I’m willing to bet you’re familiar with the shiraz grape, but what about French syrah? This is more than the same thing with a Gallic accent.
Some things will be familiar, but as with much of the ‘old world’, there’s definitely some unknowable magic in here too.
Expect to find expansive dark blueberries and tart raspberries, intertwined with liquorice, black olives and cracked pepper. It’s powerful and tightly coiled, like 400 years of winemaking history carefully eased into bottle.
The region of Saint-Joseph has been producing Syrah since the 1600s, when it was named by the Jesuits of Tournon (not an indie band you’ve never heard of). Enjoyed young, it’s hotheaded, tannic, and even a little arrogant. It’s a damn impressive wine to grapple with. But let it age and it’ll start to warm to you. Open a bottle every 12 months and see what happens. It’ll tell you a different story every year. You can be sure it’s got a few to tell.
“Powerful and richly fruited, though dry and savoury on the finish. It's tannic but lively, with good acidity to balance the heavier elements, and a long finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Côtes du Rhône
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Syrah
- Serving Temp.
From the producer
Blueberries, violet, raspberry, licorice, peppers and olives; sweet attack, velvety mouth, silky and taut finish
This cuvée, produced at less than 4000 bottles, comes from the assembly of parcels (in integrated culture) presenting and bringing a great diversity. The vines of Syrah (100%), exposed south-east in hillsides, are supported by stakes. The grapes are harvested partially destemmed, then vinified distinctly. The aging is then carried out with discernment in barrels (without filtration or gluing) in order to highlight the wealth that Saint-Joseph possesses (Côtes-du-Rhône north).
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.