2021 Fervor Edward Syrah, Great Southern

The effortless ease and power of Frankland River is evident immediately with this excellent syrah style. Perfumed aromas of spicy red and blue fruit with notes of plum and sage and just a little ironstone rust. The palate is deeply intense but delivers with poise and precision. Love the slightly earthy ironstone gravelly characters which complement the natural fruit sweetness. Outstanding. Cellar 12 years,

97 points Ray Jordan, Wine Review 2026 

Out in Western Australia’s Great Southern, where vast distances and a cool maritime influence shape wines of detail rather than sheer power, Fervor has built a following for expressive, small batch releases that celebrate site and season. The Edward Syrah is the flagship, named with a personal touch and crafted with a focus on finesse, spice and structure rather than weight.

The 2021 vintage was an excellent one in the region, long and even, allowing Syrah to ripen slowly and develop complexity while holding onto freshness. Aromatically it sits firmly in that cool climate spectrum, dark cherry and blackberry layered with violet, cracked pepper and a savoury thread of olive and smoked meat. There is a gentle spice note and a hint of graphite that adds depth.

On the palate it is medium bodied but intense, with fine, tightly woven tannins and a line of acidity that gives the wine real drive. The fruit is precise and controlled, moving into more savoury territory on the finish, spice, earth and a subtle mineral edge that lingers. It feels composed and structured, very much in the northern Rhône mould.

Winemaking leans toward a hands off approach, with careful use of whole bunch and restrained oak to build complexity without masking the fruit. The result is a Syrah that feels detailed and layered, offering both immediate appeal and the ability to evolve.

This is a natural partner for dishes with a bit of depth. Lamb cutlets with rosemary, duck breast with a cherry glaze, or slow cooked beef all work beautifully. It also pairs well with earthy flavours like mushrooms or lentils.

Give it a little air now, or cellar for eight to twelve years as it develops more savoury complexity, with notes of leather, spice and forest floor emerging while the structure softens.