Phenolic maturity is the most important determinant of ripeness in Syrah. Sugar (hence alcohol potential) is not so important providing flavour and colour potentials have been achieved. 12.5% to 14% alcohol is quite sufficient and easily achieved. Clean fruit with adequate acid levels is then the main criteria. Syrah is thick skinned and can withstand a relatively hot fermentation and extended maceration times to provide maximum extraction.
The deep purple of young wine gradually progresses towards a dark crimson red. Fruit and floral aromas can develop quickly and, whether in barrel or tank, the wine appears to be drinkable within months. This is deceptive however, as oxygen and time will stimulate a roller coaster of compound changes during the first year that requires careful monitoring. Racking, fining and micro-oxygenation may well be used before the wine is judged ready for bottling. Once bottled, a further period of ‘rearrangement’ will take place in the bottle that will determine its release date and its cellaring potential. Almost without exception, time will improve a well-made Syrah, supplying the elegance and finesse that distinguishes it from other varieties.