Syrah is known to have a multiple personality disorder. (Think Sybil, but in a bottle.) Depending on where and how it’s grown and how it’s handled in the winery, Syrah either emerges as a plush, jammy glass of black velvet or a complicated, thought-provoking bowl of pepper and leather – with a berry or two on top for good measure.
We think our 2015 Cooper Ranch Syrah balances the best of both. This wine is phenomenally fruit-driven, with pronounced flavors of fresh blueberry and bright, juicy black raspberry. There’s a dash of black pepper, a sprinkle of savory, crisp bacon, and a whiff of smoky herbs. It's just begging for an invitation to dinner. Stews or braises, please.
2015 was notable for its early spring, warm temperatures, little rain, and challenging fruit set conditions. Syrah is typically our first red grape harvested—right around Labor Day. This year was no exception; however, harvest was more than two weeks earlier than is typical.
Sierra Foothills (Amador County)
97% Syrah/3% Viognier, co-fermented
15 months in 2-3 year old French oak barrels
August 25. 2015
Brix at Harvest:
February 20, 2017
Nov 1, 2018
While Dick Cooper is recognized as the master of Barbera, his vineyard's sunny days, cool nights, and rocky red soil are ideal for many of Southern Europe's favorite grape varieties. Like many Rhône vignerons, the Coopers also cultivate Viognier, which is co-fermented with the Syrah—a classic method to intensify color and structure.
Our 2015 Syrah is a wine that’s made for savory dishes – whether vegetarian or meaty. Think big soups and stews with lots of herbs and spices. And be sure to save some for dessert. Dark or bittersweet chocolate is a natural partner for this distinctive wine.