Syrah
Syrah
is the only grape used to make the famous
Rhône wines of Côte Rotie and
Hermitage, but also forms the backbone of
most Rhône blends, including
Chateauneuf du Pape.
Although
cultivated since antiquity, competing claims to
the origin of this variety gave credit to it
either being transplanted from Persia, near the
similarly-titled city of Shiraz or to being a
native plant of France. Starting in 1998,
combined research of the University of
California at Davis and the French National
Agronomy Archives in Montpellier proved syrah is
indeed indigenous to France. DNA profiling
proved syrah to be a genetic cross of two
relatively obscure varieties, mondeuse
blanc and dureza.
More than half
the world's total Syrah acreage is planted in
France, but it is also a successful grape in
Australia (called Shiraz or
Hermitage), South Africa and California.
Syrah is a fairly new variety in California,
first introduced in 1971. Some of the state's
vines were propagated from Hermitage and some
from Australian cuttings. It is also one of
California's most rapidly increasing varieties.
In 1984, there were less than 100 acres. Syrah
now accounts for 12,700 vineyard acres, almost
half of which is less than three years old and
not yet bearing fruit.
Syrah vines
are relatively productive, yet not too vigorous.
Like Merlot, it is sensitive to coulure,
and although Syrah buds fairly late, it is a
mid-season ripener. Syrah requires heat to get
fully ripe, but can lose varietal character when
even slightly overripe. The berry is
thick-skinned and dark, almost black.
Syrah forms
intense wines, with deep violet, nearly black
color, chewy texture and richness, and often
alcoholic strength, with aromas that tend to be
more spicy than fruity.
|
Typical
Syrah Smell and/or Flavor
Descriptors |
|
Varietal
Aromas/Flavors: |
Processing
Bouquets/Flavors: |
|
Fruit:
black currant, blackberry |
Terroir:
musk, civet, truffle, earth |
|
Floral:
grass |
Oak
(light): vanilla, coconut, sweet
wood |
|
Spice:
black pepper, licorice, clove, thyme,
bay leaf |
Oak
(heavy): oak, smoke, toast,
tar |
|
Herbal:
sandalwood, cedar |
Bottle
Age: cedar, cigar box, earth,
leather |
Each time our
tasting panel reviews Syrah, we conclude that,
for both sensual appeal and great value, we
should drink this varietal more
often.
by
Jim
LaMar
RELATED
LINKS
The
first meeting of an annually-planned Syrah
Symposium was held on California's Central Coast
in May, 2007.
