My issue with Syrah is how it varies so much( see recent Wine Soectator article on CA Rhône’s) And I believe it needs 8+ years to really come together. Ridge wines take forever to evole, Terre Rouge as mentioned are yummy and usually come with some age. Regardless of producer the sweet spot is several years out.
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I hear you, but there’s not necessarily the case. The variety can taste wonderful young just as some cabs can taste wonderful Young.
Some of my favorites come from Washington—K Vintners does amazing Syrahs with real depth and character. I’ve even seen a nice selection here: K Vintners Syrah. California producers like Pax also prove Syrah shines well beyond the Rhône.
For sure, was mostly curious about what you guys enjoy! Great to see so much love for Syrah and also so many producers I’m not familiar with!
Halcon, Piedrasassi, Arnot Roberts
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Lisboa region in Portugal.
Very fresh, focused, and intense, with a really stunning level of precision and detail - something like a cross between Crozes-Hermitage and Jura Trousseau, perhaps? If you like cooler-climate Syrah they are definitely a fun one to look for - their Pinots are also killer 
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Surprised nobody has mentioned Sandler. Ed makes some might fine Syrah.
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So many good US ones here already been mentioned. CA does some killer Syrah at the moment. This is my short addition:
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If I had to pick the best Syrah region, it’d be Santa Barbara, hands down. Just something about that cold climate and alluvial/sandy soils (for the most part) that works.
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Arnot-Roberts Que Syrah remains my favorite CA Syrah bottling. There are so many other great producers, but that’s the one I’d take to a deserted island.
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Pax’s The Bench Syrah from Lodi is for me, the best QPR. Killer wine for the money. I’ve made wine from same vineyard, same organic block as him, but have not achieved even close to the heights he has with that vineyard. He’s a master at it. I’ll keep trying…
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I have four of Ed’s 2013s I took a leap of faith on over at Winebid. Came from some SF restaurant cellar, when the restaurant shut down. Looking forward to trying them.
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Thoughtful list! One glaring gap for me is Carlisle. When their Syrahs turn around 10 years old, their velvet qualities start to show through. Lucious! Several were even better at 15yra. 
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Not sure Dave still makes it but the Windchaser from Mendocino Ridge has been outstanding.
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I had my first Colgin wine on Wednesday, the 2017 syrah, which a friend of a friend brought to restaurant. It did have a distinct syrah profile and nice fruit – not raisiny or porty – but the alcohol stood out. When I checked the label, it was 15.7%! (Or was it 15.9%?) Crazy!
I just mention this, because that would definitely be a factor for some people looking for new syrahs to try.
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True enough. I think the $300+ price is likely a factor as well.
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Thanks Anton appreciate your support of our SOFH wines!
Trey
Was very impressed by a Syrah from Stefano Amerighi in Cortona last year, very northern rhone-like. Good friends with Gonon and Balthazar apparently and it shows in his wines.
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I get the Qupe love here, but 2010 Bien Nacido hillside continues to be extremely underwhelming. I don’t know what happened.
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Maybe I missed it, but I’m surprised no one has mentioned Ramey yet. Their Roger’s creek syrah is wild. Maybe a bit too much oak for some, but the character is impressive.
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His Syrahs are always remarkable - with full ripeness but altogether finessed.
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There’s some really good Syrah coming out of the Swartland in South Africa these days. Porseleinberg and Rall are two of my favourites
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