I enjoy a robust, spicy finish to my reds. On a recent tour through
Washington wine country, I found a malbec and syrah that were
fantastically spicy and peppery. The winemaker said that tannins and
yeast were the primary factors that determined how peppery of a finish
you get. He was understandably vague, though.

Has anyone been able to consistently (or accidentally) achieve this
affect? If so, what grapes, yeast, fermentation temperature, brix,
pH, and TA did you have?

Thanks in advance.

-Greg