Syrah, Tous les Jours, Santa Ynez Valley, Andrew Murray Vineyards 2023
James Suckling 93 (2026); Vinous 93 (2026); Jeb Dunnuck 92 (2026)
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £20.40 — £5.10 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Andrew Murray is one of the names that put Santa Barbara Syrah on the map, and Tous les Jours is his everyday bottling: 18 months in barrel, hand-picked at night, and a very Rhône-like balance of fruit and savoury pepper. Good California Syrah at this price is scarce in the UK, which is why it is here.
At a glance
- Grape
- Syrah
- Region
- California, USA
- Alcohol
- 14.50%
- Body
- Full
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Short (3-5 yrs)
- Pairs with
- Red Meat, Barbecue, Poultry & Pork
How it tastes
Classic cool-climate Syrah: rich black fruit layered with forest floor, white pepper and black olive. The palate is opulent and generous but stays in balance, with the savoury notes keeping the richness honest — 100% Syrah.
The producer
Andrew Murray abandoned palaeontology studies at UC Berkeley after falling for Syrah and Viognier on a trip through the Rhône in the late 1980s, trained in Australia and at UC Davis, and founded his Santa Ynez Valley winery in 1992; the estate is Sustainability In Practice (SIP) certified. The valley's transverse mountain ranges funnel Pacific breezes inland, giving a long, cool growing season from February to November on sandy, gravelly ancient sea-bed soils that naturally curb vigour, and the grapes are picked entirely by hand at night. Tous les Jours was fermented from a mix of whole clusters and destemmed fruit in small open-top vats with gentle manual punch-downs, then aged for 18 months in barrel, where malolactic conversion happened naturally.
Food and drinking
Pour it with grilled lamb, a peppered steak, slow-cooked pork shoulder, or anything with char from the barbecue; it also suits roast duck and mushroom dishes. Serve at 16–18°C, with a short decant if you can. Drinking well now, it will hold and gently develop for three to five years. Suitable for vegetarians and vegans.