The Shiraz grape gets its name from the city of Shiraz in Persia/Iran, known for its flowers, poetry, and beauty. This region is quite possibly where winemaking originated around seven thousand years ago. The grape was brought to France during the Crusades by Guy De Sterimberg, who lived out his days in the tranquility of his winery in the Rhône River Valley. To produce the Shiraz grape we know today, it originally resulted from a cross between the Dureza and Mondeuse Blanche grapes.
Shiraz is still the number one grapevine produced in the Northern Rhône today. In the Southern Rhône, it is commonly used as a blending grape to make Châteauneuf-du-Pape, Gigondas, and Côtes du Rhône. Its ability to balance the weaknesses of other grapes makes it a favored choice for blending, resulting in well-rounded wines.
Shiraz vs. Syrah: A Name of Distinction
Shiraz is not the only name for this grape; it is also called Syrah, and the names are interchangeable. It is commonly referred to as Syrah in France and Shiraz in most other countries, including Australia, Canada, South Africa, and the United States. Interestingly, Australia used the term “Hermitage” until the late 1980s but has since adopted “Shiraz.”
The Shiraz grape produces a wonderful, dry red table wine on its own, but it is also blended with other grapes to create a fuller effect. In Australia, it is common to add up to four percent Viognier to Shiraz to enhance apricot tones. This blend can be tricky; at that low percentage, vintners are not required to disclose it on the label, which can make the wine appear as a clear Shiraz.
Shiraz has been used for various purposes over the years. Before the Shiraz variety of wine became popular, it was used to make port wine. Due to its ability to age well, it has also been used to produce a red sparkling wine known as sparkling Shiraz. This full-bodied, dry, sparkling red bubbly has also been cultivated from Shiraz.
Interestingly, Shiraz has not enjoyed the anonymity in history that some other wine grapes have. Its complex past deserves to be told. In the 1970s, the wine industry experienced a boom, but the spoils went primarily to white wines, not red, and certainly not Shiraz. In Australia, growers began removing grapevines to plant Chardonnay and even some Cabernet Sauvignon. Thankfully, some growers resisted, and those grapes continue to give us the Australian Shiraz we know and love today.
The revival of Shiraz began in the early 1990s when the government provided subsidies for renewing plantings. A new worldwide interest in Shiraz, particularly the Australian variety, developed during this time. This renaissance gave Shiraz a new reputation as the opulent red of choice.
Due to the full-bodied nature of Shiraz, it boasts a powerful range of flavors and aromas. The bouquet includes notes of chocolate, berries, espresso, and black pepper. Common winemaking practices reveal the wine’s earthy tones of leather and truffle.
Depending on the soil and climate, Shiraz’s tones and flavors can vary, creating distinct wines from different regions. The most common Shiraz varieties available to consumers come from Australia, France, and the United States.
In France, the wine is known as Syrah and is grown throughout the Rhône Valley. Even within this region, the taste of Syrah can vary greatly depending on vine placement. Different locations produce widely varying flavors, as soil quality and slope play crucial roles. For example, Hermitage is known for its tannic nature, while Côte-Rôtie is fruity and perfumed. You may also find French Syrah blended with Cabernet Sauvignon, Merlot, Grenache, Mourvèdre, and Viognier.
The Australian Shiraz is the country’s most popular wine grape. Shiraz was introduced to Australia in 1832 by James Busby and has been cultivated there ever since. The cuttings were planted in Sydney, and in 1839, they were introduced to Southern Australia from the Sydney Botanical Gardens (a popular wedding destination). Some of the most favored Australian Shiraz brands include Lindemans and Jacobs Creek, which are popular in the United Kingdom, while the Australian Rosemount Shiraz is a favorite in the United States.
The southern Australian regions are particularly conducive to Shiraz cultivation. The Barossa Valley, McLaren Vale, and Clare regions produce a full-bodied wine with high alcohol content that has been successful for decades. In contrast, the cooler climates found in the north and west produce Shiraz more akin to the French Syrah.
Shiraz is the most commonly planted grape variety in Australia, accounting for forty percent of the red grape crush each year and twenty percent of all wine production.
In the United States, Shiraz is often labeled as Syrah. The grape was first planted in California in the 1970s and has since gained traction in vineyards across Washington. The Shiraz vine was transplanted into Washington in 1985 by Columbia Winery of Woodinville.
As with any Shiraz grape, the climate in which it is grown significantly influences the resulting wine. In warmer regions like Napa Valley, Shiraz is often blended with other Rhône varietals to create a more complex vintage. In the cooler areas of Sonoma and Washington, Shiraz usually stands alone.
Given that Shiraz is an exceptional red table wine, it pairs well with a wide variety of foods. Known for its robust flavor and rich texture, Shiraz complements fuller, heartier meals. Game meats like duck, elk, bear, boar, and goose are wonderful choices when serving Shiraz, as are beef and lamb.
The complexity of flavors in Shiraz is partly due to the influence of American oak during the aging process. Today, some winemakers are moving away from oak aging and experimenting with older techniques and barrels, similar to those used in France. This shift allows for different styles and characteristics to emerge within the wine, with an increased emphasis on smoothness.
Shiraz embodies much complexity, including its ability to vary depending on where it is grown. From the elegance and sophistication of French Syrah to the full-bodied flavor of Australian Shiraz, it is a wine to be cherished. Numerous Syrah varieties are available to the discerning wine connoisseur, each with its own unique character.
One notable Syrah exemplifying the differences among the top producing countries is the 1996 Sean Thackery Old Vines from California, which received a score of 94 from Sam Harrop of the United Kingdom and Wine Anorak. This wine was praised for its richness and lushness, as well as its overall balance. Its deep color is enhanced by a spicy and fruity nose, with undertones of smokiness and olive.
Another high-scoring wine is the JL Chave Hermitage of 1997, which received a score of 91. It features a ripe palate with herbal complexity and a hint of sweetness in the aroma.
An Australian wine worth noting is the 1990 Penfolds Grange, celebrated for its rich, herby bouquet and spicy complexity. It has a notable oak presence, but it is well integrated.
Shiraz is a favored wine, regardless of region or varietal. It is sure to enhance any meal selection with its bold and distinctive character as a standout wine.
