D3: Tasting: Recap: Syrah
In France the grape is known as Syrah, in Australia it is known as Shiraz, but there is no real rule as to which name to use.
It is a small grape variety with thick skins, so the juice to skin ratio is quite low, meaning you can extract lots of colour and tannins.
The style depends on the climate and it can be grown in moderate to hot climates, giving a range of styles and flavours, from big gutsy reds to more restrained versions. Typical flavours to look for are blackberry, peppery and floral notes.
Syrah is grown in southern France in the Rhone Valley, in particular, on steep south-facing slopes in the Northern Rhone (protecting vineyards from the mistral winds) where it can be co-fermented with white varieties. In the Southern Rhone, Syrah is often blended with Mourvedre, and Grenache. Chris talks about reasons for blending and some of the sub-regions such as the most famous region of Chateauneuf-du-Pape.
Elsewhere it is grown in new world countries such as Australia (particularly Hunter Valley, Barossa Valley and Maclaren Vale), Chile and South Africa.
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