The popularity and climatic versatility of Syrah has seen it planted globally, and adopt a second name of Shiraz, although it is unclear as to what it was originally called.
In the Rhône Valley, Syrah is the key component in wines, most famously in Hermitage, Chateauneuf-du-Pape, Côte-du-Rhone and Côte-Rotie. The blending with Grenache and Mouvèdre has led to the use of the Syrah name in cooler climates such as New Zealand. While the Rhône is a warm region, the style of wine associated with the name Syrah is fairly common globally, so we differentiate between the two names.Read More
France (Rhône Valley: Hermitage, Cornas, Cote-Rotie and St.Joseph), New Zealand and America.
Antourenein Noir; Balsamina; Candive; Entournerein; Hermitage (previously used as a synonym in Australia); Hignin Noir; Marsanne Noir; Petite Syrah (northern Rhône); Schiras; Sirac; Syra; Syrac; Serine; Sereine; Shiraz.
Syrah wines are often purplish-black in colour, with aromas of violets, game meat, white pepper, spices, herbs, and cinnamon. The palate generally has the same pepper and spice character as the aroma, with a salami and dried meat finish. The wines can age exceptionally well and become more rounded and earthy with time. The use of oak plays an important part in affecting the wine; it is common in Syrah that oak is used lightly to allow the fruit and spice flavours to dominate. Pencil shavings, cedar and burnt toast characters can be noticeable in wines of a more potent oak character.