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Flat front label of wine

La Playa Axel Syrah 2007

Syrah/Shiraz from Chile
  • WE90
14% ABV
  • W&S90
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14% ABV

Winemaker Notes

Deep, ruby red. The nose is complex, showing fruits like blackberries and raspberries, with hints of vanilla and tobacco. An expressive palate is potent yet fresh, touched with chocolate and mocha, and a good concentration of ripe tannins. Well-balanced, with a long, pleasant finish.

Critical Acclaim

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WE 90
Wine Enthusiast
A big and meaty Syrah that separates itself from the competition via inviting aromas of blackberry and lemon peel. It’s even better in the mouth, where dark, smoky, generous black-fruit flavors rule. Finishes classy, with coffee, chocolate and fig notes. Robust and rewarding Syrah from Chile.
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La Playa

La Playa

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La Playa, Chile
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In 1952, patriarch Søren Axelsen left his native Copenhagen to travel the world. Eventually, he settled in California to grow his own grapes. But he never forgot the remarkable growing regions he had seen in Chile, in particular Colchagua Valley, which showed such great potential to produce world-class wines.

By 1989, he had realized his dream, founding Viña La Playa alongside his sons Peter and Eric. Viña La Playa of Chile is a partnership between the Axelsens and two promient Chilean winemaking legends: the Sutil and Errázuriz families. The winery encompasses 597 acres of prime property in the Colchagua Valley, where its vineyards enjoy a unique microclimate that fosters the growth of premium wine grapes.

With near-perfect growing conditions, Colchagua Valley has been described as "The Next Napa" (Wine Enthusiast, March 2002) as "arguably Chile's premier opportunity for world-class wine production" (Wine Spectator, April 30, 2002), and as "2005 Wine Region of the Year," yeilding "some of the most compelling wines in the world" (Wine Enthusiast, 2005).

One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

WWH119832_2007 Item# 108193