Syrah Grape
The flavor profile of wines made with the Syrah grape is dominated by spice: black pepper, licorice, and bay leaf.
I have also heard them described as “smokey.” Syrah is a thick skinned, deeply pigmented varietal. At the same time, it has a velvety texture and smooth tannins.
Syrah makes excellent single varietal wines, but is also valued throughout the world as a blending component. It is often blended with Grenache, Mourvedre, Cabernet Sauvignon, Merlot and Viognier. The best examples will age for many years.
Syrah also produces excellent rose wines as well as fortified versions in the Port style. Dark fruit flavors, pepper and spice are the most common flavors of these fortified wines. Weightier versions have aromas of earth and leather.
Syrah thrives in limestone and granitic soils. It buds late and is picked in the middle of harvest. Overripe Syrah is unrecognizable, but it needs either heat or hang-time to fully ripen. A skillful vineyard manager must weigh and balance these variables.
In 1832, James Bushby brought the first Syrah cuttings to Australia. The grape used to be called “Hermitage” and is now known as “Shiraz.” Australian Shiraz is typically more spicy and full-bodied than Rhone Valley Syrah. It does best in McLaren Vale and Barossa Valley.
