Understand the grape
Getting to know the grape
Syrah often smells of blackberry and plum alongside black pepper. Cooler-grown wines can also have violet, olive and smoked-meat aromas. Warmer examples tend towards ripe blackberry, liquorice and chocolate. Tannin is usually substantial but not as firm as in young Cabernet Sauvignon, and acidity can keep even a full-bodied wine feeling fresh.
The northern Rhône uses place names such as Côte-Rôtie, Hermitage and Cornas, with Syrah understood as the red grape. Côte-Rôtie may include a small amount of white Viognier, while Cornas is Syrah alone. Australian labels generally say Shiraz, covering wines from medium-bodied Hunter Valley reds to rich Barossa bottles.
Where Syrah changes
Grape to place
Compare how the grape grows and tastes in these places. Each guide explains the local wines; the Atlas shows where they come from.
Rhône Septentrional
In the northern Rhône, look for Côte-Rôtie, Hermitage, Cornas, Saint-Joseph and Crozes-Hermitage. Their wines vary in body and ageing potential, often sharing pepper, violet, olive and savoury flavours.
Barossa Valley
Barossa Shiraz often shows ripe blackberry and plum, full body and generous texture. Vineyard and producer choices vary, so some bottles have less obvious oak flavour or weight than others.
Hunter Valley
Hunter Shiraz offers an important Australian counterpoint. It is often medium-bodied, savoury and redder in fruit than Barossa, gaining leather and earth with age. Historic labels may use Burgundy, but modern bottles say Shiraz.
Swartland
In warm, dry Swartland, Syrah can combine ripe fruit with savoury flavours. Some producers ferment whole bunches, age the wine in older vessels or blend it with other Rhône grapes.
What changes the result
Vineyard and cellar
The ripeness of the grapes, contact with their skins, and time in tanks or barrels all help shape the wine. Here is what to look for.
Whole bunches
Including stems can add perfume, pepper, herbal notes and a firmer texture. With the stems removed, ripe fruit tends to be more prominent. Producers choose the proportion of whole bunches according to stem ripeness, site and vintage.
Grapes fermented together
Viognier co-fermentation
A small amount of Viognier may be fermented with Syrah in Côte-Rôtie and in some New World wines. It can affect aroma and texture, but the result does not automatically smell floral or taste lighter. Most Syrah is made without it.
Oak
Syrah may mature in large old casks, smaller barrels or tanks. New oak can add vanilla, toast and sweet-smelling aromas, especially in ripe Shiraz. Older wood lets pepper, olive and fruit remain clearer. Vessel choice is more informative than assuming one national style.
Read the label
On the bottle
A label may name the place instead of the grape. These names and terms help you work out what is in the bottle.
SyrahShirazGrapeSeparate label excerptsHide explanationRead explanation
Two names for the same grape. Shiraz is standard in Australia; Syrah is standard in France and sometimes suggests a lighter or less ripe-fruited style elsewhere. The name alone does not guarantee how the wine will taste.
Côte-RôtiePlaceHide explanationRead explanation
A northern Rhône appellation for Syrah-led red wine where a limited amount of Viognier may be included. The grape names are usually absent from the front label.
CornasPlaceHide explanationRead explanation
A northern Rhône appellation whose red wine is made from Syrah alone. It is a place name, not a synonym for an especially powerful Syrah style.
GSMGrapeHide explanationRead explanation
Common shorthand for a Grenache, Shiraz and Mourvèdre blend, especially in Australia. The order may suggest proportions, but the actual composition is the better guide.
At the table and in the cellar
Practical use
Serve
Serve most Syrah around 15 to 18°C. Cooler, peppery bottles benefit from the lower end; rich Barossa Shiraz can take a little more warmth. Young structured wines may open with air, while mature bottles should be handled gently.
Eat
Pepper, smoke and tannin make Syrah a natural match for grilled lamb, beef, sausages, aubergine, lentils and black olives. Cooler examples work with duck or mushroom dishes. Rich, sweet barbecue sauce can make alcohol feel hotter, so keep the seasoning savoury.
Keep
Everyday Syrah and Shiraz can be enjoyed young for their fruit. Northern Rhône cru and balanced Australian examples can gain leather, olive, earth and spice over many years. Ripeness alone is not enough; acidity, tannin, producer and storage set the ageing path.
Taste it in three steps
Three bottles
You can try these bottles on separate occasions. Keep a note of the name, vintage and what you notice, then use the steps below to decide what to compare.
- 01
Find pepper and violet
Start with Crozes-Hermitage or Saint-Joseph. Look for black fruit, pepper, violet and savoury notes, then notice how full the wine feels in your mouth.
- 02
Move to Barossa
Taste a Barossa Shiraz beside it. Compare ripeness, alcohol, oak and texture while checking whether pepper and dark fruit still connect the two.
- 03
Compare another growing area
Try Hunter Valley or Swartland. Compare the fruit, pepper, acidity and tannin with the first two wines. This adds another growing area without changing the grape.