Presentation on theme: "SYRAH = SHIRAZ!?. Menu Pre-taster: Esk Valley Verdehlo, 2009 Madeira, and beyond... 2 vineyard blend: gravel meets silty gravel, 11 year old vines. 60%"— Presentation transcript:
SYRAH = SHIRAZ!?
Pre-taster: Esk Valley Verdehlo, 2009 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.
Syrah = Shiraz: its a matter of style
The World of Wine (more or less)
Mitolo Jester Shiraz, '06 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.
Langmeil Hangin' Snakes, '07 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.
Montes Alpha, '07 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.
Muddy Water 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?
C J Pask Reserve '02 Ngaruroro River – Gimblett Gravels. Ripe fruit, some whole clusters and a warm ferment. 100% Syrah Approximately 12 months in French oak.
Fromm 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%.
The Rhone Valley
Yves Cuilleron St. Joseph, '02 Cuillerron: A Rhone great 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.