Syrah in Burgundy?

http://m.harpers.co.uk/551004.article?mobilesite=enabled

“With a two or three degree increase in temperature, the reliance on the most heat-resistant Pinot Noir and Chardonnay vines won’t be enough in my opinion,” Morvan told Harpers.

“We have to start planting Syrah; with climate change, we need a project and this should be done officially within the next ten years: it take time to plant and cultivate new varieties of course.”

There’s a number of domaines with syrah already planted in Beaujolais - for now, mainly in the south of bj…

There was a very believable posting several years ago about moving the whole DRC vineyard, dirt and all. north to a cooler region.
It was dated April 1. [wow.gif]

I’d prefer super ripe Pinot to under ripe Syrah… unless it’s jean Rene germanier ‘cayas’

Ridiculous - grapes change with the climate like people do.

Climate change? Must be alternative weather.

I tasted Pinot and a Syrah from the same Santa Barbara vineyard last weekend. A point-sample of different producers and vintages, to be fair, but while the Pinot was what I’d call pleasantly Grenache-like, the Syrah was a complex mix of dark fruit, violets, game, Mediterranean herbs and spice. I wouldn’t call the Pinot a power Pinot, just riper, and the Syrah wasn’t light bodied or acidic.

So if a vineyard can produce 14.5%-15% ABV Pinot, a 13%-14% ABV Syrah isn’t out of the question. When average Burgundy starts hitting 14% ABV, Syrah won’t be that far fetched.

If they replace the Pinot Noir with Syrah, I’ll start buying Burgundy.

I am with you, so long as the prices also drop! :stuck_out_tongue:

In fact, grapes give off warmth causing climate change.

The exact opposite for me! They also could move Gamay father north, and hopefully prices would go south [cheers.gif]

I thought one of the claims by organic and BioD growers was ripe flavors at lower sugars. Shouldn’t that get them another 100+ years before catastrophe? Or have they already been eating into that the last decade or 2?