January 2007 Archives
The marriage of Syrah and California has one of the hottest trend lines in wine. Ten years ago, the state had 800 acres of the grape about 2% of the acreage held by Cabernet Sauvignon. Today it's on its way to 16,000 acres and growing faster than any other major grape, red or white. It's easy to see why. Syrah comes from a region in the south of France known for sun and wind which California has in even greater abundance. It's easy to grow and easy to make into wine. And its flavor profile fits California's Mediterranean-style dining trends like a lock and key.
Anderson Valley is in the throes of America's Pinot Noir culture clash. Two-thirds of the wines tasted of freshly picked red fruit with both sweet and sour qualities, such as raspberries and cranberries. These wines were medium-bodied, well-balanced and made long-time valley vintners nod approvingly. The other dozen or so wines tasted of cooked black fruit laced heavily with dark baking spices and toasted oak flavors. They were big, brawny wines that the younger winemakers at the tasting understood and appreciated immediately.