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Neyers Syrah 2000
In 1999, Bruce and Barbara Neyers purchased and renovated a winery on a thirty-acre parcel in the Sage Canyon area of Napa Valley. Over the next 14 months they built a modern, highly functional winery designed for traditional winemaking practices. They produced their first vintage in this state of the art facility in 2000. In 2002, Wine and Spirits Magazine named Neyers Vineyards the Artisan Winery of the Year.
About 25% of our production is Merlot and Cabernet Sauvignon grown on Bruce and Barbara’s 50-acre, Conn Valley ranch. They purchase additional grapes from a select group of growers, among them the Sangiacomo family of the Carneros District, Will Nord of Napa, the Rossi Ranch of Sonoma County, Markus Bokisch and the Evangelho family.
Even though Neyers Vineyards sits in the heart of the Napa Valley, Bruce's experience with French wine importer Kermit Lynch has had an undeniable influence on their wines. Many of the French producers Bruce has worked with farm organically, make their wines naturally without use of cultured yeast or laboratory designed malo-lactic starter, and bottle their wines without fining or filtration. Neyers barrels are made in France, to our specifications, from wood that we buy in bulk and air dry for three years, two years longer than normal. All of the grapes are picked by hand, into small bins that hold only one-half ton. They are then laboriously hand sorted and inspected at the winery as winemaker Tadeo Borchardt gently guides the winemaking process along. As Bruce says, “No expense has been spared in our grape growing, winemaking practices, or processing equipment, yet customers repeatedly tell us that our wines represent great value in today's highly competitive wine market.” Bruce Neyers produces his own content for the company blog, “Vintner Tales.”
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 1960's, 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 1980's, 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 is 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.
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.
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.
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.