How Terroir Shapes Syrah into Shiraz (and Back Again)
Syrah or Shiraz? Same grape, different personalities. French Syrah is elegant and spicy, while Aussie Shiraz is bold and fruity. Both started from 19th century cuttings and thrived in their sunny homes. Today, the line blurs with cooler climates and focus on quality in Oz.
Syrah or Shiraz? The mere mention of the name ignites a playful duel in the world of wine. To the traditionalists of the Rhone Valley, in the heart of France, it's Syrah, a noble grape full of peppery elegance and restrained power. But venture across the globe to Australia's sun-drenched vineyards, and a mischievous glint appears – here, it's all about Shiraz, bold and boisterous, bursting with jammy fruit and a touch of sweetness.
For a while, the French titans pretended not to notice the commotion brewing Down Under. These upstart Aussies, with their “Shiraz,” were crafting wines that defied Syrah's Old World pedigree. Wine lovers, particularly those with a penchant for the flamboyant, were smitten. They reveled in the thick, opulent fruit, the kiss of spice, and a hint of sweetness – a stark contrast to the traditionally peppery or perfumed Syrah produced in France.
