Very deep garnet-purple in color, the 2009 Shiraz gives a wonderfully spicy nose of Sichuan pepper, cumin seeds, cloves, cassia and star anise over kirsch, blackberry preserves and vanilla. Full bodied and voluptuously fruited, the palate has medium-firm grainy tannins, medium-high acid and a long chewy finish. Drink this one now to 2018+. Importer: The Ravensvale Group, Naples, FL; tel. (800) 580-0052

Displaying a very deep garnet-purple color, the 2008 Shiraz has a nose of pepper, crushed blackberries and blueberries plus nuances of pepper, nutmeg, and marmite. High acidity and a medium level of chunky tannins support the generous full-bodied fruit and linger into the long finish. Drink this from 2011 to 2016. Having recently stepped into his father’s shoes who had been making wines at this small estate (8-10,000 cases) in the Pyrenees since 1979, Mark Summerfield has been working incredibly hard to tweak and improve quality in the vineyards and the winery. It shows – there’s not a wine that’s less than outstanding amongst his current releases.Note: Because of conflicting brand names, these wines are labeled as “Syan” in the USA market and parts of Europe and Asia, but elsewhere they are sold under the family name, “Summerfield.” Importer: The Ravensvale Group, Naples, FL; tel. (800) 580-0052

The purple-colored 2006 Shiraz offers an alluring aromatic array of plums, spice box, violets, vanilla, and blueberry compote. This leads to a full-bodied, smooth-textured Shiraz with gobs of succulent fruit, excellent concentration and balance, and a fruit-filled finish. It will evolve for several years but can be enjoyed now. Syan is known as Summerfield in markets other than the United States. It is a small, family-run winery that employs the renowned Drew Noon MW as winemaking consultant.Importer: Jane Delaney, The Ravensvale Group, Naples, FL; tel. (800) 580-0052

This wine boasts a heavy wooden overlay, but the final result is a full-bodied, lushly textured Shiraz powered by caramel, vanilla, leather, cedar and baking spices. There’s sufficient length and tannin on the finish to think it might even improve over the next 10 years or so.——J.C.(12/15/2008)—— 90