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. 

The 2013 Syrah Sonoma Coast comes across like a peppery, meaty St.-Joseph from Northern Rhône. Loads of black raspberry, blackberry fruit, considerable spicy notes and a hint of barbecue smoke are all present in this medium to full-bodied, delicious, seductive style of Syrah to drink over the next 7-8 years.