| Shiraz (Syrah) | |
|---|---|
| Grape (Vitis) | |
 The Shirazgrape cluster, illustration fromAmpélographie (Viala et Vermorel, 1902) | |
| Color of berry skin | Black |
| Also called | Shiraz, Hermitage, Antourenein noir, Candiveother synonyms |
| Notable regions | Rhône Valley,California,Texas,Columbia Valley,Grand Valley, Australia (Barossa Valley,Hunter Valley,McLaren Vale),New Zealand |
| Notable wines | Côte-Rôtie,Hermitage |
| Ideal soil | Stony granite |
| VIVC number | 11748 |
| Wine characteristics | |
| General | High tannins, high acidity, blackberry, dark chocolate |
| Medium climate | Mint, eucalyptus, smoked meat, black pepper |
| Hot climate | Liquorice, cloves, espresso, mocha, dark chocolate |
| With age | Leather, wet leaves, earth |
Syrah (/ˈsiːrɑː/), also known asShiraz, is a dark-skinnedgrape variety grown throughout the world and used primarily to producered wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeasternFrance,Dureza andMondeuse Blanche.[1] Syrah should not be confused withPetite Sirah, a cross of Syrah withPeloursin dating from 1880.
The style and flavor profile of wines made from Syrah are influenced by theclimate where the grapes are grown. In moderate climates (such as the northernRhone Valley and parts of theWalla Walla AVA inWashington State), they tend to producemedium to full-bodied wines with medium-plus to high levels oftannins and notes of blackberry,mint andblack pepper.
In hot climates (such asCrete, and theBarossa Valley andMcLaren Vale regions ofAustralia), Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes oflicorice,anise and earthy leather.
In many regions theacidity and tannin levels of Syrah allow the wines produced to have favorableaging potential.[2]
Syrah is used as a singlevarietal or as a blend. Following several years of strong planting, Syrah was estimated in 2004 to be the world's 7th most grown grape at 142,600 hectares (352,000 acres).[3]
It can be found throughout the globe from France toNew World wine regions such as:Chile,South Africa, theHawke's Bay andWaiheke inNew Zealand,California andWashington.
It can also be found in several Australian wine regions such as theBarossa,Heathcote,Coonawarra,Hunter Valley,Margaret River,Adelaide Hills,Clare Valley andMcLaren Vale.[2]
Syrah has a long documented history in theRhône region of southeastern France, but it was not known if it had originated in that region.
A 1998 study conducted byCarole Meredith's research group in theDepartment of Viticulture and Enology atUniversity of California, Davis usedDNA typing and extensive grape reference material fromthe viticultural research station in Montpellier, France to conclude that Syrah was the offspring of the grape varietiesDureza (father) andMondeuse blanche (mother).[1][4][5][6][7]
Dureza, a dark-skinned grape variety from theArdèche region in France, has all but disappeared from the vineyards, and the preservation of such varieties is a speciality ofMontpellier. Mondeuse blanche is a white grape variety cultivated in theSavoie region, and is still found in small amounts in that region's vineyards today.
Both varieties are somewhat obscure today, and have never achieved anything near Syrah's fame or popularity, and there is no record of them ever having been cultivated at long distances from their present homes. Thus, both of Syrah's parents come from a limited area in southeastern France, close to northern Rhône. Based on these findings, the researchers have concluded Syrah originated from northern Rhône.[1][7]
The DNA typing leaves no room for doubt in this matter, and the numerous other hypotheses of the grape's origin which have been forwarded during the years all completely lack support in the form of documentary evidence orampelographic investigations, be it by methods of classicalbotany or DNA.
Instead, they seem to have been based primarily or solely on the name or synonyms of the variety. Varyingorthography for grape names render dubious any name-based evidence of origins. Nevertheless, origins such asSyracuse or the famous Iranian city ofShiraz had been proposed while the genomic studies had yet to be done.[7]
The parentage information, however, does not reveal how old the grape variety is, i.e., when the pollination of a Mondeuse blanche vine by Dureza took place, leading to the original Syrah seed plant. In the year 77 CE,Pliny the Elder wrote in hisNaturalis Historia about the wines ofVienne (which today would be calledCôte-Rôtie), where theAllobroges made famous and prized wine from a dark-skinned grape variety that had not existed some 50 years earlier, inVirgil's age.
