2018 K Vintners Syrah Cattle King
2018 K Vintners Syrah Cattle King A monster 2018 wine, not because it’s huge but because it is hugely complex. To be fair, there’s a massive hit of velvety fruit but it is encased in sultry, meaty intrigue. Excellent freshness hits the middle of your palate; the texture is s mouth-coating and ultra-fine.
96 Jeb Dunnuck: A gorgeous perfume of framboise, mulberries, flowery incense, lavender, and herbes de Provence. It shows plenty of bacon fat and meatiness with time in the glass and is medium to full-bodied, with silky tannins, beautiful overall balance, and a great finish. This complex, Burgundian-style Syrah is going to evolve of 10-15 years.
Syrah is a dark-skinned red wine grape. Its origins have been popularly debated, but its modern viticultural home is unquestionably the northern Rhône Valley of eastern France. In Australia, Syrah is the flagship variety and has developed such a distinct personality that it is essentially regarded as a distinct variety, is overwhelmingly (but not exclusively) known as Shiraz.
Syrah has proved successful around the world; wines are produced in many styles and display myriad dark-fruit flavors. Varietal Syrah can be quite floral in its youth, developing white and black pepper aromas and herbaceous notes as it ages. Some examples show tanned leather and smoky scents, while the fruit in these wines tends towards the very dark flavors of blackcurrant and licorice.
Syrah is also an extremely useful blending grape due to its deep color and typically high tannins. In the southern Rhône it is common for Syrah to be blended with any combination of Grenache, Mourvèdre, Carignan and Cinsaut, among others.
Some of the world’s most famous Syrah wines are the peppery, earthy reds of the northern Rhône, specifically of the Côte-Rôtie, Hermitage, Cornas and Saint-Joseph appellations. While Hermitage has been held in high regard for many centuries, the “roasted slopes” of Côte-Rôtie have emerged as a leading source of Syrah only towards the end of the 20th Century. In Côte-Rôtie, up to 20 percent Viognier can be co-fermented with the red grapes to lift aromas and stabilize color; Syrah-Viognier blends are now made in many other regions.