Shiraz/Syrah, Grenache, Mourvedre & Rhône-Style Blends - Rest of the New World
Outside Australia and South Africa, Syrah (and it is nearly always Syrah, not Shiraz) seems to be firmly in the ‘experimental’ – or at least ‘minority’ stage. There were flashes of good stuff from Washington State, though not many entries, while Chile’s performance suggested that the country’s growers and winemakers still have a way to go before they really nail this grape.
Once again, Leyda was the region with the right stuff – though maybe this variety’s strength west of the Andes lies in blending with Cabernet Sauvignon.
The star country here was New Zealand, with the best medals and the best feedback. We could have done with a more comprehensive entry, though since most of the country’s Syrahs come from the 800ha of the Gimblett Gravels, perhaps we’re being over-optimistic.
From The Tasting Teams
‘These were really polished in that New Zealand style, with a little more savoury, spice character, and less of that jammy style you’d imagine from more classical Australian equivalents. They’d be worth the hand-sell.’ Laura Rhys MS, team leader
‘No good fruit and no good winemaking; these [Chileans] were simply not worth the money. Overall, the quality wasn’t there and these were not up to par.’ Carolina W Siebel, Comptoir Cafe and Wine
‘I really liked [the Charles Smith]. I thought it was quite elegant and delicate, with a really pretty character. It would age well and was good value for money.’ Jade Koch, consultant
‘The New Zealand Syrahs were great, and very different to Australia. There was a bit more freshness and austerity. They’re not cheap, but really good.’ Guillaume Mahaut, ETM Group
‘I could definitely see [the New Zealand Syrahs] in a Michelin-starred restaurant, and they’d work well for pairings. They’re more on the earthy, herbaceous side compared to Australia.’ Arturo Scamardella, The Ritz London