[8] Pliny called the vines of this wineAllobrogica, and it has been speculated that it could be today's Syrah. However, the description of the wine would also fit, for example, Dureza,[1] and Pliny's observation that vines of Allobrogica were resistant to cold is not entirely consistent with Syrah.[8]
The grape's many other synonyms are used in various parts of the world, includingAntourenein noir,Balsamina,Candive,Entournerein,Hignin noir,Marsanne noir,Schiras,Sirac,Syra,Syrac,Serine, andSereine.[9]
Legends of Syrah's origins often connect it with the city ofShiraz inancient Iran.[10] The former capital of thePersian Empire under theAchaemenid dynasty produced the well-knownShirazi wine,[11] and legends claim the original grape was later brought to theRhône.[11] At least two significantly different versions of the myth are reported, giving different accounts of how the grape variety is supposed to have travelled, differing up to 1,800 years in dating the event.[8]
In one version, thePhocaeans could have brought Syrah to their colony aroundMarseille, then known asMassilia, anancient Greek colony (apoikia) on theMediterranean coast, east of the Rhône, which was founded around 600 BCE by theancient Greeks.[8] The grape would then later have spread to the northern Rhône, which was never colonized by the Phocaeans.[8] No documentary evidence exists to back up this legend, and it also requires the variety to later vanish from the Marseille region without leaving any trace.[8]
The legend connecting Syrah's origins with the city ofShiraz inancient Iran may, however, be of French origin.James Busby wrote in hisJournal of a recent visit to the principal vineyards of Spain and France an excerpt from the 1826 bookŒnologie Française; "according to the tradition of the neighbourhood, the plant [Scyras] was originally brought from Shiraz in Persia, by one of the hermits of the mountain" called Gaspare de Stérimberg.[12]
There is a connection between the nameSyrah and thePersian word "سیاه" (pronouncedsiah orsyah, meaning "black"). It refers to the origin of this grape, which comes from black grapes and shows connection between the city of Shiraz and this grape.[13] Another legend of the grape variety's origin, based on the nameSyrah, is that it was brought fromSyracuse by the legions ofRoman EmperorProbus sometime after 280 CE.[8] This legend also lacks documentary evidence and is inconsistent with ampelographic findings.[8]
Another proposed etymology links it with theProto-Celtic word *serra 'billhook', presumably because the billhook was used inpruning.[14][15][16]
The name "Shiraz" has been used primarily inAustralia in modern times, where it has long been established as the most grown dark-skinned variety. In Australia, it was also commonly calledHermitage up to the late 1980s, but since that name became a FrenchProtected Designation of Origin, this naming practice caused a problem in some export markets and was dropped. The name "Scyras" was used to describe the grape in the earliest Australian documents, and "Shiraz" has been speculated (among others byJancis Robinson)[9] to have come about through the "strinization" of the original word, a process of changing vowels as part of Australian slang. However, while the names "Shiraz" and "Hermitage" gradually replaced "Scyras" in Australia from the mid-19th century, the spelling "Shiraz" has also been documented in British sources back to at least the 1830s.[12][17][18] So while the name or spelling "Shiraz" may be an effect of theEnglish language on a French name, there is no evidence that it actually originated in Australia, although it was definitely the Australian usage and the Australian wines that made the use of this name popular.
The wines that made Syrah famous were those from Hermitage, the hill above the townTain-l'Hermitage in northern Rhône, where anhermitage (chapel) was built on the top, and where De Stérimberg is supposed to have settled as ahermit after his crusades. Hermitage wines have for centuries had a reputation for being powerful and excellent. While Hermitage was quite famous in the 18th and 19th centuries, and attracted interest from foreignoenophiles, such asBordeaux enthusiastThomas Jefferson, it lost ground and foreign attention in the first half of the 20th century.[19]
In the 18th and the first half of the 19th centuries, most Hermitage wine that left France did so as a blending component in Bordeaux wines. In an era when "clarets" were less powerful than today, and before appellation rules, red wines from warmer regions would be used for improvement (oradulteration, depending on the point of view) of Bordeaux wines. While Spanish and Algerian wines are also known to have been used for this purpose, top Bordeaux châteaux would use Hermitage to improve their wines, especially in weaker vintages.[6][20]
In 1831, the ScotsmanJames Busby, often called "the Father of Australian viticulture", made a trip back to Europe to collectcuttings from vines (primarily from France andSpain) for introduction to Australia.[21] One of the varieties collected by him was Syrah, although Busby used the two spellings "Scyras" and "Ciras". The cuttings were planted in theRoyal Botanic Garden, and inHunter Valley, and in 1839 brought from Sydney toSouth Australia.[22] By the 1860s, Syrah was established as an important variety in Australia.
