Today’s review is of a Sicilian varietal Syrah made by excellent Sicilian winemakers Planeta.
As usual, let’s first provide a brief overview of the Syrah grape variety.
The Bottom Line
Overall, I loved this Sicilian take of an international grape variety! Planeta, Syrah Sicilia Rosso IGT 2007 ($35) was a luscious red, with an elegant bouquet, interestingly devoid of those animal fur notes that Syrah from other geographic regions may exhibit. Despite its muscular ABV, the wine was wonderfully balanced and offered supple tannins counterbalancing its silky smoothness. Its rich, pleasant mouth flavors completed the picture.
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About the Grape
Syrah is a black-berried grape variety that is indigenous to the northern Rhone region of France, where it was first mentioned in a document dating back to 1781 under the name “Sira de l’Hermitage“.
DNA analysis proved that Syrah is a natural cross between Mondeuse Blanche (a Savoie variety) and Dureza (an Ardeche variety) that probably took place in the Rhone-Alps region.
Syrah has historically been mostly grown in the Rhone Valley in France and in Australia under the name Shiraz, although recently its planting has become more widespread (as in the case of the Sicilian Syrah that we are going to review) as a result of an increasing popularity of its wines.
About the Estate
Planeta’s Syrah is made out of grapes coming from the 42 HA Maroccoli vineyard situated at 450 mt/1,475 ft above sea level within Planeta’s Ulmo estate, located near the town of Sambuca di Sicilia (Agrigento), on the western coast of Sicily. The Maroccoli vineyard density is 5,000 vines/HA.
Ulmo is the first and the oldest among Planeta’s current estates: it became operational in 1995, along with its winery, and it encompasses some 93 HA of vineyards (including Maroccoli) where Chardonnay, Merlot, Grecanico, Nero d’Avola and of course Syrah are grown in different crus.
Our Detailed Review
The Planeta, Syrah Sicilia Rosso IGT 2007 that I had was a red wine made from 100% Syrah grapes grown in the Maroccoli vineyard and had 14.5% ABV. It is available in the US where it retails for about $35.
The wine fermented in steel vats for 12 days at 25C/77F and aged 12 months in French oak barrique casks, 1/3 of which were new and the remaining 2/3 previously used ones. As you may know, the reason for using barrels that had already been used before is to limit the interference of the oak with the organoleptic profile of the wine, so that the tertiary aromas developed during the barrique aging period do not overwhelm but rather coherently complement the fruity secondary aromas developed by the wine in the fermentation phase.
As usual, for my review I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.
In the glass, the wine poured ruby red with purple hints and viscous when swirled.
On the nose, its bouquet was intense, moderately complex and fine, with aromas of black cherry, plum, tobacco, soil and leather.
In the mouth, the wine was dry, with high ABV and smooth; it was moderately acidic, tannic and tasty. It was full-bodied and perfectly balanced. Its mouth flavors were intense and fine, with notes of black cherry, dark chocolate, sweet tobacco and black pepper. Its tannins were supple and masterfully integrated. The wine had a long finish and its evolutionary state was in my view approaching its maturity, meaning the peak in terms of its potential (in other words, for best results enjoy it now or in the next year or so).Follow FsT on: