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. Rich, full and layered, the most backward of the three wines, and probably needing several more years of bottle age is the 2013 Syrah Rodgers Creek. This wine shows more structure, tannin and bacon fat along with cassis and floral notes. It is full-bodied, structured, masculine, and somewhat resembles a Côte Rôtie from the Côte Brune. Once it hits maturity in several years, it should drink nicely for at least 10-15.