Syrah / Shiraz

Called Syrah in France and Shiraz in Australia: a deep, peppery red ranging from savoury Rhône to ripe, rich Barossa.

Red
Home: Northern Rhône, France
France, Australia, USA, South Africa

At a glance

Also known as

Shiraz
Sérine
Hermitage (old Australian name)

Colour

Red

Origin

Northern Rhône, France — a cross of Dureza and Mondeuse Blanche

Main regions

Northern Rhône (Hermitage, Côte-Rôtie, Cornas, Crozes-Hermitage), southern Rhône and Languedoc, Barossa and McLaren Vale (Australia), Washington, South Africa

Varietal or blend

Both. Single variety in the northern Rhône (sometimes with a little Viognier); part of southern Rhône and Australian GSM blends.

Body & sweetness

Medium to full-bodied, dry; also sparkling red Shiraz in Australia.

Taste & style

Flavour: Blackberry, plum and blueberry, black pepper, olive and smoked meat; chocolate and liquorice in warm climates.
Style: Deep colour and firm tannins. Cool-climate wines are spicy and savoury; warm-climate ones are plush and rich.

In the vineyard & winery

Growing: Fairly adaptable; does well on warm granite slopes of the Rhône and in hot Australian regions.
Winemaking: Often co-fermented with a little Viognier in Côte-Rôtie for colour and perfume; aged in French or American oak.

Food matches

Barbecued and grilled meats
Lamb, venison
Pepper steak
Hard cheeses

Notes

The old story that it came from the Persian city of Shiraz is not supported by DNA evidence.

From the glossary

A grape variety associated with the Rhone Valley region of France, famous for creating "Hermitage" red wine. There, some regard the grape as taking two forms, the Grosse Syrah and Petite Syrah, distinguished only by berry size.

From the Wine Grape Glossary by Anthony J. Hawkins (1931–2018), reproduced with authorship credit as he requested. Written in the 1990s.