Syrah

The History of the Syrah Grape Variety

Syrah is an ancient variety. The offspring of two local varietals that grow in the French Alps, Dureza and Mondeuse Blanche, which most probably grew wild along the Rhône River for centuries before being domesticated. Nevertheless, Syrah’s ancestral home and origin are still unknown. Some sources suggest the grape arrived in Southern France from the city of Shiraz in Persia, while others suggest it was born from a wild crossing somewhere along the French Alps and its valleys.

Ancient Romans in the area recorded that a grape with similar characteristics to Syrah grew in the Rhône Valley as early as 77 DC. Pliny the Elder described an inky red wine with a peppery character. Celtic tribes already made wine with it, an endeavour the Romans overtook after conquering the region.

To grow Syrah in the steep hills overlooking the Rhône River, the Romans carved terraces, some of which are still cultivated today. Syrah wines, mainly those from Hermitage Hill, were immensely popular in the Middle Ages. The best vineyards have excellent sun exposure thanks to these terraces.

Syrah was one of the first exports to the New World, particularly in Australia. James Busby, the ‘Father of Australian wine’, imported the red grape in 1831. The grape became the country’s flagship grape under the name of Shiraz.

Wine Regions

About 40% of wines made with Syrah are French. Australia produces nearly as much, with 35% of the market. The United States is the third-largest source of Syrah with approximately 10% of the market, followed by South Africa, Chile and others.

France is still the most reputable source of mono-cepage Syrah and Syrah-based blended wine. Both the Northern and Southern Rhône champion the grape. Appellations such as Côte-Rôtie, Hermitage, Cornas and Saint-Joseph are well known for their elegant Syrah. Producers here will sometimes blend it with small amounts of white Viognier. In contrast, southern appellations, including Côtes du Rhône and Châteauneuf du Pape, often use the grape as a blending component.

Appellations in Southern France, in Languedoc-Roussillon, cultivate large amounts of Syrah and bottle it as a mono-varietal wine or a blend; typically as GSM blends (Grenache - Syrah - Mourvèdre). The most affordable wines are labelled under the IGP Pays d’Oc.

Syrah produces noteworthy wine outside of France in Australia’s Barossa, Clare and Eden Valleys, mainly when using old-vine Shiraz. In America, winemakers in California and Washington State produce attractive wines with Syrah, while in South America, Chile capitalises on well-made, affordable wine made with the grape. One might also find Syrah made in other wine-producing countries not mentioned above, including Italy, Spain, Mexico and many others.

Wine Styles and Tasting Notes

Syrah grows in relatively warm climates, as it benefits from above-average sunlight. The vigorous variety withstands drought as it digs deep into well-draining soils. The result is small, concentrated berries with thick skins that produce inky red-purple wine with elevated tannins, elevated alcohol and moderate acidity.

French Syrah is often made traditionally, aged in old vats instead of in new oak. This results in elegant, textural and rustic wines with vibrant red and black fruit aromas and a distinctive black pepper scent. Cold-vintage Syrah is more earthy and herbal than warm-vintage Syrah and can offer scents reminiscent of black olives, leather and barnyard. Warm-vintage Syrah often displays ripe plums and blackberry jam aromas with less noticeable earthbound aromas. In both cases, French mono-varietal Syrah is robust and elegant.

A second wine style for French Syrah results from blending the potent grape with other local varietals, most commonly Grenache and Mourvèdre. These wines are more complex on the nose and often have more pronounced acidity but are rarely as concentrated as those made one hundred percent with Syrah.

Australia produces a distinctive wine style with Syrah. The wines are bigger and bolder; the tannins are chewier, and the aromas are redolent of ripe and over-ripe red and black fruit, often with hints of new American oak, including cacao and vanilla.

Food Pairings

Syrah is a full-bodied red wine, and is best enjoyed with hearty meals, including fatty beef cuts, goat, sheep and game. Roasted and stewed meat, charcuterie, sausages and meat pies are compatible with Syrah. Offal-based dishes like Scottish haggis are flavourful and fatty enough to balance Syrah as well. In the kitchen, seasoning food with black pepper is an easy way to make it compatible with old-world Syrah.

Syrah has less noticeable tannins and higher acidity when blended, making it compatible with less intense meals, such as lean red beef and feathered game.

Most wines made with Syrah are best enjoyed three to five years after vintage, while the most memorable examples, such as those from Côte-Rôtie and Hermitage, will evolve for decades — these are worthy of any collection.