Syrah / Shiraz

Although the Syrah grape is believed by some to have originated in ancient Persia, getting its name from the city of Shiraz, recent research has now proved that Syrah is actually indigenous to France. DNA profiling shows Syrah to be a genetic cross of two relatively obscure varieties, Mondeuse blanc and Dureza.

More than half the world's total Syrah acreage is planted in France, but it is also a successful grape in Australia (where it is called Shiraz or Hermitage), South Africa, Chile, New Zealand and California. French Syrah is smoky, herby and austere, whereas Australian Shiraz tends to be richer, softer, with a leathery quality. This is because of the difference in climate: the warmer weather of Australia leads to a more thorough ripening of the grape, which in turn leads to more fruitiness and a lower acidity in the wine. Whereas the French Syrahs tend to display raspberry-like fruit aromas, the Australian versions are often more suggestive of raisins.

Syrah produces intense wines, with deep violet, nearly black colour, chewy texture and richness, with aromas that tend to be more spicy than fruity. The subtle spiciness in its aroma, often a combination of cinnamon, rose petals and orange rind, complements flavours of blackberry and black pepper.

These qualities require bottle ageing in order to emerge; youthful Syrah wines usually exhibit more power than finesse. The most powerful begin life dark, dense and tannic but mature to combine sweet blackberry and raspberry flavours with a velvety texture. Well-aged Syrah is rare in the wine market, but mature Syrah is well worth the wait. Top wines will last over ten years, and a great Hermitage might peak at 15.