Chapter 16 - Syrah / Shiraz

Question 1

Characteristics of Syrah/Shiraz

Answer 1

• Thick-skinned black variety with small grapes
• Moderate to warm climate to ripen
• High levels of tannins and acidity
• Medium body with fresh black-fruit flavours (black cherry, blackberry), herbal notes, black-pepper aromas
• Signature style in Northern Rhone
• Full-bodied, high alcohol, ripe flavours of cooked black fruits and liquorice
• Riper style made in Australia

Question 2

Winemaking techniques for Syrah/Shiraz

Answer 2

• High-quality single varietal wines
• Sometimes blended to add colour and flavour with Grenache from Southern Rhone (“Rhone Blends”)
• Dried-fruit flavours emerge over time

Question 3

Most important regions for Syrah/Shiraz

Answer 3

• Northern Rhône: only grape allowed for AOC wines. Steep vineyards, grapes handpicked
• Côte-Rotie AOC: northernmost part of Northern Rhône, often blended with Viognier
• Hermitage/Crozes-Hermitage AOC: less intense than Côte-Rotie, but typically cheaper
• South of France: blended into Minervois AOC or single-varietal Pays d’Oc IGP
• Australia: most important grape. South Eastern Australia label (inexpensive high-volume wine), Barossa Value (full-bodied, high-quality wines), Hunter Valley (medium-bodied wines that develop complex flavours over time)

Question 4

How is Syrah/Shiraz regarded by consumers today?

Answer 4

• Fresh-fruit, intense peppery characteristics make it popular with highly-flavoured dishes