Jaffurs Upslope Syrah 2008
Syrah/Shiraz from Central Coast, California
A blend our best reserve Syrah compnents of 2008. Extensive blending trials over several days enabled us to make a Syrah which we feel "has it all". Big, bold, smooth, and built to last.
The Wine Advocate - "The 2008 Syrah Upslope (which Greg Jaffurs describes as selected barrels from his favorite vineyards) is slightly more restrained than the Bien Nacido, with more obvious structure. The wine smells almost like Syrah blood. Dense ruby/purple, super-rich, it is slightly more velvety-textured than the Bien Nacido. Both sweetness and tannins are present in this seductive wine, which is full-bodied and rich, with loads of black fruits, earth, spice, camphor, and floral notes. It is a brilliant Syrah, but at present, I give the Bien Nacido a slight edge. This is certainly a beautiful wine, and should anyone have the chance to buy it, "Don’t think twice." Flawless, seamless, with brilliant sweet blackberry and cassis fruit, this is a beauty to drink over the next 10-15+ years.
Wine Spectator - "Sleek and focused, with a complex, layered mix of spice, dried berry, hazelnut, fresh earth and floral, peppery scents. Full-bodied, intense and concentrated, this is notable for its finesse and refinement. Drink now through 2020."
International Wine Cellar - "Glass-staining purple. Pungent aromas of dark berry skin, cherry compote, potpourri and minerals, with notes of black olive and smoky Indian spices gaining strength with air. Juicy and densely packed with cherry-cola and cassis flavors; zesty acidity adds spine and focus, as well as finishing lift and cut. Powerful but surprisingly lithe, with outstanding finishing clarity and length"
Wine Enthusiast - "This best barrels blend of all Jaffur's Syrahs combines charming drinkability with some ageability. It's vast and deep in blackberries, cassis and dark chocolate, but firm in tannins, framing delicious fruit in a sturdy structure. With a dry finish, it will provide good drinking over the next six years."
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Jaffurs Wine Cellars Winery
Jaffurs Wine Cellars is dedicated to producing great Rhône varietal wines with a new-world independence. It is one of the newest wineries in Santa Barbara County. Owner/winemaker Craig Jaffurs, working out of the Central Coast Wine Warehouse in Santa Maria, produced his first wines during the 1994 harvest. During the 1999 harvest, production increased to 2500 cases including Syrah, Grenache, Mourvèdre, Viognier, and Roussanne. View all Jaffurs Wine Cellars Wines
About Central CoastView a map of Central Coast wineries
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others.
Notable FactsGrape varieties range from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. Some Central Coast wine is generic, bulk wine that contributes to the high production numbers of the area. But many winemakers and wineries, particular in some of the smaller AVAs, are small production artisans, creating unique and high-quality wine. The great thing about the Central Coast is its diversity - you're able to find a number of grape varieties and styles at a number of different price points.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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