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SYRAH = SHIRAZ!?

SYRAH = SHIRAZ!?. Menu. Madeira, and beyond... 2 vineyard blend: gravel meets silty gravel, 11 year old vines. 60% barrique fermentation with indigenous yeasts left on lees till blending and bottling; 40% cool fermented in tank with selected yeast strains.

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SYRAH = SHIRAZ!?

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  1. SYRAH = SHIRAZ!?

  2. Menu

  3. Madeira, and beyond... 2 vineyard blend: gravel meets silty gravel, 11 year old vines. 60% barrique fermentation with indigenous yeasts left on lees till blending and bottling; 40% cool fermented in tank with selected yeast strains. Pre-taster: Esk Valley Verdehlo, 2009

  4. Syrah = Shiraz: its a matter of style

  5. The World of Wine (more or less)

  6. South Australia

  7. McLaren Vale

  8. Ben Glaetzer, Winemaker, Australian Artisnal 'Superstar.' Moderating maritime influence. Yield around 4 tonnes an acre (70hl/ha). Relatively low yielding vintage. Fermented on skins at cool temperatures, then pressed. Partial barrel fermentation with natural malolactic fermentation. Aged in 2-4 year old French oak, previously used for aging G.A.M. (tete du Cuve), for 9 months. Mitolo Jester Shiraz, '06

  9. Barossa Valley

  10. Barossa Deutsch. Old vines. 95% Shiraz, 5% co-fermented Viognier, open fermented then basket pressed into new and old French oak barriques for 8 months. Langmeil Hangin' Snakes, '07

  11. Chile

  12. Colchagua Valley

  13. Ideal conditions? Low yield, six tons per hectare (2.4 tons per acre). Aged 12 months in French oak barrels. 90% Syrah, 7% Cabernet Sauvignon and 3% Viognier. Montes Alpha, '07

  14. Waipara

  15. 3.8 tons per hectare (1.5 T/acre), hand harvested and destemmed. 6 day cold soak, on skins for 21 days. Barrel aged for 16 months. Some of the vines top grafted onto their Bordeaux reds. The southern most Syrah in the world? Muddy Water

  16. Hawkes Bay

  17. Ngaruroro River – Gimblett Gravels. Ripe fruit, some whole clusters and a warm ferment. 100% Syrah Approximately 12 months in French oak. C J Pask Reserve '02

  18. Marlborough

  19. NZ artisnal winemaking at its best (personal opinion clearly stated!), organic already and a learning curve into biodynamics. Marginal varietal, never over ripe. Syrah 93%, Viognier 7%. Fromm

  20. The Rhone Valley

  21. St. Joseph

  22. Cuillerron: A Rhone great 20-40 year old vines from hillside terraces. 100% Syrah on shallow granitic soils.High-density planting (8,000-10,000 vines per hectare), hands-on organic. Hand harvested, partially destemmed. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts. 18 months in barriques. Yves Cuilleron St. Joseph, '02

  23. Cornas

  24. Auguste Clape Cornas, '07

  25. Vote Early and Vote Often

  26. The Bottom Line

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