Syrah / Shiraz & blends

Overview

Syrah is first and foremost famous for its home in the Rhone Valley and is a Mediterranean grape par excellence. It is vigorous and mid ripening, and produces deep coloured red wines characteristically scented of blackberry, leather, liquorice and tar, also often with purple flower notes and pepper spice. The tannin structure varies depending on climate as does acidity, body and alcohol, but Syrah often has very good balance between the different structural components.

Concrete is popular for fermentation of Syrah, and sometimes also large, seasoned oak casks. For ageing, varying degrees of new oak barrels are the norm for many of the world’s finest Syrah’s especially the more modern producers in the northern Rhone Valley, but also Tuscan producers and in all parts of the New World where fine Syrah is made. More traditional producers will prefer to age their Syrah in large oak casks which allows micro-oxygenation but doesn’t give any oak flavour to the wine.

Shiraz is a common synonym for Syrah in many parts of the world.

Typical Blends and Winemaking 

Syrah/ Shiraz is used in its own right and in blends. Key typical blends are:

• Syrah/Shiraz (100%)
• Syrah-Grenache-Mourvedre (or GSM)
• Syrah/Shiraz-Viognier

Until the late 20^th century Syrah was grown mainly in the northern Rhone valley, but then started to gain ground in especially Australia, where today it is the most important red grape variety and often called Shiraz. Both of Australia’s finest red wines are based on Syrah: Grange and Hill of Grace, but the grape variety is also produced in a variety of ripeness levels from a variety of Australian climates including warm and sunny Barossa and Hunter Valley but also cool higher altitude Grampians along with also Canberra District. New Zealand’s Hawke’s Bay has made a name for particularly pure and concentrated styles, often aged in new oak, and California’s Central Coast but also Napa Valley produce incredibly concentrated and complex Syrah wines.

Viognier is sometimes blended in with Syrah/Shiraz in very small proportions (less than 10%) to give a lift and touch of floral appeal to the red wine – this is traditionally seen in the Cote Rotie appellation of the Northern Rhone, but also with some Australia top producers such as for example Torbreck in Barossa and Clonakilla in Canberra District.

Typical aromas and flavours         

Blueberry, plum, tobacco, tanned leather, pepper & smoky aromas, liquorice notes.

Food matching

Classic food matches for Syrah include grilled or barbecued steak and beef, but also Wagyu and lamb, with dried herbs, black olives, and mushrooms. The richer cuts tend to go better with the riper warmer climate styles of Syrah whereas the more elegant cuts such as filet will complement the European, especially Northern Rhone styles better.

Dried herbs such as rosemary, thyme, and oregano, along with black olives, and mushrooms go extremely well with many types of northern Syrah. Other very good food choices include venison and other types of game. Syrah is also a delicious match for cheese boards, especially hard cow’s, and sheep’s milk cheeses, such as for example Comte and Manchego.   

Whereas younger vintages of Syrah tend to go well with richer, more flavourfully accessorized and sauce rich foods, older vintages are best enjoyed with a leaner and simpler accompaniment such as for example beef or lamb filet with truffle and salsify.

Generally versatile wines, the best Syrahs can be enjoyed after dinner on their own.