Syrah/Shiraz Tasting

Julie Dupouy Best Sommelier in Ireland

Julie Dupouy Best Sommelier in Ireland,competitor at the World Sommelier competitions in Tokyo, Japan and competitor at the Best Sommelier of Europe contest in Sanremo, Italy during 2013  presented  an excellent tasting of ‘Syrah/Shiraz’ Wines for members of the Irish  Guild  of Sommeliers on  14th  April, 2014 after the AGM at the Stephen’s Green Hibernian Club, 9, St. Stephen’s Green, Dublin,2.

The following are the wines tasted and tasting sheet.

 

 

Innocent Bystander Sirah, Victoria 2010

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Deep, dark red with a violet sheen. Orange zest and red summer berry perfumes mingle with a lovely note of black pepper. On the palate, dusty tannins complement flavours of wild blackberries and raspberries. A very earthy and spicy wine with a long, savoury finish.

 SEAustralia map QS 2010

 

 

Crozes Hermitage “Georges Reynaud”, Domaine Reynaud 2011

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David Reynaud Domaine Les Bruyères (Bio-Dynamic): Crozes-Hermitage (Rhone Valley)

Domaine les Bruyères is situated in Crozes-Hermitage at Beaumont-Monteux below the Hermitage hill in the Northern Rhone Valley. The domaine has been part of the Serret / Reynaud family for generations growing and supplying grapes to other producers in the region.  In the year 2000, David Reynaud began his quest to create a 100% bio-dynamic vineyard and to embark on making and marketing the wines from their superbly sited vineyards. This plan came into fruition when in 2003, the domaine became ECO Certified, and in these first few years his talent at winemaking also quickly became apparent and the wines assert brilliance in their complexity and elegance.

The domaine is made up of 14.5 hectares in Crozes-Hermitage, and an additional 5.5 hectares in local villages amongst the Rhone hills. The vines grown in the domaine are aged between 20 – 50 years, of which 87% is made up of Syrah. Reynaud also has small plantations of Marsanne, Roussanne, Merlot and Viognier. The soil of his Crozes-Hermitage vineyards is characterised by a clay and alluvial pudding stone top-soil with a chalky limestone sub-soil, with good natural ground drainage from the pudding stones. Reynaud, maintains low yields of 35 hl/ha across the Domaine and in a remarkably short time he has gained the attention of the wine press not only in France but around the world. One taste and you will understand why !!

2011 Crozes-Hermitage rouge ‘Georges Reynaud’ 
100% Syrah from vines with average age of 20 years. Vinified in cement cuve with cuvaison up to 32 days and very gentle pressing in a vertical press. Elevage on fine lees for 12 months in barrel (none new) then for 6-7 months in cement cuve before bottling.
“Dark robe, purple rim. Stewed fruits aroma, with a meat gravy, savoury undertone, a rustle of flowers in the air, gaminess behind. Best to decant this. The palate is ready to go – offers soft black fruit notably, with a trace of violet; this leads into a mocha, light chocolate finish. The fruit lasts fine here. A precise wine, with good and careful fruit.” Drinkrhone.com

P2

 

Trinity Hill, Gimblet Gravels Syrah 2011- Hawkes Bay

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The colour is a deep, vibrant crimson. Wild raspberry, blackberry and black pepper aromas predominate. Savoury, spicy notes are also prominent along with some meaty overtones. The Viognier has added a lifted aromatic quality and softened the tannins, making the wine more supple and appealing. Multi-layered complexity is the aim. Powerful but balanced, ripe tannins give the wine great structure. Oak aging plays a minor part and the wine lives on its fruit. Combined with the good acidity, these characteristics mean excellent aging potential.

 

 New Zealand

 

 

 

 

 

 

John Duval “Entity” Shiraz , Barossa Valley 2010

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Deep garnet-purple in color, the 2010 Entity Shiraz is scented of ripe blueberries, mulberries and Chinese dried plum with vanilla pod, dark chocolate, cedar, violet and fruit cake nuances. This full-bodied wine is densely packed with black berry preserve and baking spice flavors, has a refreshing acid line to add lift and medium to firm levels of rounded tannins. It has a long length with some oak poking through on the finish. Drink it from 2014 to 2024+.   (2/ 2013)

 Cornas, Domaine du Tunnel 2011

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In the Cornas, 15 parcels have been vinified separately, the age and style of the barriquespecifically selected to enhance the character of the plot in question. Many of the plots are full of the older vines, found immediately behind the village. To suggest that top Cornas can be in any way approachable in youth is heresy, but Stéphane comes close with his 2011. The elegance and floral flamboyance of the wine are supported by ripe fruit tannins and plenty of silky, savoury charm.

 Blind Tasting: Collezione De Marchi, 2006 Syrah. Located in the central part of the Tuscan Hills between the cities of  Florence and Siena, Italy.

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2006 Isole e Olena, Syrah ‘Collezione De Marchi’
Isole e Olena

100% Syrah

The first Syrah vines at Isole e Olena were grafted onto old Canaiolo vines in 1984 (the Syrah coming from the Rhone Valley). Paolo De Marchi’s original intention was to use Syrah in the Chianti Classico blend, together with Sangiovese and Canaiolo. The 1984 Chianti Classico DOCG regulations permitted the addition of 10% of a non-traditional grape variety, and as a result, many producers used Cabernet Sauvignon in the blend. De Marchi was more interested in Syrah and was so encouraged by his results that in 1987, he planted a new two-hectare vineyard with Syrah clones from France.

The Syrah was subsequently released as a varietal and also comprises a small part of the Chianti Classico blend (5%).

Today, the Syrah vines are planted on three hectares of land. Grapes are 100% destemmed and fermented in temperature controlled stainless steel tanks with ten days maceration on the skins.Delestage and pumping over take place once a day. Delestage is a method of extraction during fermentation that gives wines of good color and soft tannins. The maceration tank is emptied of fermenting must, the cap allowed to dry out for 2-3 hours, and finally, the must is poured back over the cap.

The wine spends one year in barrel, of which 25% is new French and American oak. It remains two years in bottle before release.

“”The 2006 Syrah Collezione De Marchi is fascinating in the way it reveals varietal character, but with a distinct Tuscan voice. Deep and intense to the core, the Syrah flows with the essence of black cherries, earthiness, sage, rosemary and tar in a voluptuos, powerful style. This shows magnificent integrity in its fruit and fabulous overall balance. Some of the wildness of the Syrah remains untamed, but this is, nevertheless, a gorgeous bottle blessed with a terrific sense of harmony and a long, silky finish.” –Antonio Galloni, Oct 2010

Typical Descriptors and Structure for Northern Rhône Syrah

  • Visual: Ruby/Purple Color, Moderate Plus to High Concentration
  • Aromas/Flavors: Moderate Plus Intensity
    • Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry)
    • Possible Carbonic Maceration and/or Stem Inclusion
    • Floral: Purple and Red Flowers, Lavender, Violets
    • Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary
    • Spice: White/Black Pepper, Curing Spices, Juniper
    • Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces)
    • Earth: Moderate Plus to High Minerality, Granite, Crushed Rock
    • Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak
  • Structure: Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

 

 

Typical Descriptors and Structure for South Australia Shiraz

  • Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears
  • Aromas/Flavors: High Intensity
    • Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry
    • Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples)
    • Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary
    • Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake
    • Other: Bitter Chocolate, Smoke, Grilled Meat
    • Earth: Low to Moderate Minerality
    • Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple
  • Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol