Syrah and Shiraz

The origins of the Shiraz grape

With this grape variety too, whatever name you use, French wine family history once again comes into play. Pinot Noir could be the variety's great-grandfather and, as an old Burgundian, may have had quite an influence on its descendant. Syrah is essentially a cross between the old French varieties Dureza and Mondeuse Blanche. American researchers discovered this in the late 1990s. Its ultimate origins therefore lie in France's Rhône region. 

The natural conditions for Syrah

It is hardly surprising that the main growing area is still around the Rhône today: the natural conditions of the continental and subtropical climate are simply perfect for this grape variety.

The variety prefers a hot, rather dry climate and requires the best sites. Even so, growers take care not to plant Syrah in soils too rich in humus, as the variety is very keen to grow tall. Medium-heavy soils with sufficient moisture provide the perfect site for this red wine. 

Incidentally, Petit Sirah, a similarly named grape variety, has nothing to do with its namesake and comes from a different cross.

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The characteristics of Syrah

The shoot tip is green and densely covered in white, woolly hairs. The vine also has vigorous, upright growth, with relatively late budbreak. The leaves are not particularly large and are pentagonal. The stalk is V-shaped. The bunch is not exceptionally large either, falling somewhere in the middle of the range, with one or two wings. The berries are relatively small, elongated, blue-black and intensely fragrant.

From France to the world: the eventful history of the Shiraz grape

Despite its French origins, Shiraz, as it is known overseas, in South Africa and Australia, is now widespread around the world. With a good 43,977 ha under vine, it is now about as widespread in Australia as in France and Italy. It has been growing there since 1830, brought over by an English emigrant named  Dr Christopher Rawson Penfold (the source of the famous wine Penfold Grange), and for a time it was even more widespread in Australia than in its country of origin. Since it needs a dry, hot climate, it also thrives in California, South Africa, Mexico and Chile. In southern France, Syrah goes into various blends with Grenache and other varieties; in Australia, it is traditionally blended with Cabernet Sauvignon, but is also frequently bottled as a single-varietal wine. In some Rhône appellations, such as Côte-rôtie, it is the only red grape variety.

The grape variety only arrived here in Germany in 1990 and is grown on a relatively small area of around 50 hectares. Approval took even longer in Austria. The starting gun for the variety was not fired there until 2001, and today our neighbours grow almost three times as much as we do. In California, the Syrah producers, as they are known there, have a hefty 7,000 hectares of vineyards for their red grapes.

Syrah winemaking in Germany

The many names of Syrah

Since this grape variety also has a history stretching back centuries, countless winegrowers around the world have given it a name of their own. So it is not just Syrah and Shiraz competing over which is actually the correct name: here comes a whole mountain of other names for one and the same wine. Have fun learning them by heart.

Syrah is also called:

Antournerein, Antournerein noir, Anzher Muskatnyi, Biaune, Blauer Syrah, Bragiola, Candive, Candive noir, Costigliola, Costiola, Damas noir du Puy de Dôme, Damaszener blau, Di Santi, Entourneirein, Entournerein, Entournerin, Ermitage, Fresa grossa, Hignin noir, Marsanne noir, Marzane noir, Neiret di Saluzzo, Neiretta Cunese, Neiretta del Cuneese-Fassanese, Neiretta del Monregalese, Neiretta del rosso, Neiretta dell’Albese, Neiretta di Saluzzo, Neiretto del Cunese, Neiretto di Bene, Neiretto di Carrú, Neiretto di Costigliole, Neiretto di Farigliano, Neiretto di Saluzzo, Nereta piccola di Monregalese, Neretta Cuneese, Neretta del Cuneese-Fassanese, Neretta del Monregalese, Neretta di Costigliole, Neretta di Saluzzo, Neretta piccola, Neretta piccola di Dogliani, Neretto del Beinale, Neretto di Dogliani, Neretto di Saluzzo, Petite Sirrah, Petite Syrah, Petite Syras, Plan de la Biaune, Plant de Biaune, Plant de la Bianne, Plant de la Biaune, Schiras, Schiraz, Seraene, Sereine, Serene, Serenne, Serine, Serine noir, Serinne, Sevene, Shiras, Shiraz, Shyrac, Sirac, Sirah, Sirah marsanne noir, Syra, Syrac, Syrac de l’Ermitage and Zizak.

The aromas of Shiraz 

Thanks to plenty of sunshine and sufficient water, these wines have benefited from a very good ripening period. This generally produces a very pleasing sugar-to-acid balance, allowing the grapes to be harvested with relatively low acidity. Aromatic ripeness is very easy to identify in this variety, as it is so powerfully pronounced. Notes of black or red berries such as currant, raspberry, blueberry and blackberry stand out. Floral notes of mignonette and violet also characterise the variety. The longer the grapes remain on the vine, the more intensely the aromas evolve. Later, spicier notes such as truffle, pepper, menthol and liquorice emerge. 

What makes Syrah special

Syrah has two special characteristics. For one, it contains high levels of resveratrol, a molecule said to have clinically proven antioxidant effects. This, in turn, brings thousands of journalists around the world onto the scene year after year, singing the praises of red wine and health.

With normal fermentation on the skins, the grape produces a dark wine with a high tannin content that requires lengthy bottle ageing to reduce its astringency. This is a wine's ability to cause a “rough”, “furry” sensation in the mouth. Many people equate the sensation of astringency with a bitter taste. It results from a protein-tannin reaction in which polyphenols such as tannins and other tanning substances react with proteins in the oral mucosa, causing the proteins to precipitate. 

The difference in the details

As so often in life, the difference lies in the small, subtle details. 

Australian Shiraz, grown on 44,000 hectares,  is generally a dark, fruit-driven, full-bodied red wine with aromas of chocolate, cherry, plum and coconut. Its alcohol content tends to be high, at 14 or 14.5%, clearly explained by the heat of the fifth continent. Here, the cold winds of Antarctica meet Australia's heat shield to some extent, providing a little cooling. The Barossa Valley, north of Adelaide, is one of the main growing regions for their full-bodied wines.

Wine trip to Australia

French Syrah, on the other hand, shows less oak than its Australian brother, is made in a slightly leaner style and, thanks to its long ripening period, offers aromas of spices, olives, cloves and leather. It is more robust and less soft, but also has less alcohol. Typical examples come in at around 13% in the bottle.