Nice Finish.

QotD: I am not partial to Syrah, but that is probably because I haven’t had many experiences drinking it. Definitely in the past, I would choose a pinot noir, cabernet sauvignon, or even a merlot over syrah. I’ll definitely think twice about it now that Heidi has brought it to my attention.

Two super learning experiences – thank you and your guest….

I am completely sold on that Pirate! I’ll take a case!

QOTD:
I’m still a newbie to wine, have yet to try a Syrah(gasp!)…but I am looking forward to it now. 😀

I am completely sold on that Pirate! I’ll take a case!

QOTD:
I’m still a newbie to wine, have yet to try a Syrah(gasp!)…but I am looking forward to it now. 😀

These were great episodes! Although, I’m still waiting to hear a wine maker have the guts to say that they don’t like something about their wines…it’s always, “well it has this characteristic, but that’s just how it is and it’s unique because of it.” I don’t buy it, sometimes there are bad qualities beyond your control, and you have to have some integrity and own up to them!

Awesome show, loved every minute of it!
QOTD: I am drinking a lot more syrah than pinot, and find it to be more fulfilling and less costly across the board. It seems that pinot is very popular with newcomers to the wine world. The soft tannins and unobtrusive fruit make it very palletable for someone just getting into the vino.
You were an awesome guest, and Gary you were really on it, thank you!

Great guest! Great show! Heidi is as “silky” as her wines! This is the first time I have seen her since I met her at Dick Grace’s home during a charitable event for a group from Birmingham. She has made or makes some of the greatest wines I have ever tasted, and probably more great wines from California than anyone else. Thank you for having her as your guest.

QOTD: I love both Syrah and Pinot Noir. I probably drink more Pinot because, for me, it goes so well with so many different kinds of food.

QOTD: I think, pinot noir has a higher ability to absorb and reflect the place and conditions it comes from. But I absolutely agree, that syrah is the most complete Grape in its flavour and behaviour on the nose and palate (as metioned by heidi, the 12-34-56 attack). That was a really good call.

How ever, i found much more syrah or syrah-blends, that hit me, then pinos, so far.

Greetz from Germany
Michael

By far my favorite two part episode. Great stuff! I really want to get my hands on the pirate wine now. Unfortunately I live in Maine and the wine shipping laws are awful! Not to push my agenda, but everyone from one of the “wine challenged” states should write to their representatives.

QOTD: I almost always go for a good bottle of Syrah over Pinot. Screw Hollywood.

Thank you so much for the introduction GV. This was an awesome show and very happy to have seen it.

QOTD: I have actually been mostly displeased with Pinot Noir and very happy with my Syrah experiences. Let’s do the film!

Heidi, you were a beautiful, classy foil to Gary’s absurdness. (Love ya GV!)

I enjoyed your “Rule of Six” philosophy very much. It should be very useful to many of us going forward.

Q of D: I know that syrah in my state, Washington, has become an amazingly versatile varietal. It picks up subtle differences in the soil and climate here that lends very well to how you can use syrah. It stands incredibly well on its own as a pure varietal or as the major component of a blend. It also can add nuance in small quantities to other varieties. I know that Rob Newsom of Boudreaux uses it to top off the barrel in his merlot at times.

It’s more trustworthy for the customer than pinot and can be almost, no I’m going to say it, “IT CAN BE AS BIG AS A CAB!” Maybe not, but darn close.

Awesome, Awesome, Awesome show. Love Love Love Syrah. The only problem is Cali Syrah is too Bombastic, love Cote Rotie, Cornas, Hermitage, but usually a little too expensive for me. Love Pinot as well, especially Sonoma Pinot which can have some terroir, and I can get great wines for 40-70 a bottle. Instead of the 100’s for Cote Rotie and Hermitage. Do need to try more Cali Syrah, so I will do that in honor of the FABULOUS guest.

Heidi your are elegant, charming, and delightful…

Gary, thank you for another wonderful and educational show…

I am in awe of Heidi’s nature, personality, humility and pedigree. What a great guest to have and what a tremendous legacy she leaves. Wow!

QotD: Love Syrah, especially Cote-Rotie and many of those co-fermented Shiraz/Viogniers being produced at the moment down under. Also a big fan of Pinot Noir, but find the qualities I admire harder to find. A couple of suggestions for the Vayniacs out there: Wine Library’s Keesha Pinot Noir @ 12.98 and Rosenblum’s Heritage Clones @ 14.98, these are a couple of killer wines and great values, try them.

Dr T in NC…. How would we ever know? 🙂

SacCharlie…Avatar Sent

YEEEEEEEEHAAAAAAAAAAW, Part Deux in da House!!!!!!!! 🙂

Top 50 is cool. Syrah can be very good. I’ve only had a couple memorable ones. I will be looking for more. I’ve struggled for years to find a memorable pinot. I think I had a pretty good one once but don’t remember what it was. I’ve had many boring, flat, nasty and weak pinot noirs, and I want my money back!
Did you say 150 bones for the Cab? Is it made of platinum? C’mon, how many 1st class flights around the world do we have to buy for you. Sorry if you said $50.

Just getting into Cal Syrah and love it. I am so amazed at its ability to emit charcoal or tobacco smoke on the nose. It is as GV says “very intriquing”
Heidi was an awesome guest and GV interacted effortlessly with her. Wish I could afford her wines but way out of my buying zone.

Syrah was the varietal that sparked my interest in wine. a few years back I remember taking a sniffy sniff of Cline’s “cool climate” Syrah and I thought to myself, “this wine smells like the burnt stuff thats gets stuck to a grill after BBQing”

QOTD: For me it’s a question of when Syrah is good, it’s really, really good…and when it’s bad, it’s oh so bad. A lot of that clearly has to do with marketing, and over production, and happens with Pinot too. I tend to like the lighter body red fruits and acidity in pinots, but in CA often times nowadays there isn’t a big difference between the two…unfortunately. I have had a few N. Rhone syrahs that I loved. Either one in balance and not over done can be magnificent, syrah might have the edge to a greater climate versatility. Que syrah, syrah.

Yeah I am really not a Pinot fan and I like Hollywood. Syrah is a step up but, from my experience, is way too high in alcohol. It tends to give a headache.
Thanks for another informative show. The wines seem interesting but are cost prohibitive.

QOTD…Class Act

Awesome show! Heidi, you’re one of the best guests on the show – ever.

QOTD: I love Syrah, but often for the prices I spend ($15 – $20), I find many are to goopy and sugarfied.

No way I would pay 80 bones for an American syrah. Ive paid half that for a Crozes-Hermitage that blew my mind. I dont think I would pay 80 bones for any american wine. I could buy two Movia wines for that price!

oh my god! gary read one of my comments! we now have a special connection. haha. awesome show. the wine experts are the best guests hands down. it’s great having them discuss their take on the wine and the process of their winemaking.

QOTD: totally agree that syrah has been taken advantage of and because everyone thinks it’s so easy to make, they put little or no effort in whatsoever. one day i’ll make enough money to grab one of her wines.