Syrah and Shiraz are the same grape wearing two very different hats. In the cool Northern Rhône it turns peppery, floral and firmly structured, while in the warmth of Australia it ripens into something darker, richer and more generous. The name on the label is your first clue to the style waiting in the glass.
Northern Rhône Syrah: pepper, violets and structure
France's Northern Rhône is the grape's spiritual home. On the steep, roasted slopes of Côte-Rôtie a splash of the white grape Viognier is co-fermented with the Syrah, lifting the wine with floral scent and a savoury, bacon-fat edge. Hermitage is darker and more tannic, built to age for twenty years or more, while Cornas is pure Syrah at its most brooding and wild. These are savoury, peppery wines with real backbone. Follow the whole region through our Rhône range, or go straight to the benchmark producer in our E. Guigal collection.
Australian Shiraz and Southern Rhône GSM blends
Australia took the grape and turned up the volume. Barossa Valley Shiraz is bold and full-bodied, packed with blackberry, dark plum, mocha and chocolate, while nearby McLaren Vale keeps a little more freshness thanks to the sea. Browse the style in our Australia selection. Back in the Southern Rhône, and increasingly in South Africa's Swartland, Syrah plays a different role in the GSM blend, adding spice and colour to the fruit of Grenache and the savoury grip of Mourvèdre. For that warm, spiced Cape take on the trio, explore our South Africa wines.
Syrah and Shiraz FAQ
What is the difference between Syrah and Shiraz?
None, botanically. It is one grape with two names. "Syrah" tends to signal the peppery, savoury European style, while "Shiraz" usually points to the riper, fruit-driven wines of Australia and the warmer New World.
What food pairs best with Syrah and Shiraz?
Think grilled and peppered meats. A steak with cracked black pepper, lamb, venison and anything from the barbecue all suit its smoky, spicy character. Bolder Australian styles love sticky ribs, while savoury Rhône bottles are lovely with a herb-crusted roast.
Should I age Syrah or drink it young?
Most bottles are delicious on release. The very best, a fine Hermitage or a top Barossa Shiraz, can gain leather, smoke and earth over ten to twenty years, so it is worth cellaring a few.