Pinot Noir and Syrah Blends

Blends of Pinot Noir and Shiraz have an impressive history in Australia, mainly due to the alchemy of master winemaker Maurice O'Shea who made the blends during his years in the Hunter Valley (1920s-1950s); although few continue the tradition. McWilliams Mount Pleasant Mount Henry is one although I don't believe its made every year; Mt Pleasant was O'Shea's vineyard.

There has been a lot of discussion on various wine forums about winemakers adding Syrah/Shiraz to get color into Pinot Noir although I don't think any winemaker has owned up to doing this.

Does anyone know of any non-sparkling wines in the US that are labeled as blends of Pinot Noir and Syrah?

Mike

I tried a Pinot Noir-Syrah blend a few years ago when I was in Oregon, made by the Penner-Ash winery.

This is a link to their 2007 Rubeo: http://www.pennerash.com/store/product- ... pid62.html

Does anyone know of any non-sparkling wines in the US that are labeled as blends of Pinot Noir and Syrah?
Mike

Yup, Mike. Though it's not labeled as such, the Ojai Red (a screamin' deal at $14) is primarily a Syrah/Pinot blend of leftover stuff at Ojai.
Plus maybe a bit of Grenache. The blend's components vary from lot to lot.
Tom

Periscope Cellars in Emeryville made several experimental blends with Pinot and Syrah and I think even Pinot and Zinfandel Doesn't look like they are doing that any more, though...http://periscopecellars.com/wine/

I vaguely recall that they all transcended 15% abv and tasted as one might expect

The newer releases sound more intriguing, though. I should retaste. Their "room mate" Urbano Cellars, made a killer Petit Verdot as well.

[Robin Garr]

There has been a lot of discussion on various wine forums about winemakers adding Syrah/Shiraz to get color into Pinot Noir although I don't think any winemaker has owned up to doing this.

Mike, even in Burgundy, the practice of blending a little Rhone Syrah into the Pinot Noir for color and body was an open secret in historic times, 19th century and even into the 20th, when (as I understand it) the procedure was called "Hermitaging."

There has been a lot of discussion on various wine forums about winemakers adding Syrah/Shiraz to get color into Pinot Noir although I don't think any winemaker has owned up to doing this.

Mike, even in Burgundy, the practice of blending a little Rhone Syrah into the Pinot Noir for color and body was an open secret in historic times, 19th century and even into the 20th, when (as I understand it) the procedure was called "Hermitaging."

Into Bordeaux as well. The wines were probably better for it, particularly in thin vintages.

The Belgian merchant Vandemeulen whose claret and Burgundy bottlings up to the 60s are prized in auction rooms was rumoured to have various recipes; a dash of port here, cassis there and so on. And up to the time Britain joined the EU, a lot of "burgundy" there had seen more Grenache and even Carignan than Pinot.

In the 19th century, Bordeaux that had been "Hermitaged" by blending in syrah from the Rhone sold at a premium compared to the unblended product.

One of the downsides of the AOC system is that insistence on purity of geographic origin doesn't always result in the best wine.

-Paul W.