I wanted to take a moment post a short article about this grape and how it has taken on a double life.
Let’s start with the spoiler: Syrah is Shiraz from a grape standpoint. They are one and the same genetically.
The grape is indigenous to France, as proven by DNA testing. Carole Meredith showed that Syrah is the offspring of two obscure grapes from southeastern France, Dureza (a red grape from the Ardèche region in France) and Mondeuse Blanche (a white grape variety from the Savoy region). Neither the Dureza or Mondeuse Blanche are grown in many vineyards. It is also not known how long ago this lineage occurred. Some believe that the Roman natural philosopher, Pliny the Elder, wrote about the vines of Allobrogica in his Naturalis Historia (77 AD), and that it could be today’s Syrah. He had spoke of the wine as from a grape which had not existed 50 years prior[1].
“Mondeuse Blanche is the mother and Dureze is the father. . . . The probability that this combination is the true parentage of Syrah is 10 to the 19th power.”Carole Meredith: Origins of Syrah, p. 3-4 in: The Syrah Producers’ Club 19 April 2004 – Syrah Worldwide Roma
While the grape is the same, the flavor and style that these grapes exhibit is very much related to the climate that they experience during the growing season.
Syrah in France
The grape is grown extensively throughout the Rhône valley. It is produced as a single varietal wine and also a large component of many blends. France has the world’s largest plantations of Syrah. The practice of blending Viognier with Syrah has been common for years in the Northern Rhône Valley region of Cote-Rotie[2].
Shiraz in Australia
The Syrah grape was introduced into Australia in 1832. It was brought to the continent by James Busby, thought of as the “father” of the Australian wine industry. Today it is Australia’s most popular red grape. Recently, Australian Shiraz producers have started to add up to 4% Viognier to their Shiraz. It is said to add apricot tones to the wine’s nose and palate. Shiraz Viognier has been on trend as Viognier gains consumer acceptance in the market place[2].
Sources
1)Entry on “Syrah” in J. Robinson (ed), “The Oxford Companion to Wine”, Third Edition, p. 676-677, Oxford University Press 2006, ISBN 0-19-860990-6
2) Syrah
https://en.wikipedia.org/wiki/Syrah
