begging your indulgence, here, Tom. I think I've made Syrah wine from somewhere between 15 and 20 different sites,(17, I think) over the last 27 years, and each of them has exhibited, to a greater or lesser degree, the smoky, pork/ham/baconfat aromatic/flavor character before ever touching wood. Climates (and vintages) from cold to hot.
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Don't know why a man can't make his way through this life, without diggin himself into a hole; don't know why I can't give these blues away, to save my soul...