Jean Farris Winery in Lexington announced the release of their 2007 Syrah in their July newsletter.   Ben O’Daniel, owner states “After 19 months in the barrel and and repeated tastings, the wine is true to syrah style.”

From the Jean Farris July 2009 Newsletter:

“The Tempest has always been one of those wines. It was an original concept that just seemed to work in my mind and in the winery. The Viognier has always been a challenge, the needy child. Then we have the 2007 Syrah. This is not a large production for Jean Farris but it has been a learning experience.

The 2007 growing season was not great; the Easter Freeze limited yields on everything. With the reduced yields the fruit came in like a lumbering ox; big berries, with ruby coloring, flavors of tea and hints of berry under a tannic skin. I had to pull a few tricks out of my sleeve to tame the beast.

After 19 months in barrel and repeated tastings, the wine is true to the syrah style. In France the tradition is to blend the Syrah with Grenache and Mourvedre. The Grenache adds a light cherry or raspberry fruit while the Mourvedre adds a little rounding and supports the spice notes of the Syrah. In the lab I begin the blending of the Jean Farris Syrah with Mourvedre from the Desimone’s Grimes Mill Vineyard and then added a splash of Grenache, swirl, sip, and… reblend.

A blend is rarely an immediate success. A percentage here or there can make the difference. So after a few trials I arrived at a blend I like. I prepared a sample of the blend and over dinner we looked into every nuance of the wine, every flavor, tannin levels, mouth feel. It was good. I pulled the wine from barrel and now we have it to offer you.

The wine is still dense. The nose gives hints of dark cherry, and smokiness. While on the palette the fruit is of candied cherry, currents and spice. A layer of herb underlies the fruit and offers deep complexities. The finish is warm and bright. The wine has power and structure; it is a wine that changes with each taste. It offers itself with coaxing, not yielding all its secrets easily but in time like a new friend. Our hope is that you will enjoy the Syrah and that it may enrich a meal, or time with old friends.”