California as a wine producing region has grown in size and importance considerably over the past couple of centuries, and today is the proud producer of more than ninety percent of the United States' wines. Indeed, if California was a country, it would be the fourth largest producer of wine in the world, with a vast range of vineyards covering almost half a million acres. The secret to California's success as a wine region has a lot to do with the high quality of its soils, and the fact that it has an extensive Pacific coastline which perfectly tempers the blazing sunshine it experiences all year round. The winds coming off the ocean cool the vines, and the natural valleys and mountainsides which make up most of the state's wine regions make for ideal areas in which to cultivate a variety of high quality grapes.
The most important grape of the Northern Rhone Valley, Syrah is quickly becoming one of the most noted grapes planted in America. America's best bottlings hail from the Central Coast, Santa Barbara, Sonoma County and Napa Valley. Syrah displays a spicy blend of black pepper and raspberries, with dark fruit undertones; full-bodied with smoke, tar and tannins. It is made into a few magnificent varietally labeled wines, but is also often the base grape for Rhone-style blends. There are those who believe that the Napa Valley should be planted mostly to Syrah, for it thrives in warm growing regions. In Australia, where it is the most-planted red variety, and in South Africa, the grape is known as Shiraz. While viticulturally identical with Syrah, Shiraz grown in Australia is typically sweeter and riper, with more chocolately notes than pepper and spices.