Syrah is the iconic grape variety of the northern Rhône Valley. Also known as Shiraz in English-speaking countries, it is one of the 10 most widely planted grape varieties in the world. Because of its name, it was long believed to originate from Syria or Syracuse. This is not the case; we now know that Syrah is indeed French, a cross between Savoie and Ardèche. Deep in colour with bluish or violet hues, Syrah offers aromas ranging from raspberry, redcurrant and violet to white pepper (in cooler climates) and plum, blackberry, blackcurrant, zan and tapenade (in warmer climates).

Syrah, a truly French grape variety

The most mysterious and romantic tales have circulated about the origins of Syrah. Some claimed that the Syrah grape variety had been brought from Egypt to Gaul by the Roman legions, whilst others maintained that its true birthplace was Persia, as evidenced by the small town bearing the name Shiraz (the name used by Australians). Thus, the grape variety is said to have been brought to Marseille by the Phoenicians.

Another legend also states that it was brought back from the Persian Gulf in the 13th century, during the Crusades, by the Knight of Sterimberg, the very same man who had retired to the Hermitage hillside. 

In the late 1990s, researchers put an end to the myths, establishing that the grape variety is indeed French. Its genetic profile has even been traced: it is thought to be a cross between two little-known varieties, Dureza and Mondeuse Blanche.

Key ampelographic characteristics

Syrah is an easy-to-work-with grape variety that is vigorous, early-ripening and resistant to downy mildew, and can be blended or vinified as a single variety.

The bunches are small to medium in size and the berries are small. Syrah produces red wines with a good alcohol content, suitable for ageing and of very high quality.

This grape variety produces long, wind-prone shoots in the spring, requiring careful trellising. A light pruning is sufficient.

Syrah is prone to chlorosis and requires a suitable rootstock. It ripens quickly, so careful monitoring is needed to determine the optimal time for harvesting.

Location

Whilst the Syrah’s preferred terroir is the northern Rhône Valley (Crozes-Hermitage, Hermitage, Cornas, Saint-Joseph, Côte-Rôtie), the variety is also found in the southern Rhône Valley (Châteauneuf-du-Pape, Gigondas, Vacqueyras, etc.), in the Languedoc, in Provence and in the South-West. In all these regions, it is very often vinified as part of a blend, although it can occasionally be found as a single-varietal wine.

Of all the other countries, Australia is the one that grows the most of it (40% of its vineyards). Italy, California, South Africa and many others do so as well.

The profile of wines made from the Syrah grape variety

Syrah is a grape variety with intense colour (bluish, purplish), highly aromatic, with good tannic potential, full-bodied and moderately acidic.

Syrah is known for developing aromas of both red fruits (raspberry, redcurrant) and black fruits (blackcurrant, blackberry, plum, blueberry), as well as floral notes (violet) and spicy notes (white pepper). As it is prone to reduction, it sometimes displays notes of bacon or a slight smokiness. When grown in warmer climates, particularly in the Mediterranean basin, it also offers notes of zan (liquorice) and tapenade (green or black olives).

Food and wine pairings: what to eat with wines made from the Syrah grape variety?

Depending on its age and body, a Syrah pairs well with dishes such as:

• Roasted or grilled beef or lamb
• Game birds such as quail, simmered in a casserole dish in their own juices
• Duck breast
• 7-hour leg of lamb
• Marinated meat
• Spicy dishes
• Dark chocolate desserts

(Sources: Figaro Vin, Vins Rhône, PlantGrape)