We're getting some Syrah grapes in Thursday (from western Colorado -
warm days, cool nights, low humidity - if that has any bearing) and was
looking around to see what fermentaton temps. most people used for this
variety. I'm pretty happy with some wine we made from Syrah grapes a
couple of years ago, but think there's always room for improvement. I
tend to ferment at the lower end of the recommended range for most
yeasts since I found that my homebrew was always better following this
practice, and have read that higher temps. can result in more
undesirable flavors in wine such as acetic acid and fusel alcohols, but
I see that lots of vineyards ferment Syrah/Shiraz at fairly high temps
(around 30C, 86F) esp over in Oz.

Just wanted to see what kind of temps. most of you ferment reds at
(esp. this variety) and how you think higher or lower temps. affect the
wines in question.