Sounds like terrific wines! Thanks for the suggestions. Cheers!

My pleasure. Glad you're enjoying them. Cheers!

I've heard both, though I tend to hear black more than white. I tend to list the descriptors I hear a lot, and I don't have space to list all of the possible ones out there. For what it's worth, what tasters are perceiving in a wine when they get that descriptor is probably a chemical called rotundone that present in both white and black pepper, though in higher concentrations in white than in black; so, what may be happening is that Syrahs with lower concentrations of rotundone are perceived as black peppery while those with more are perceived as white peppery. Thanks for the question and hope that's helpful. Cheers!

+Swapnil Sabnis Thanks! I'm really enjoying doing these varietal casts; thanks again for the suggestion.

A year ago, for science, I had a Pays d'Oc Syrah, a Chilean Syraz from Rapel valley and an Australian Syraz from a region I can't recall. It was very intriguing to see how different this grape varietal can express itself in different terroires and climate zones. Chile and obviously France have become my go to places for the grape since then. Thanks as always for the informative cast.