Syrah continues to be the main grape of the northern Rhône and is associated with classic wines such asHermitage,Cornas andCôte-Rôtie. In the southern Rhône, it is used as a blending grape in such wines asChâteauneuf-du-Pape,Gigondas andCôtes du Rhône, whereGrenache usually makes up the bulk of the blend. Although its best incarnations willage for decades, less-extracted styles may be enjoyed young for their lively red and blueberry characters and smoothtannin structure. Syrah has been widely used as a blending grape in the red wines of many countries due to its fleshy fruit mid-palate, balancing the weaknesses of other varieties and resulting in a "complete" wine.
From the 1970s and even more from the 1990s, Syrah has enjoyed increased popularity, and plantings of the variety have expanded significantly in both old and new locations.[7] In the early 2000s, it broke into the top 10 of varieties planted worldwide for the first time.[3]
The name "Shiraz", fromShiraz inIran, was historically applied to a wine unrelated to contemporary Shiraz wines and was made from a grape or grapes entirely different from the Syrah that has been proven to originate in southeastern France.[23]
Smaller amounts of Syrah are also used in the production of other wine styles, such asrosé wine,fortified wine inPort wine style, and sparkling red wine.[24] While Australiansparkling Shiraz traditionally have had some sweetness, a number of Australian winemakers also make a full-bodied sparkling dry Shiraz, which contains the complexity and sometimes earthy notes that are normally found in still wine.[25]
Due to their concentrated flavours and hightannin content, many premium Syrah wines are at their best after some considerable bottle aging. In exceptional cases, this may be 15 years or longer.
Syrah has one of the highest recommendedwine serving temperatures at 18 °C (65 °F).[26]
Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as otherviticultural practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, and black pepper. No one aroma can be called typical though blackberry, coffee and pepper are often noticed. With time in the bottle these primary notes are moderated and then supplemented with earthy or savory tertiary notes such as leather and truffle. Secondary flavor and aroma notes are those associated with several things, generally winemakers' practices (such asoak barrel andyeast treatment).
C13-Norisoprenoids such as7,8-dihydroionone derivatives, such asmegastigmane-3,9-diol and3-oxo-7,8-dihydro-α-ionol, are found in Shiraz leaves.[27]
The Syrah-dominatedappellations (AOCs) of northern Rhône have, like most other French appellations and regions, no tradition ofvarietal labeling of their wines. Indeed, such practices are generally disallowed under AOC rules, and only the AOC name (such as Cote-Rotie, Crozes-Hermitage or Hermitage) appears on the label. Varietal labeling of Syrah/Shiraz wines is therefore a practice that has emerged in the New World, primarily in Australia.
To confuse matters, in northern Rhône, different clones of genuine Syrah are referred to asPetiteSyrah (small Syrah) orGros Syrah (large Syrah) depending on the size of their berries, withPetite Syrah being considered the superior version, giving wines higher inphenolics.[7]
As a general rule, most Australian and South African wines are labeled "Shiraz", and most European wines (from such regions where varietal labeling is practiced) are labeled "Syrah". In other countries, practices vary and winemakers (or wine marketers) sometimes choose either "Syrah" or "Shiraz" to signify a stylistic difference in the wine they have made. "Syrah"-labelled wines are sometimes thought to be more similar to classic Northern Rhône reds; presumably more elegant, tannic, smoke-flavoured and restrained with respect to their fruit component. "Shiraz"-labelled wines, on the other hand, would then be more similar to archetypical Australian or other New World examples, presumably made fromriper berries, more fruit-driven, higher in alcohol, less obviously tannic, peppery rather than smokey, usually more easily approached when young, and possibly slightly sweetish in impression. It must, however, be realized that this rule of thumb is unevenly applied.[28]
Syrah is a variety that during the last few decades has been imported for cultivation in several countries. It is primarily grown in warmer regions. Worldwide plantations of Syrah have increased considerably in the late 1990s and early 2000s, and both "Syrah"-labelled and "Shiraz"-labelled wines are on the increase.[7]
It is grown in manywine producing regions around the world, with concentrations in Australia, The Rhone Valley in France, and the US. It is often used as a blending grape in Spain and Italy as well. It is also planted in Portugal, which favor makingvarietal Syrah wine, and not only blending with other types.
