Appropriate and insightful remarks - thanks! While I recognize the
impact of terroir, vineyard practices etc.... I keep seeing various
clones that must have distinct characteristics to warrant unique
numbers. Why? Further thoughts on how I can learn more?

Ric wrote:
> I have to agree with the previous post regarding Syrah; in my experience,
> vineyard management practices, harvest decisions, and vinification
> techniques have more to do with the fruit forward character of Syrah than
> the clone.
>
> The Australian methods that produce such rich wines depend, IMHO, on a few
> key vinification techniques; ripe harvesting ('damn the acid, get the sugar
> up'); acid adjustment right at the outset of primary; lots of oxygen
> throughout primary ferementation; and rack-and-return (delestage) which
> again increases oxygenation, but also gets the seeds out earlier, reducing
> tannins. The Aussie's also seem to prefer American oak over French, although
> some of the most interesting south australian wines I've had recently have
> been unoaked (such as the Torbreck 'Juvenile').
>
> I got my own Syrah vines simply by going to a vineyard from which I was
> familiar with some of the resulting wine. I offered to help prune - and in
> return, was allowed to keep a load of cuttings, from which I self-rooted the
> cuttings. If I were to do so now, I would graft such cuttings on to existing
> rootstock in the vineyard. Don't know the clone #'s.
>
>
>
>
> > I'm interested in planting Syrah, Barbera and Zinfandel and I'm trying
> > to find specific info on clonal characteristics with no avail.
> > Suggestions? I'm looking for a Syrah clone with a more fruit forward
> > approach (Australian) as opposed to the French peppery approach. Also
> > looking for Zin that's more likely to result in a good late harvest
> > wine if conditions are appropriate.
> >