Syrah /Shiraz grape variety

A typical Syrah is known for its dark, spicy profile. Dark berries (blackberry, blueberry) often dominate the nose and palate, paired with an unmistakable flavour of black pepper. Depending on the origin, we also find notes of smoke, bacon, olive tapenade and sometimes violets.

While Cabernet Sauvignon often tastes of cassis and paprika and has very taut tannins, Syrah is usually "meatier", darker in flavour (pepper instead of paprika) and often appears rounder and juicier on the palate.

The Syrah grape variety usually has a robust tannin structure (tannins), which gives the wine a firm backbone. The acidity is usually somewhat more moderate compared to Cabernet Sauvignon, but still present enough to give the wine freshness and an excellent structure.

This is one of the most frequently asked questions! Botanically speaking, they are the same grape variety. "Shiraz" is the term used in Australia and South Africa. In terms of style, Syrah usually stands for the more elegant, peppery, European style, while Shiraz often stands for a more opulent, fruit-accentuated and higher-alcohol style from warmer overseas regions.

The spiritual and qualitative home of the Syrah grape variety is the northern Rhône Valley in France. Famous appellations such as Hermitage and Côte-Rôtie have established the global reputation of this variety. Contrary to old legends (which assumed its origin in Iran), DNA analyses prove that Syrah is a natural cross between two old French varieties (Dureza and Mondeuse Blanche).

Syrah likes it warm, but not extremely hot. In too cool locations, it does not ripen fully and then tastes unpleasantly green and paprika-like. In locations that are too hot, it loses its characteristic peppery flavour. It loves dry locations and often benefits from windy sites (such as the Mistral on the Rhône).

The Syrah grape variety develops an enormous mineral depth and an almost cool elegance on granite and slate soils in particular. These soils force the vine to root deeply, which leads to more concentrated berries and a more complex flavour.

Due to its spicy nature, Syrah is the ultimate accompaniment to wild meat dishes(venison, deer) or a classic rack of lamb with herbs. Dishes with black pepper or grilled meat(barbecue) are also an excellent match, as the wine reflects the smoky flavours of the food.

Syrah should be served at 16 to 18 °C so that the fine flavour is not overpowered by the alcohol. High-quality, elegant wines are better suited to 16°C, while very opulent wines show their full flavour at 18°C.

Absolutely. Young, high-quality Syrah wines in particular benefit enormously from 1 to 2 hours in a decanter. The oxygen softens the tannins and allows the complex flavours of leather and spices to emerge more quickly.