In Italy, Syrah is grown inTuscany (i.e.Cortona DOC), Lazio (Pontine Agro), and Apulia (Syrah TarantinoIGT). Also a DOC SirahPiedmont exists. The region though which has made one of the best uses of Syrah, by blending it withNero d'Avola grapes, isSicily.
Syrah, as it is known in France, is grown throughout theRhône valley. The wines that are made from it vary greatly, even over small changes in the location of the vines. The differences in thesoil quality as well as the changes in the slope of the terrain tend to produce different styles of wine. Ranging from the mineral and tannic nature of Hermitage, to fruity and perfumed in the case ofCôte-Rôtie.[28]
Syrah is also a key component to many blends. It may be used to add structure and color toGrenache in southern Rhône blends, includingCôtes-du-Rhône andChâteauneuf-du-Pape.[29] Syrah is also the only red grape used in the wines of the northern Rhône.[30]
In 1968, there existed only 2,700 hectares (6,700 acres) of Syrah vineyards in France, primarily in the traditional appellations of northern Rhône, which at that time had not received much attention in the wine world for several decades, and the vineyards of which were not planted to full capacity. After the wines of northern Rhône were "rediscovered" by wine writers in the 1970s, plantings expanded considerably. This trend received an extra boost in the 1980s and 1990s, when influential wine writerRobert M. Parker Jr. awarded high scores, up to the "perfect" score of 100 points, to wines of some Rhône producers. The popularity of Australian Shiraz on the export market may also have played a role. In 1988, total French plantings stood at 27,000 hectares (67,000 acres), and the 1999 viticultural survey found 50,700 hectares (125,000 acres) of Syrah vineyards. France thus has the world's largest plantations of Syrah.[7]
While previously unused parts of the northern Rhône vineyards have been planted with Syrah as part of the expansion, the major part of the new French Syrah plantations are located in southern Rhône (which covers a much larger vineyard area than the northern part) andLanguedoc-Roussillon.[7] While southern Rhône produces relatively few wines where Syrah is in the majority, the proportion of Syrah in the blended wines of this region has been on the rise. Languedoc-Roussillon uses Syrah to produce both Southern Rhône-like blends withGrenache, Australian-style blends withCabernet Sauvignon, and varietal Syrah.
Syrah vines in France often suffer from a form of dieback characterised by the leaves turning red in late summer, deep cracks developing in the stem above thegraft, and the premature death of the vine. The syndrome was first observed in 1990s in theGard andHéraultdepartments ofSouthern of France, but is now widespread. It is believed to be caused by mismatch between therootstock and scion rather than an infection by a fungus or a virus.[31][32]
In Spain there was an increase in the area cultivated in Syrah grapes from 4,000 hectares (9,900 acres) in 1990 to 19,045 hectares (47,060 acres) in 2009.[33] It is grown primarily inCastilla-La Mancha, with lesser amounts inAragon andCatalonia. As of 2015 it was the seventh most grown red grape in Spain, with 20,155 hectares (49,800 acres) accounting for 4% of the red grape total.
The Syrah grape was introduced into Switzerland in 1926 and in 2009 was the 6th most common red wine grape in Switzerland (181 hectares).[34] Mostly grown inValais, along the upper Rhône valley aboveLake Geneva, it produces "unexpectedly concentrated wine from mature vines".[34]
Syrah plantations inArgentina increased from less than 1,000 hectares (2,500 acres) in 1990 to 9,500 hectares (23,000 acres) in 2002.[7] Syrah has occasionally been used as a blending component with Argentina's signature dark-skinned grapeMalbec to provide an "Argentinian take" on the Australian Cabernet-Shiraz blend.
