Syrah
/ ShirazNorthern Rhône, France · SA since 1890s · Bellingham 1957Two names for the same grape — but a world of style apart. SA's second most planted red stands toe-to-toe with Côte Rôtie and Hermitage.
01 In the Vineyard
Dull Green, Large & Three to Five-Lobed
Syrah / Shiraz leaves are dull green and notably large with three to five lobes. Good growing vigour with moderate production. Late budding — a key advantage in frost-prone regions — with mid-season ripening that gives it flexibility across a wide range of climates.
Medium-Small, Oval, Blue-Black — Shrivel When Ripe
Medium-small, oval, intensely blue-black berries with notably thin skins — yet still tough and juicy. Shiraz berries have a distinctive tendency to shrivel as they ripen, concentrating sugars and flavours. The high anthocyanins give the wine its deep colour. Fairly resistant to disease.
★ Syrah vs Shiraz — The Duality
Same grape. Radically different personalities. The name reveals the style — though the lines are blurring as winemaking evolves.
Restrained, perfumed, elegant. Finesse and wild herbal character — fynbos, olive tapenade, violets. Ages into perfumed worn leather.
Richer, bolder, plusher. Riper berries, higher alcohol, more upfront fruit. Dark chocolate, bacon fat, blackberry. Winemaking has evolved significantly.
SA sits between both worlds — the best examples have the structure and spice of Syrah with the fruit and warmth of Shiraz. Neither restrained nor bombastic.
02 Where It Flourishes
SA has the 4th biggest Shiraz plantings in the world at 10% of total vine plantings. Between 1992 and 2016, plantings grew from 900ha to 10,000ha. The first confirmed SA Shirazvineyards were planted at Groot Constantia in the 1890s. First single varietal bottling: Bellingham, 1957.
03 Tasting Profile
The key to Syrah/Shiraz is black pepper — the chemical rotundone (found in black pepper, rosemary, and basil oils) is synonymous with this grape. Beyond pepper: black fruits, savoury meatiness, bacon fat, and olive tapenade. Bigger riper styles show dark chocolate. Oaked wines add vanilla, cloves, tobacco, and liquorice. SA Shiraz straddles elegant and powerful — the cooler regions lean peppery and perfumed, warmer areas lean richer and darker.
05Food Pairing — SA Cuisine
Braai, Game & Black Pepper
Shiraz's savoury, meaty characteristics with black pepper and olives make it feel like a meal in a glass. Pair with smoky, richer, more intense foods.
Shiraz's black pepper character (from rotundone) is a natural match for SA's love of peppercorn sauces, spiced marinades, and boldly flavoured braai cuts. The savoury, meaty notes align perfectly with game meats like kudu and springbok — SA's most distinctive proteins. Bobotie's aromatic spice blend brings out the wine's complexity beautifully.
05 Winemaking
The chemical that smells like black pepper. Found in black pepper oils, rosemary, and basil. Produced in the grape skins. Higher in cool climates, lower in warm. About 20% of people cannot perceive it at all — meaning Syrah's most distinctive feature is invisible to 1 in 5 people.
Carbonic maceration (whole berry fermentation) creates fruity, lighter, fresher wines for early drinking. Risk of bubblegum flavours if not handled carefully. Not typically used for premium SA Shiraz — reserved for entry-level, easy-drinking styles.