David Ramey has always done a terrific job with Syrah and it seems to me that a lot of his efforts with this varietal are rarely noticed. All of his Syrahs are co-fermented with 3% to 5% Viognier, which gives uplift and extra dimension to the aromatics. Usually 20% to 25% whole clusters/stems are used during the fermentation and all are aged in 100% new French oak. 

Even richer than the 2013 Syrah from Sonoma Coast is the 2013 Syrah Cole Creek, which has an opaque purple color and notes of forest floor, lavender, violets, blackberry and cassis. It is dark and rich with an almost honeyed style, no doubt from the co-fermentation of Viognier. Drink now-2024.