Syrah/Shiraz

The Syrah grape, originating from the Rhone region of France, produces a powerful, full-bodied, herbaceous red wine that packs a one-two punch of dark fruits (blueberry and black plum) followed by a spicy and peppery finish. In France, Syrah grown in the northern Rhone villages of Hermitage, Cornas and Côte-Rôtie is used to make bold, single varietal wines (although producers in Côte-Rôtie can blend or co-ferment it with Viognier). Further south, the villages of Châteauneuf-du-Pape, Gigondas and Côtes du Rhône are known for mixing Syrah with Grenache and Mourvèdre to create their world-famous GSM blend. 
 
In Australia, South Africa and selected pockets of the New World, usually with warmer climates, Syrah has come to be known as Shiraz. Rather than the earthy-herbaceous Syrah wines of France, Shiraz wines are characterized by brighter fruit and a spicier finish. 
 
Despite its similar name, Petite Sirah is a different grape than Syrah. Originally called Durif, Petite Sirah was created in the late 1800s as a cross between Syrah and Peloursin, a Rhone grape now thought to be extinct. The name is a bit of a misnomer as well, as Petite Sirah is far from a small wine. It’s a big, bold red wine with higher tannins and acidity than Syrah. The petite refers to the small size of the grapes in its clusters on the vine. 
 
Syrah based wines offer a wide spectrum of styles and flavors and have an exceptional ability to express the terroir where it’s grown. Syrah also walks the line between its fruity and peppery flavors and pairs well with heartier and spicier foods.