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Sine Qua Non Syrah Stock 2012

Syrah/Shiraz from Central Coast, California
  • RP98
0% ABV
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Winemaker Notes

Blend: 84% Syrah, 7% Grenache, 6% Petite Sirah, 2% Viognier 1% Mourvedre

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
A step up from the Grenache, the blockbuster-styled 2012 Syrah Stock checks in as a blend of 84% Syrah, 7% Grenache, 6% Petit Sirah, and the rest Viognier and Mourvedre, that was fermented with 32% whole clusters and aged in just over half new French oak. It offers stunning notes of blackcurrants, cassis, smoked meats, ground pepper and wild herbs to go with a full-bodied, unctuous, layered, yet always graceful and elegant feel on the palate. Nicely structured, with perfect overall balance, it still has the open-knit character of the vintage, yet has plenty of underlying structure, which at the moment is slightly hidden by the wine's lavish fruit. It will be better in 2-3 years, and have two decades of overall longevity.
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Sine Qua Non

Sine Qua Non

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Sine Qua Non, Central Coast, California
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Sine Qua Non was created after the 1994 harvest of a Bien Nacido Syrah named “The Queen of Spades”. Winemaker Manfred Krankl feels strongly that each vintage is a completely unique wine and thus he gives each wine a unique name. He also creates the artwork for each new label himself. Previously, Manfred had made wines with Bryan Babcock and John Alban and still sources much of his fruit from Alban’s vineyard. The basic white wines have always been a white blend of Chardonnay, Roussanne and Viognier and a red wine based on Syrah plus Grenache. Sometimes there are small quantities of Rose and a Grenache-based red.

Sine Qua Non has its own winemaking facility in Ventura, California not far from the Santa Barbara vineyards where the fruit is sourced from. In the last few years Manfred and his wife, Elaine, have begun creating their own vineyards dedicated to Rhone varietals. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a modified explanation of a very dedicated and artistic approach to winemaking. The wines are simultaneously very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

YAO140075_2012 Item# 140075