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Flat front label of wine

Eponymous Syrah 2009

Syrah/Shiraz from Napa Valley, California
  • WE92
14.4% ABV
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14.4% ABV

Winemaker Notes

The Eponymous Syrah has a attractive deep purple, garnet color of the wine leads to a complexity of aromas that hint of black pepper, rosemary and a touch of smoky, oven-roasted meat dripping character that is typical of the best Syrahs. The flavors follow the palate, with added spice notes. This full- bodied wine is well-balanced, with good weight and grip that glides evenly across the palate, finishing with pleasing flavors that linger. Drink now through 2013.

A great wine for summer BBQ's of smoked and grilled meats.

Critical Acclaim

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WE 92
Wine Enthusiast
A lush, smooth and frankly delicious Syrah that exhibits the only-in-Callifornia style. Fruit doesn't get much riper than this bottle of blueberries and chocolate. But the finely ground tannins and good acidity, it has proper structure.
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Eponymous

Eponymous

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Eponymous, Napa Valley, California
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Robert L. Pepi knows what it's like not to own his own name. When his family sold the renowned Robert

Pepi Winery in 1994, the label lived on. But, Bob Pepi himself cannot put it on a wine label. Therefore,

the first wine that Bob has made for himself since the sale of the family name has a label that reflects

both his belief that "wine should be fun" and explains his predicament. Eponymous is "one for whom or which something is or is believed to be named". Bob Pepi has given it his own playful definition, “a play on words by one who is unable to use his family name on his own bottle of wine”. Bob makes his wines from vineyards he specially selected in both the Napa and Sonoma Valleys.

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Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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Syrah/Shiraz

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Marked by 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.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper 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 Pairings

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 Secret

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.

QUIEPSY097_2009 Item# 118166