Syrah

Dark red or purple in colour, Syrah grapes produce bold, medium-to-full bodied red wines. This grape thrives in warmer climates, where it can ripen fully, producing black fruit flavours (blackberry, blackcurrant and black plum), spice and brambles, with aromas of black pepper.

A thick-skinned grape, Syrah typically makes wines with medium to high tannins and acidity. This means that the grape is incredibly versatile and can produce different styles of wines. Syrah often sees oak, which not only helps to soften tannins but also produces a style with complex flavours that develop over time.

This versatility means that this style of wine can be enjoyed solo or paired with a variety of foods, especially red meats.

France’s Rhône Valley is the home of Syrah. In particular, the Northern Rhône is the classic region for Syrah, which is the only black grape variety allowed in the AOC wines of the region. In this area, vineyards are planted on steep slopes, but ripening is helped by aspect. Many vineyards here are so steep that all work must be done by hand.  

In Côte Rôtie, the far north of the Rhône Valley, vineyards are exceptionally steep and stony, producing a peppery Syrah that can develop for years in-bottle.   

Further south, Hermitage produces premium Syrah which is brimming with ripe fruit flavours and has the potential for ageing. In Crozes-Hermitage, Syrah is typically less intense and complex than what is found in Côte Rôtie and Hermitage, resulting in lower priced wines.  

The warmer climate of southern Rhône, especially the Languedoc-Roussillon region, helps Syrah to ripen reliably. It’s often blended with other grape varieties in the region, particularly Grenache, where it provides structure, tannin and acidity.   

The largest planting of Syrah, or Shiraz, outside of France is in Australia. 

Barossa Valley in South Australia is home to some of the world’s oldest Syrah (Shiraz) vines. Typically, the style here is a full-bodied wine with ripe tannins and cooked black-fruit flavours.  

Meanwhile, Hunter Valley in New South Wales experiences hot summers with high cloud cover and sea breezes; this slows the ripening of the grapes. Hunter Valley Shiraz (Syrah) is typically medium-bodied with medium to high tannins and fresh black-fruit flavours.

Syrah and Shiraz are two names for the same grape variety. Syrah is typically the name used in France. Shiraz is favoured elsewhere, especially in Australia.  

Shiraz wines tend to have a riper style, while Syrah wines are normally about flavour complexity and elegance.

Syrah is a versatile grape that can produce fruity wines intended for early drinking, as well as concentrated examples that can mature in barrel or bottle.  

In moderate climates, Syrah typically produces medium-bodied, rich reds with intense black fruit flavours, including black cherry, blackberry, blackcurrant and black plum. Alongside the rich black fruit, you’ll often find distinctive black pepper aromas.

In warmer climates, Syrah typically produces full-bodied reds with ripe flavours of cooked black fruits and liquorice.

Due to its thicker skin, Syrah is often aged to soften its tannins. Oak-aged Syrah may have notes of spice or smoke, while very concentrated styles can evolve complex tertiary flavours during bottle ageing. This ageing can extend to a decade or more, producing flavours of leather, meat and earth.

Syrah is an incredibly versatile wine. It’s important to consider the style of Syrah when pairing it with foods, but the general rule is that it pairs well with meats.  

If you’re drinking a medium-bodied Syrah, pair it with:

• Grilled meat
• Roast beef steak
• Beef short ribs
• Pork  

Or if you’re drinking a full-bodied Syrah, a much bolder wine, pair it with:

• Barbecued chicken
• Spare ribs with plum sauce
• Slow-roasted barbecue pork

Read our beginner's guide to food and wine pairing.

Syrah is best served around 15-18°C – just slightly cooler than room temperature.  

You should also consider decanting Syrah, particularly if it’s a younger wine. Allowing Syrah to breathe before drinking enables the wine to express its full range of flavours.  

It’s best to serve Syrah (Shiraz) in a standard red wine glass as the smaller opening softens the spices while also developing the mouthfilling fruit and intense flavours.