I am a newbie to CA syrah and am a little confused at this point. I'm not great at descriptions so I hope I can get my point across. Recently I've had a few syrahs (or predominantly syrah-based wines) that I really liked, the Phelps Le Mistral, 2006 Novy Susan's Vineyard, and a 2006 Sanglier Cellars Syrah.

Then I saw people's recommendations on syrah, including Melville, which I tried a bottle of the 2006 syrah last night and it had characteristic that I usually associate with zinfandel, an effervescent, tangy quality that I compare to eating fruit that has begun to ferment. I am not fond of this quality in a wine so here are my questions.

Are there two distinct types of CA syrah, some of which carry this particular characteristic?

If so, what syrahs should I avoid, or better yet, which ones don't have this quality about them?

quote:

Originally posted by xhoser:
zinfandel, an effervescent, tangy quality that I compare to eating fruit that has begun to ferment. I am not fond of this quality in a wine so here are my questions.

which are the producers?

That sounds like a flaw in the wine that has undergone secondary fermentation (co2 released) in the bottle.

quote:

Originally posted by g-man:

quote:

Originally posted by xhoser:
zinfandel, an effervescent, tangy quality that I compare to eating fruit that has begun to ferment. I am not fond of this quality in a wine so here are my questions.

which are the producers?

That sounds like a flaw in the wine that has undergone secondary fermentation (co2 released) in the bottle.

g-man,

I have not gotten into zins. The few that I have tried over the years I cannot recall the producer but I do remember that tangy/spiciness note, which is similar to what I tasted in the melville last night. Have you had the 06 Melville syrah and if so do you get the same tanginess feel in the mouth?

quote:

Originally posted by xhoser:

quote:

Originally posted by g-man:
which are the producers?

That sounds like a flaw in the wine that has undergone secondary fermentation (co2 released) in the bottle.

g-man,

I have not gotten into zins. The few that I have tried over the years I cannot recall the producer but I do remember that tangy/spiciness note, which is similar to what I tasted in the melville last night. Have you had the 06 Melville syrah and if so do you get the same tanginess feel in the mouth?

I have not had the melville, but the tangy/spiciness (I like to say like a ground black or white pepper) is what I expect out of my cali syrahs. You mentioned the effervescent, like a spritzy kind of sensation, that is what I usually associate with a flaw in the wine.

Actually now I think back I realize that I too would probably have trouble picking out the diff between a cali zin and a cali syrah.

g-man,

I think my best bet is to sit down with some educated palettes and drink a few different syrahs and talk through it. I appreciate the comments g but I'm not sure if what I am detecting is the pepper associated with the syrah or something else. I just know that I love some syrahs and don't care for others that many people do. I think I could benefit by some course called "the science of wine" to better understand acidity, oak, balance, fruit etc. Maybe I should contact serial_dater and see if he wants to join me!

quote:

Originally posted by xhoser:
g-man,

I think my best bet is to sit down with some educated palettes and drink a few different syrahs and talk through it. I appreciate the comments g but I'm not sure if what I am detecting is the pepper associated with the syrah or something else. I just know that I love some syrahs and don't care for others that many people do. I think I could benefit by some course called "the science of wine" to better understand acidity, oak, balance, fruit etc. Maybe I should contact serial_dater and see if he wants to join me!

the pepper one is easy.

take a packet of black pepper and apply a little to your tongue. that sensation you get, is one I associate with cali/aussie syrah.