Store
Margerum Black Oak Vineyard Syrah
2006
Syrah
Bold
United States
Pork
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Santa Barbara County and its sub-regions are bordered on two sides by the Pacific Ocean and threaded by several valleys with varied soils and microclimates. The coolest parts of Santa Barbara are ideal for growing Pinot Noir and Chardonnay and the warmest parts are well-suited for Cabernet. In certain other microclimates, varieties like Syrah and Grenache produce some of the most exciting Rhône-inspired wines in all of California.
California Syrah is generally intensely flavored and a bit gamy, so full-flavored meats like lamb and venison are good companions. Likewise, bacon or savory pork dishes can match well with Syrah, especially when combined with bay leaf, olive, anise, coriander or cumin accents.
Serve at cool room temperature (64°F).
Doug Margerum opened the now legendary Wine Cask wine shop and restaurant in 1981 in Santa Barbara, which soon became an epicenter of the fast-advancing wine culture of the lower Central Coast. In 2001, Margerum began producing Syrah, Sauvignon Blanc and Pinot Gris under his own label. In 2007 he sold his wine shop and now focuses on making and selling his own wines from the region to which he has devoted three decades of his life.
"This wine is young and powerful. It really needs to age," says Doug Margerum of this 100-case production single-vineyard Syrah. This deep red has impressively layered aromas of blueberry, menthol, bergamot, thyme, plum, cherry and coffee, and flavors of blackberry, black cherry, espresso and clove. If possible, we recommend that you decant the wine one hour before serving.