Hmmmmmm…this statement is not so “plainly” to me, John.
The reason, as I understand it, that Viognier was interplanted w/ Syrah in C-R was that Viognier was an
aerly-ripener there and when the Syrah was finally ready to pick, the overripe Viognier added a little alcoholic
boost to the C-R so that use of chaptalization was lessened. My impression (and I could very well be wrong)
that the claim in C-R to give it an aromatic lift and soften the tannins of Syrah was something that came along later.
The skeptic in my questions what Viognier brings to C-R Syrah. I’ve never tasted a C-R made w/ no Viognier and
one with 5% (or 10%) Viognier included, but would surely love to do so.
OTOH, I’ve been in cellars w/ winemakers where they took their Syrah and added 10% Viognier to it and danged if I
can identify exactly how that 10% addition changed to wine. No aromatic lift that I could identify, no softening of
the tannins that I could tell. Maybe it’s just that my palate is shot, though.
Tom