Jaffurs Wine Cellars 1996 Syrah
Jaffurs Wine Cellars PO Box 1452 Summerland, CA Vintage: 1995 Variety: Syrah Appellation: Santa Barbara Price: $20 Rating: 89
	Anthony Dias Blue Tasting Notes: This wine is fleshy, spicy, tangy and brisk. It has lots of ripe, juicy, complex Syrah flavors, with plum, black cherry, wild berry and spice. It finishes with a fruity aftertaste that offers depth and richness.
Winery Notes: Jaffurs Wine Cellars is dedicated to producing great Rhóne varietal wines with a new-world independence. It is one of the newest wineries in Santa Barbara county. Owner/winemaker Craig Jaffurs, working out of the Central Coast Wine Warehouse in Santa Maria, produced his first wines during the 1994 harvest. During the 1997 harvest, production increased to 2800 cases including Syrah, Matilija Cuvée (a Grenache-based blend), Mourvèdre, Viognier, and Roussanne. All wines are carefully made in small lots. Jaffurs Wine Cellars owns no vineyards. Wine grapes are purchased from three premier Santa Barbara County vineyards: Thompson (Syrah), Bien Nacido (Viognier, Syrah), and Stolpman Family (Syrah, Grenache, Mourvèdre, Viognier, and Roussanne) vineyards. A limited quantity of Syrah grapes is also purchased from the French Camp Vineyard in San Luis Obispo County. Craig Jaffurs is a refugee from the Aerospace industry where he spent 17 years as a cost analyst. He worked as a cellar rat at Santa Barbara Winery for five harvests where Bruce McGuire, SBW's winemaker, began prodding Craig towards a career in wine. Several home winemaking vintages and a few classes at U.C. Davis later, the winery was born. When his first wine, the 1994 Santa Barbara County Syrah got rave reviews in Wine Spectator (scored 91) and Wine Advocate (scored 90), the future was set. Craig is not looking back. Away from the winery, Craig loves surfing, fly fishing, and bonsai.   Tasting Notes—December 1998 Wines Bonny Doon 1996 Syrah Jaffurs 1996 Syrah Matanzas Creek 1996 Chardonnay Matanzas Creek 1995 Merlot Recipes Cheese Parcels Lamb Kebabs Mussaka—Eggplant and Lamb Casserole Portobella Mushrooms and Garlic Casserole

 
 

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This page created December 1998

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