The Syrah grape was introduced into Australia in 1832 byJames Busby, an immigrant who brought vine clippings from Europe with him, and it is almost invariably called "Shiraz".[6] Today it is Australia's most popular red grape, but has not always been in such favour; in the 1970s, white wine was so popular that growers were ripping out unprofitable Shiraz and Grenache vineyards, even those withold vines. In theBarossa Valley, the world's oldest continually producing commercial vineyard is believed to be the Shiraz vines atTurkey Flat inTanunda that were originally planted in 1847.[35]
Many factors, including the success of brands like Lindemans (part ofTreasury Wine Estates) andJacob's Creek in the UK, as well asRosemount in the US and UK, were responsible for a dramatic expansion of plantings during the 1980s and 1990s; a similar trajectory occurred in California. However, the biggest factor in this expansion during the 1990s was a steady increase in exports due to the historically low value of theAustralian dollar.[36]
In the 2005–2006 growing season, total Shiraz plantations in Australia stood at 41,115 hectares (101,600 acres), of which 39,087 hectares (96,590 acres) were old enough to be productive. These vines yielded a total of 422,430 tonnes of Shiraz grapes for wine production. This made Shiraz the most planted variety in Australia[37] and Australia the world's second largest Syrah/Shiraz grower, after France.[7]
Victorian regions include Heathcote, roughly 1.5 hours north of Melbourne. Cooler climate regions such as Western Australia'sMargaret River produce Shiraz with marginally less alcohol content and often in a more traditional French style.
A well-known example of the Shiraz grape in Australian viticulture is thePenfolds"Grange". This wine was created by winemakerMax Schubert in 1951 and has a reputation for aging well. The Penfolds Grange is predominantly Shiraz but often includes a small quantity of Cabernet Sauvignon. It is usually a multi-regional blend of quality South Australian Shiraz, with the Barossa Valley playing an important role, and matured in new American Oak. Other well-known Australian Shiraz wines include theHenschke "Hill of Grace" and the Penfolds "RWT".
Recently, Australian Shiraz producers have started to add up to 4%Viognier to their Shiraz to add apricot tones to the wine's nose and palate. With such a small percentage added, the producer wasn't obliged to declare the blend on the label. In the past 5 years, however, it's becoming increasingly fashionable to label the wine "Shiraz Viognier" as Viognier gains consumer acceptance in the marketplace. The practise of blendingViognier with Syrah has actually been common for years in the Northern Rhône Valley region of Cote-Rotie.[38]
"Shiraz" is also the S in "GSM" (Grenache-Shiraz-Mourvèdre), which is common Australian designation for a Châteneuf-du-Pape-like blend.
South African plantations have expanded significantly, from 1% of the vineyard area in 1995 to 9.7% in 2007[39] making up a total area under cultivation of 9,856 hectares (24,350 acres). In South Africa, the variety is predominately known as "Shiraz", but the designation "Syrah" is used for "Rhône-style" wines.[10] Some see this variety as the "great hope" for South African wines.[40]
In the United States, wine produced from the grape is normally called by its French name, "Syrah". However, in cases where winemakers choose to follow a New World style, similar toPenfolds Grange, they may choose to label their wines as "Shiraz".[28] Under American wine laws, either name may appear on the label. Syrah first appeared as a wine grape in California in the 1970s, where it was planted by a group of viticulturists who called themselves "Rhône rangers".[29] Although most plantings of the grape are in California, there are increasing amounts of it being grown in Washington state. Syrah makes up a significant percentage of wine produced in several Washington AVAs such as theNaches Heights AVA and theWalla Walla AVA. Syrah is increasingly being grown and produced inOregon. Syrah is also found in small regions inOhio.
California Syrahs, much like those in France, vary a great deal based on the climate andterroir that they inhabit. In exceptionally warm regions, such as parts of Napa, the wine is often blended with other Rhône varieties. Other appellations, primarily mountainous ones, tend to produce varietal-based wines that can stand on their own.[41] Syrah was introduced into Washington state in 1986 byRed Willow Vineyard through their partnership withWoodinville, Washington-basedColumbia Winery andMaster of WineDavid Lake.[42] Expanding at a significant rate, it is used to produce single-varietial wines as well as being blended with grapes such asGrenache,Mourvèdre,Cinsault andViognier.[43]
Around 2005, there were 2,500 hectares (6,200 acres) of Syrah inChile.[7]
Durif, or Petite Sirah, is a descendant of Syrah andPeloursin. It was propagated by and named after Dr. Francois Durif. Durif is a cross breed between the lesser known Peloursin and Syrah. Regions such asRutherglen have achieved international regard for their Durif. This varietal is similar to Shiraz but is even more full-bodied and tannic because of the smaller, thicker-skinned grapes used. Petite Sirah is widely planted in California, where it is popular as a varietal (for example, byBogle Vineyards), and especially blended withZinfandel, which results in a rich, bold and fruity wine.
Synonyms for Syrah include Antourenein noir, Candive, Entournerein, Hermitage, Hignin noir, Marsanne noir, Shiraz, Sira, Sirac, Sirah, Syra, and Syrac.[34]
1826 scyras shiraz.
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