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Arrowood Saralee's Vineyard Syrah 2008

  • RP91
  • WE90
750ML / 15.3% ABV
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  • RP92
  • RP90
  • RP91
  • RP91
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750ML / 15.3% ABV

Winemaker Notes

The 2008 Saralee's Vineyard Syrah is a classic example of cool-climate Syrah. The aromas are layered and complex, showing a balance of smoked game meats, black cherry cola, dried herbs, hints of mint and spiced plum. On the palate, bright acidity and bold dark fruit flavors evolve into spiced dark chocolate notes followed by a long finish of dried cherries and herbs.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Dick Arrowood was one of the early Rhone Rangers because of his work with Syrah, especially that from the Saralee's Vineyard. The 2008 Syrah Saralee's Vineyard (93% Syrah co-fermented with 7% Viognier, and aged 16 months in French oak) exhibits wonderful, exotic lychee nut-like notes intermixed with blackberries and flowers. Super-fruity with silky tannins, this is a hedonistic, classic Syrah...
WE 90
Wine Enthusiast
Bone dry, fruity and tannic, this pleasant Syrah has complex flavors of berries, cherries, grilled meat, pepper and smoky oak. Substantial in body, if a bit tough and astringent in tannins. Needs rich meats and cheeses.
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Arrowood

Arrowood Vineyards & Winery

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Arrowood Vineyards & Winery, California
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Arrowood is 100% Sonoma. Since 1986, the winery has been producing high-character wines from sustainably and organically farmed vineyards west of the Mayacamas Ridge. The winery is located in the historic Sonoma Valley, a small sub-appellation in the heart of the county. This rolling AVA is particularly well-suited to Cabernet Sauvignon, Arrowood's signature wine.

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

Tasting Notes for Syrah

Syrah is a dry, red wine that typically shows aromas and flavors of purple fruits, fragrant violets, baking spice and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Food Pairings for Syrah

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secrets for Syrah

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

WAL400663_2008 Item# 124297

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