tannic, bacon, herbs
  • Cornas \\u2013 fruity, heavier, less nuanced
  • Crozes \\u2013Hermitage and St-Joseph: flatter areas -- lighter, more peppery, floral, earthy, great values
• Southern Rh\\xf4ne
  • Hot and dry, Syrah gets overripe \\u2013 need cooler, north-facing sites to slow ripening, Grenache gets best sites, Syrah is part of the blend
• Known as an improver variety in Languedoc and Provence with\\xa0Grenache and Mourv\\xe8dre

\\xa0Australia

• Much hotter than Rh\\xf4ne \\u2013 heavier styles
• Barossa: Benchmark Shiraz\\u2013 chocolaty, dark fruit
  • Best versions are dry-farmed
• Victoria, Canberra, Western Australia -\\xa0More Rh\\xf4ne-like versions\\xa0
• McLaren Vale: Different styles often like milk chocolate
• Clare Valley: dark cherry
• Sometimes blended with Cabernet Sauvignon\\xa0
• Penfolds Grange is the most famed version\\xa0
• Check out the podcasts with Simone Madden-Gray for more info!

\\xa0United States:

• California: Dry Creek Valley, Paso, Central Coast areas, some Napa as GSMs or alone. \\xa0
• Washington State:\\xa0Some are big and full of plum, cooler sites in Yakima very nice with bacon. Outstanding in Walla Walla

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Chile:

• Colchagua \\u2013 warm, fruity
• San Antonio Valley \\u2013 Limari and Elqui \\u2013 lean with some fruit but not over the top\\xa0

South Africa

• Swartland is the best \\u2013 fruity, spicy, but restrained

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New Zealand

• Needs hotter sites: Gimlet Gravels in Hawkes Bay, some in Marlborough

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Italy

• Sicily, versions from Planeta, Used in Super Tuscans

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Thanks to this week\'s sponsor who makes the podcast possible!

The Great Courses Plus -- who makes you smarter and more well rounded!\\xa0With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free \\xa0trial, go to thegreatcoursesplus.com/wine

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