Need Advice on Aging Wine

[oostexan]

Hey guys, I would appreciate a little advice please, if its not too much trouble.

Lately, I have been on a Cali Syrah kick. Frankly, I have been buying a lot of the wild stuff - very concentrated, very fruitty, ripe, and somewhat high in alcohol. Yep, these guy are not terrible balanced, can overwhehlm food, etc. - but it is damn fun juice! So I am in a bit of a quandry.

In the past I have been a Bordeaux, Cali Cab, and Southern Rhone kinda guy. I know how to age these varietals and what to expect. I always put a minimum of 7 to 8 years of age on them, and sample them as they go on the rise.

These cali fruit bombs, I have no idea what to do with.

A part of me thinks that a few years of bottle age will soften out the tannins and make them a little more velvety, and make these guys a little more tame and enjoyable. That would work great for a few of the Pax and JC Cellars Syrahs and Petit Syrahs that are so concentrated, I can barely drink them. But I do not want to lose that distinctiveness that these wines bring. I do not want that ripe fruit to go away!

So this is my question - what are you guys doing with these types of wines? I am primarily talking about bottles such as the following:

Rosenblum - England Shaw Syrah, Rockpile Zin, etc.

Ridge Zinfindels - Paso Robles, Lytton Springs, etc. These are not too big.

Jc Cellars - All of their Syrahs, Petite Syrahs, etc.

Pax - Syrahs (Cuvee Christine, etc.)

Novy - Sonoma Syrah, Page Nord Syrah, etc.

Thank you in advance ladies and gentlemen!