I see meaty, gamey, baconey, etc, thrown around quite a bit for syrah, and am very intrigued by these descriptors. Unfortunately I live in a state where selection is controlled by the state ABC, and one of the “better” syrahs I can get is the Qupe Central Coast, which was a bit jammy IIRC. Just looking for some recommendations for a few different $30ish bottles that are readily available on the internet that exhibit these aromas/flavors.
To me, for New World syrah, the older the better; when young, all there is is fruit. For example I don’t think I’ve had a Big Basin or Lagier Meredith that seemed at its peak, they all seem to be young and hiding something. So unless it’s an off vintage from a cold climate, a New World syrah that is young and shows secondary to me is probably not very good.
So try off vintage, cold climate; or, older, like more than ten years. And someone else can tell you which ones are known to be meaty/bacony/gamy.
From Cali, some older Ojai syrah will get some meatiness to it.
Wind Gap Sonoma Coast at Falltacular last year (probably 2011 vintage) was one of the most vivid expression of bacon I’ve ever tasted in a wine.
I get meat from aged Syrahs and from the N. Rhone more than I get it from young or New World Syrahs.
Thanks Larry I’ll see if I can track some down.
I’ve got a few 2010 Saint Cosme Crozes Hermitage and St Joseph in the cellar. Haven’t tried the Crozes yet, and the St Joseph was enjoyable, just didn’t get any of the desired meatiness, perhaps it’s just too young ATM.
Faury St Joseph has meatiness in spades. Any vintage.
Michael
I perhaps wrongly assumed the OP, because of distribution monopolies, is limited to New World syrahs with only a few random exceptions.
To the OP: If not, don’t even look in the New World, stick to the Rhone, for what you’re looking for. Just watch out for brett masquerading as gamy.
Find a 2005 Pax Syrah Obsidian Vineyard. Thank me later.
doesn’t cabot have some meaty/bacon smelling syrahs? I forget which ones
He says “Just looking for some recommendations for a few different $30ish bottles that are readily available on the internet”, FWIW. Faury seems to fit that bill.
Michael
Yep.
I love meaty Syrah! I haven’t tried the 2010 Saint Cosme Crozes-Hermitage, but the 2010 Yann Chave Crozes-Hermitage I had recently was meaty, especially after 24 hours.
Some California producers that make meaty/savory Syrahs: Cabot, Bedrock, and Copain.
Raj
The 2006 Aria’s has strong bacon notes. I recall that they have a Syrah labeled “Bacon Fat”; I haven’t tried it but I presume that it has bacon notes as well.
Raj
2010 Stolpman Syrah, low $20’s, has a meatiness to it.
If you are looking for bacon, the most pre-eminent appellation you will find is a Côte Rôtie.
I had an '06 Cabot Humboldt, first pop had a ton of dried beef, gamey, beef bouillon nose. Great bottle.
Spend a little extra money and get a bottle of Cayuse Syrah. You’ll be in bacon heaven.
If you haven’t tried and can find them, some of the older Tensley Syrah’s fit your descripton.
There are several Washington producers that make meaty and/or bacony syrahs and there are older vintages available. Le Ecole, Januik and Owen Roe come to mind.