Syrah (Santa Barbara, CA)

Sitting neatly between the Santa Ynez Mountains and the Pacific Ocean, Santa Barbara, California has been described as the American Riviera. It is known for its high-end tourism industry as well as being an outpost for many of the Hollywood elite.

While its Euro-centric origins are Spanish (Portuguese explorer Joao Cabrilho was sailing for the Spanish), by the early 19th century, Santa Barbara had become a Mexican territory. Early in the Mexican-American War, however, fell without battle to US troops and was annexed as part of the US in the Treaty of Guadaloupe Hidalgo that ended that war in 1848. Two years later, California became a state and within the succeeding ten years, the population of Santa Barbara exploded, more than doubling.

The climate of Santa Barbara is somewhat unique and actually quite stunning. Because it sits essentially parallel to the westerly breezes coming off the Pacific Ocean, it gets the moderating effects. So, it's weather is neither as warm in the summer nor as cool in the winter as areas just barely inland. According to US News and World Report, this gave Santa Barbara the #1 climate in the US. Summers are characterized by morning fog. Even in the heat of the day while it does occasionally experience termperatures nearing 40C/104F, the average daytime high is only about 23C/73F and winter overnight lows average about 9C/48F. Rainfall, especially in recent years, is typically quite sparse with almost none during the growing season.

While the morning fogs remind one of Burgundy and thus Santa Barbara has become perhaps best known for its Pinot Noir and Chardonnay, the constant summer afternoon sunshine makes it ideal for Syrah. And, while many of the Syrahs are produced within the limits of Santa Barbara, just as many are within the other, much warmer in the summer and cooler in the winter American Viticultural Areas (AVAs) of Santa Barbara County.

More than anywhere else, that place is Ballard Canyon, right in the heart of the Santa Ynez Valley. With a soil that is a mixture of Pacific sand, clay, and limestone, it is porous while nutrient poor allowing for natural drainage, but stressing the grapes. 

The Syrah here is typically harvested early producing a floral and vibrant wine of much lower alcohol than found in the much warmer Sonoma and Paso Robles. Tannic and acidic enough to be quite ageworthy, these wines are typically far more subdued and food friendly than the alcohol bombs that often suit the traditional Old World palate. Expect a reserved wine that will produce wonderful earth tomes after having the patience to lay these wines down for 10 years or so.

Drink these wines with rack of lamb with roasted root vegetable and a simple salad drizzled with balsamic vinegar and extra virgin olive oil.



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