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Jaffurs Santa Barbara Syrah 2007

Syrah/Shiraz from Central Coast, California
  • WS94
0% ABV
  • RP92
  • WS90
  • WS91
  • RP91
  • RP90
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4.5 2 Ratings
0% ABV

Winemaker Notes

The 2007 Santa Barbara County Syrah combines fruit from most of the vineyards we work with. As usual, it is big and bold, and clearly more than the sum of its parts. This year's vintage has a little Petite Sirah blended in to add power and complexity. It is a serious, dark, powerful wine that is approachable in its youth. Sharing the same farming and winemaking techniques as our vineyard designated wines, it is a wine of great complexity and lower price. (924 cases produced).

This is a powerfully flavored wine which works well with similarly flavorful food. Try dark sauces, even some with dark fruit. Makes a great reduction sauce. Try spiced or BBQ pork, lamb, or beef. Seared, spiced Ahi is a favorite, as is smoked salmon. Braised short ribs in Syrah reduction sauce!

"An open-throttle Syrah, with wonderful, pure, sumptuous blackberry, wild berry and black cherry cobbler flavors that are delicious and refreshing. Tight, deep and persistent. Drink now through 2013."
-Wine Spectator

Critical Acclaim

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WS 94
Wine Spectator
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Jaffurs

Jaffurs Wine Cellars

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Jaffurs Wine Cellars, , California
Jaffurs
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.

Piedmont

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A prestigious and distinctive region for red wines in northwestern Italy, Piedmont is responsible for some of the country’s longest-lived, most sought-after wines. Set in the foothills of the Alps, the terrain consists of visually stunning rolling hills. The most prized vines are planted at higher altitudes on the warmer, south-facing slopes where sunlight exposure is maximized. The climate is continental, with cold winters and hot, muggy summers. Despite the rain shadow effect of the Alps, precipitation takes place year-round, and a cooling fog provides moisture that aids in the ripening of grapes.

Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin, and juicy red fruit. However, the most prized variety is Nebbiolo, named for the region’s omnipresent fog (“nebbia” in Italian). This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins, and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure, and the best examples, when made in a traditional style, require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. More affordable and imminently drinkable Nebbiolo can be found in the larger Langhe area as well as Gattinara, Ghemme, and other less-prominent appellations. Dolcetto is Piedmont’s other important red grape, ready to drink as quickly as Barbera but with lower acidity and higher tannin. White wines are less important here but can be high in quality, and include Arneis, Gavi, and sweet, fizzy wines made from Muscat.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

TEW06850_2007 Item# 96796

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