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Lewis Cellars Syrah 1999

Syrah/Shiraz from California
  • WS92
  • WE91
  • RP90
0% ABV
  • WS94
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Winemaker Notes

Critical Acclaim

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WS 92
Wine Spectator
Pulls out all the flavor stops. This is a rich, exotic, enticing style, with juicy blackberry, wild berry, plum and licorice, framed by toasty, coffee- and mocha-scented oak. Delicious aftertaste keeps pumping out the flavors.
WE 91
Wine Enthusiast
Yum's the word for the Lewis, another feather in winemaker Paul Hobbs's cap. It's so complex from beginning to end that reviewers had difficulty recording the numerous flavors and aromas that we found. Here's a sampling: We read the mouth as having a combination of prune, plum, smoked meat, toasted coconut, caramelized onion and vanilla aromas; the palate offers plum, cream, dried spices (cinnamon and nutmeg, mostly) and nutty-earthy notes. "Long, long" finish is chock-full of red berries, black pepper, peanut shells and a smidge of powdered sugar. "Wow!" wrote one reviewer. Um, yes. Agreed.
RP 90
Robert Parker's Wine Advocate
The stunning 1999 Syrah (700 cases) boasts gorgeous blackberry and cassis fruit intermixed with toasty oak, smoke, and licorice. Hedonistic, fleshy, low acid, corpulent.
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Lewis Cellars

Lewis Cellars

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Lewis Cellars, California
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Former Indy Car driver Randy Lewis and his wife Debbie started Lewis Cellars in 1992. They are truly "Driven... to create world-class wines." Along with their son, Dennis, they are literally hands-on in every aspect of vineyard management, winemaking, sales and distribution. They thrive on the challenges and the relationships cultivated in the process. It is their continuing goal to greate small lots of exciting and unique Cabernet Sauvignon, Chardonnay, Merlot and Syrah.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

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.

LSB210488_1999 Item# 210488