July 11th, 2011

Sarah Goes To work and tries a line up of Syrah.

Three wines, three regions, one grape. The SuGaSy showed big fruit up front making it an early crowd favorite. A wine like this could overwhelm you palate if it didn’t a decent amount of acidity. The Aussie Shiraz is an elegant style that does not make headlines. It’s a better reflection of what Shiraz is capable of in South Australia. Granted the vineyard is on Kangaroo Island and not in the Barossa Valley.   The climate is more akin to Sonoma Coast rather than Napa Valley. The wine has structure and lifted floral aromas all balanced, again, by acidity. The Shiraz is fading in its glory. The fruit flavors may have been brighter a few years ago. The Cote Rotie was reticent and disjointed. Spices dominated the palate-black pepper, clove, cinnamon with muted fruit flavors of plum and cassis with chalky tannins. The following day the flavors had woven together showing the potential this wine does possess. While the tannins are not as robust as other Syrahs from the area the wine has ample acidity to take it safely down the road.  

2008 Garagiste SuGaSy: sweet rich fruit, plum, black cherry, animal/brett, plum, cassis, cherry pit thyme

2003 Cap d’Estaing Shiraz: The nose was a savory mix of fruit and herbs: black cherry, mint, dill, cassis, and violets.  The palate is fading, but it still shows flavors of plums, cassis, and mint with a slight burn on the finish.

 2008 Cedric Parpette Montmain Cote Rotie: On day one the wine had quiet flavors of black pepper, cedar, cassis, black olive, clove, plum,  and thyme on the nose and palate.  The delicate aromas of  baking spice, cassis, cedar, tobacco leaf slowly emerge. The wine opens up with time showing more integrated flavors of cassis, black pepper, bacon fat, and smoke with medium chalky tannins and spicy black pepper finish.