Jane's Weekly Wines 
from the Atlanta Wine School

PRINT AND GO VERSION
August 24th, 2006
Syrah, Shiraz, Sirah and Such
	
************************************************************************************

Bon Cap Shiraz 2003
Eilandia, Robertson, South Africa

Full-bodied dry red wine; deep purple red. Plum and black pepper aroms, 
a dusting of cocoa, classic in Syrah/Shiraz, lead to luscious dark fruit 
flavors, with good fruit-oak balance. Easy tannins. Alcohol is a tad high, 
and the finish shows some heat. Richness in dishes will blunt that alcohol. 
Grapes are grown organically. Held in the same family for seven generations, 
Bon Cap, which lies along the Breede River in Robertson, began to grow 
grapes in the late 1920s. Fifty of its acres are certified organic, and 
grow vines, apricots and olive trees. 

Ok with braised short ribs of beef, but prefers more exotic flavors: 
smoked liverwurst; peppered liver pâté; black olives and dishes with 
same; ricotta-filled manicotti with tomato sauce; duck; roasted or 
grilled Cornish hen brushed with melted dark fruit jam; aged cheeses 
(such as Manchego), raspberry-filled milk chocolate

Big Boat Wine Co.
87
$16

*************************************************************************************
Torbreck Woodcutter's Shiraz 2005
Barossa Valley, AU

Full-bodied dry red wine; inky deep purple red. Bright blackberry fruit aromas, 
with spice nuances; flavors of blackberry and black cherry. Suggestion of 
gingerbread in the finish. Easy tannins. he name  Winemaker David Powell 
once worked as a lumberjack in the Scottish Highlands as a lumberjack thus 
the name. From hand-harvested, hand- tended, low-yielding vines.  
Open-fermented and basket-pressed, aged on fine lees for 12 months in large 
neutral barrels and foudres, so wine isn't even slightly "oaky." 
Fruit dominates this classic "New World" style Syrah.

Roast duck with dark fruit jus; Asian-influenced red meat dishes, 
Southern-style barbecue; duck with Asian five-spice powder; peppered pâté; 
firm aged cheeses; Chinese barbecued ribs, aged cheeses, 
red raspberry-filled milk chocolate

Quality Wine & Spirits
91
$25

*************************************************************************************
C. G. di Arie Syrah 2003
Sierra Foothills, CA

Big, full-bodied dry red wine; deep purple red. Aromas of dark fruits, 
blackberries, plums, touch of blueberry and spice; classic Syrah black 
peppercorn notes; delicious juicy flavors, intense and concentrated, with 
emphasis on blackberry. Exquisite fruit sweetness. Silkiest possible tannins. 
French, Hungarian and American oak. Big but beautifully balanced. 
Very small production, fewer than 800 case. Shared "Best U.S. Red" from 
2005 Atlanta Wine Summit. Turkish born, Israeli reared, winemaker/proprietor. 
Chaim Gur-Arieh also produced Cap'n Crunch. His doctorate in food technology 
led directly to his winemaking, and he continues as a winemaker his experimental 
approach to product development.

Exotic flavors: Dim sum; Chinese barbecued steaks; spare ribs with tamarind and 
hoisin sauce; Southern-style barbecue with tomato-based sauce; Massaman curry 
(but not wicked hot): smoked liverwurst; peppered liver pâté; French pepper steak; 
firm aged cheeses, raspberry-filled milk chocolate

Grapefields
93
$33

*************************************************************************************
L'Ecole No. 41 Seven Hills Syrah 2003
Walla Walla Valley, WA

Big, full-bodied dry red wine; deep inky purple red.  Initial hefty aromas 
suggestive of American oak soon dissipate, and after an hour of aeration, 
the wine offers a more fruit-centered set of aromas with hints of brown spices. 
After another hour, the rich, concentrated dark fruit (plum and blackberry) 
flavors meld oak and fruit perfectly, with a hint of vanilla in the finish. 
Alcohol is pretty prominent, but rich foods and a cool serving temperature 
control this. A blend of three blocks from the famed Seven Hills Vineyard, 
in which L'Ecole No. 41 is a partner.

Simply seasoned (no Asian stuff here) rich well-caramelized foods: 
well-browned red-wine braised short ribs of beef with caramelized onions; 
veal or lamb stew; game (both furred and feathered); pan-seared steak or 
lamb chops; roast duck; for vegetarians, sweet potato-stuffed roasted 
Vidalia onions; rich creamy bleu and firm aged cheeses

Atlanta Wholesale Wine
90
$33

*************************************************************************************
Nugan Duriif Manuka Estate 2003
Southeastern Australia

Big, full-bodied dry inky purple red wine. Aromas of caramelized sugar suggest 
American oak (confirmed), dried dark fruits, aromatic brown spices. 
On the palate, juicy black currant, black cherry and a suggestion of 
dark fruit cake. Round tannins, well-integrated fruit/oak/acid/alcohol. 
Moderate cellaring potential. 


Spicy (but not hot) salami or cured sausages, such as saucisson de 
Lyon, sopressatta (mild); rich terrines and pâtés; smoked meats; 
mild curries (Thai Massaman and Indian); Chinese barbecued steaks; 
roasted root vegetable stew with country ham; coq au vin made with 
this wine; roast duck with fig sauce or paste; rich, aged firm cheeses 
(Gouda); 60% cacao dark chocolate (awsome!)

Atlanta Wholesale Wine/NDC
90
$25

*************************************************************************************
Stags' Leap Petite Sirah 2003
Napa Valley, CA

Full-bodied dry inky dark purple red wine. Big but elegant. 
Effusive aromas of dark cherry, red meat, spice; dark fruits, plum and 
blackberry, some black currant. Touch of mocha with a sweet tobacco note 
in the finish. Vigorous berry fruit flavors and good acidity head up a long 
finish. Soft tannins, but substantial alcohol. A little heat in the finish, 
so cool temperature essential. Grapes include Syrah (10%) and tiny amounts of. 
Viognier, Carignane, Mourvčdre and Grenache. Stags' Leap is closely identified 
with the varietal, as it has a 70-year-old Petite Sirah vineyard that actually 
is one of those "fruit salad" conglomerations of varieties. Other fruit is 
sourced from Napa Valley Petite Sirah vineyards. Potential for cellaring, 
10-15 years; tends to retain fresh fruit flavors.

Rich pâtés and terrines; smoked meats; pan-sautéed steak, lamb chop, pork chop; 
red meat stews; Chinese barbecued steak; Massaman and other light curries (NOT hot); 
roast duck with figs or fig paste; firm aged cheeses (aged Gouda), 
milk chocolate with red raspberry

United Distributors
92
$33