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Oregon’s cool climate has made it a source
of acclaimed Pinot Noir, but this red makes
a case for the region’s Syrah, too.
What You Need To Know
Most of Oregon is too cool to grow
Syrah, the signature grape of France’s northern Rhône Valley. But
in the southern part of the state, not far from the California border,
the Rogue Valley gets warm enough to ripen this heat-loving
grape. RoxyAnn owner Jack Day took a chance by planting Syrah
on his Rogue Valley property a decade ago, but risk-taking might
be in his genes—he comes from a family that helped pioneer
Oregon’s orchard farming business in the early 1900s. Warm days
and cool nights give this Syrah its spicy, vibrant fruit and firm
Blackberry and cherry
aromas have a peppery
edge typical of Syrah.
Brawny but polished,
with deep, smoky black
cherry and spice notes.
Cellar temperature—the bottle should be
cool to the touch.
Grilled, braised or roasted red
meats, especially lamb.