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Lillian Syrah 2004

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

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Formerly an apprentice winemaker for Elaine and Manfred Krankl’s Sine Qua Non winery, Maggie Harrison has fashioned a superb 2004 Syrah. It boasts a dark ruby/purple color as well as beautiful aromas of black fruits, licorice, spice, pepper, and flowers. The expansive texture sails smoothly over the palate with elegance yet authority. This medium to full-bodied Syrah offers copious flavors of blueberries, blackberries, and black currants.
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Lillian

Lillian

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Lillian, California
Maggie Harrison was assistant winemaker to Manfred Krankl of Sine Qua Non for eight years before moving to Oregon to take over the winemaking position at Antica Terra. Started in 2004 with an inaugural release of 150 cases, Lillian represents Maggie’s personal project and reflects everything that she learned during her time at Sine Qua Non.

What Maggie tries to capture with her wine is a certain sense of balance; a particular sensation of restraint. For a complete lack of a better word... a prettiness. She is making wines that are at once voluptuous, powerful and rich without ever being overbearing. Wines with a strong structure, but with a fine-ness and a lushness and a purity that for us is the embodiment of true femininity

The fruit for her Syrah is sourced from White Hawk Vineyard in Santa Barbara County, Bien Nacido Vineyard in Santa Maria Valley and Stolpman Vineyard in the Santa Ynez Valley. The wines are fermented with native yeasts in small, open top fermenters, siphoned, warm into barrel without the use of pumps and are in barrel for 24 - 36 months before being bottled without fining or filtration.

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 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.

ENG166966_2004 Item# 166966