Lately, as Pinot Noir has become a hotter ticket, I’ve been asked if some vintners add a splash of Syrah to their Pinot cuvée.
The answer, according to a few winemakers I’ve talked with, is yes.
They say many of the lesser-priced Pinots—in the $15 and under category—do have a small amount of Syrah. It would add color, for sure, and body and backbone.
It’s well-known that historically, decades ago, Syrah, courtesy of Hermitage, found its way into red Burgundies.
This very subject came up the other day at a lunch with one of my collector friends.
He’s got an immaculate collection and is very generous in sharing his wines.
For lunch, he brought a delicious 1957 Domaine de la Romanée-Conti, with classic earthy, ethereal forest floor and dried cherry flavors.
While the blemished label was almost beyond recognition, you could make out the words Romanée-Conti and, while the vintage date was also partially obscured, the cork read 1957.
We talked about how great the old DRCs are, how amazingly long they age and then reflected on our most recent experiences with newer vintages.
I usually get to taste the new DRCs, informally, and the past couple years have left me wondering if they’re in the same class as the older wines.
Both my friend and I have been less impressed by recent years and the question came up. Did the older DRCs benefit from a dash of Syrah? That would explain why the wines remained so hearty after all these years.
Curious if anyone else has thoughts on the older DRCs, as well as the newer versions.
Mr Stephen S Haskin — November 22, 2006 1:35pm ET
Tim Corliss — livermore,ca — November 23, 2006 3:11am ET
Gerald Lasco — Houston, TX — November 25, 2006 4:02am ET
James Laube — Napa, CA — November 25, 2006 3:03pm ET
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