We aged the new wine in the barrels for ten months, in constant contact with the yeast lees. This procedure allows for the development of what the French call ‘Noisette’, an aroma reminiscent of Hazelnut that is a valuable part of the aging process.

I was introduced to Venice in the spring of 1994, when Barbara and I traveled there to attend a friend’s birthday party. It wasn’t really extravagant, as we had already planned to meet in Paris after my business trip to France, so we just postponed our return home by a few days.

I remember the Neyers 2019 Syrah for its lovely aroma and beautiful balance. It’s not a powerhouse, but it’s as gratifying a Syrah as I have ever enjoyed.

After a toast, he sipped the wine, and with his typical bright smile, turned to me and said, “This is delicious.” I was flattered. “Why do you make Carignan,” he then asked? An answer was hard to come by, so I changed the subject.