Shiraz/Syrah

  • Aromas and flavors:  (aromas that tend to be more spicy than fruity) raspberry, black pepper, licorice, violet, cassis. Violets, smoke, tar, dark chocolate, bacon, chewy texture and richness
  • Cooler climates tend to show more prevalent tannins and the black pepper and mint
  • Hotter climates are fuller bodied and softer tannins with more earthy, leather, licorice and anise
  • Often high in Alcohol and ages well
  • French wines : Cote Rotie, Hermitage, Coteaux du Languedoc, Cotes de Provence, also forms the backbone of most Rhône blends, including Chateauneuf du Pape
  • Principal grape in the north of the Rhône Valley (classic area)
  • Côtes du Rhône:  such as Côte Rotie or Hermitage(traditionally perfumed with Viognier ) and also wines of Languedoc-Roussillon
  • More than half the world’s total Syrah acreage is planted in France
  • Genetic cross of two relatively obscure varieties, mondeuse blanc and dureza
  • Syrah (or Serine) is supposed to have been brought in the south of France from the region of Syracuse by the Romans
  • Syrah appreciates poor soil and hot climate and requires heat to get fully ripe, but can lose varietal character when even slightly overripe
  • Syrah perfectly acclimated itself in California, Australia, (especially Barossa Valley) and South Africa