Syrah, also known as Shiraz, is a dark skinned grape that originated in France. Although some legends claimed that Syrah grapes originated near the city of Shiraz, in Iran, DNA testing in 1998 proved this to be false. The testing revealed that the grape is a cross between the black grape Dureza and the white grape Mondeuse Blanc. While DNA testing does not show how old the Syrah grape is, some believe the first mention of wines made from this grape was by Pliny the Elder in the first century in his work Naturalis Historia.
Syrah vines are relatively good producers. They bud fairly late, and ripen in mid season. The grapes require heat to get fully ripe, but can lose their character if allowed to get even slightly overripe. The grape is thick-skinned and dark, almost black. It makes for intense wines with deep violet or near black color, a rich, almost chewy mouth feel and generally higher alcoholic strength. In general, wines made from Syrah tend to have more spicy characteristics than fruity, and are know to be rather sumptuous and lavish. Syrah tends to lend flavors that more closely resemble dark fruits such as blackberry over red fruits such as cherry. However, as with most grapes, terroir plays a huge role in the development and taste of the grape and wines the grape produces.
Syrah should not be confused with Petit Syrah, which comes from a grape called Durif, which are smaller than Syrah grapes. Petit Syrahs are similar to Syrahs, but are generally more full bodied and tannic, due to the smaller and thicker skinned grapes.
Syrah in France:
More than half of the worlds Syrah grapes are grown in France. Syrah is the primary grape used to make the famous red northern Rhone wines of Cote Rotie and Hermitage. In southern Rhone it is blended with Grenache to add backbone and structure to Rhone blends such as Cote du Rhone and Chateauneuf du Pape.
Gangloff La Barbarine Cote Rotie. $99.
Saint Cosme Cotes du Rhone. $17.99
Syrah in the U.S.:
Syrah first came to California in 1878, introduced by J.H. Drummond, and was used to make wine labeled Hermitage, after the famous wines from France. Most of the states Syrah grapes were killed by phylloxera before 1900, and the grape wasn’t used again in California until the Christian Brothers reintroduced it in 1959. It has become fairly widely used since then, and its use has migrated north into Washington State. It is used both as a blending grape, primarily in the warmer climates such as Napa, and is also used to produce varietal based wines, often grown in more mountainous regions.
Boom Boom Syrah, Washington State: $19.99.
Shiraz in Australia:
The Syrah grape was introduced to Australia in 1832 by James Busby, where it is called Shiraz. It is Australia’s most widely grown red grape, and Australia is the second largest producer of Shiraz behind France. Its popularity in Australia arose in the 1980’s and continues through today. It is grown in western and southern Australia. Australian Shiraz is considered to by more robust and fruity than French Syrah, with rather high alcohol content. Australians have also begun to blend in a small amount of the white grape, Voignier with Syrah to add apricot notes to the wine.
Layer Cake Shiraz, South Australia: $17.99.
Yalumba Shiraz/Viognier: $11.99.