While I try to keep track of “wine days,” sometimes a few get past me. Thursday was International Shiraz (or maybe Syrah) Day, and I sort of missed it! It’s the fourth Thursday of July, and shouldn’t be missed!
Where Syrah/Shiraz Comes From
First, a little education. So, where did Shiraz get its start? The grape’s real home is the Rhône Valley in France, even though there are some stories tying it to the city of Shiraz in Iran. In France and most of Europe, people call it “Syrah”, but in places like Australia and South Africa, “Shiraz” is the go-to name. Science says its true roots are French, despite any romantic stories. As for me, I’m still leaning a little toward the Iran story of Shiraz because everything comes from France.
The Rhône Valley has been growing Syrah for centuries. This spot is legendary for producing some of the finest red wines in the world. Syrah thrives here, particularly in regions like Côte-Rôtie and Hermitage. In the Northern Rhône, Syrah is the only red wine allowed in that region. The wines have loads of dark fruit, pepper, and herbal notes, and in other regions, they’re often blended with grapes like Grenache and Mourvèdre for those classic Rhône blends. GSM, anyone?
Today, places like the Barossa Valley in Australia and Stellenbosch in South Africa are renowned for their Shiraz, producing bold, fruity wines that win awards and gain fans. Syrah, on the other hand, thrives on the West Coast of the United States, particularly in Washington State and the Central Coast of California.
Paso Robles Syrah: California’s Bold Contribution
It’s no secret that Paso Robles is one of my favorite California wine regions. As it has grown and matured as a “wine country, it’s garnered acclaim for its approach to Rhône varieties. While Cabernet Sauvignon dominates acreage, Syrah has established itself as a signature grape, celebrated for its ability to express both power and finesse.
Paso Robles has a patchwork of microclimates and soils. The region’s long, warm growing season, coupled with dramatic diurnal temperature swings—sometimes as much as 50°F between day and night—ensures that Syrah grapes reach full ripeness while retaining natural acidity.
The Rhône Rangers and Innovation
In the 1980s, a group of pioneering vintners dubbed the “Rhône Rangers” began championing Syrah and other Rhône varieties in California. Paso Robles became their headquarters for experimentation, blending Old World tradition with New World freedom. The results have been extraordinary. The Syrahs of Paso can be lush or structured, smoky or fruit-forward, but they always speak of place. Cool weather or coastal Syrahs – primarily around the southern area of the Central Coast, which includes Santa Barbara, tend to have higher acidity, lighter body, but the same type of structure unique to Syrah.
Notable Wineries
Paso Syrah is as varied as the region’s districts. Some channel the deep flavors of black plum, blueberry, and blackberry, laced with notes of smoked meat, olive tapenade, and cracked pepper. Others embrace floral aromatics, dried herbs, and a mineral core. Oak aging adds layers of vanilla, baking spice, and cocoa.
As an aside, one of the first Syrahs I tasted (Calcareous) had an immediate impact. Because it was over ten years ago, I don’t recall the winemaker’s name at the time (I think it was still Jason Joyce, the current winemaker, but don’t quote me), but when I said “blueberries and deli salami,” he laughed and nodded in agreement. Delicious and surprisingly savory.
I can’t emphasize enough how many great producers of Syrah there are in Paso, and it’s impossible to list them all here. Some of the notable producers are:
- Saxum Vineyards: Renowned for bold, age-worthy Syrahs with power and polish.
- Booker Vineyard: Known for single-vineyard Syrahs that balance richness and elegance.
- L’Aventure: A Franco-Californian project marrying French tradition with Paso terroir.
- Epoch Estate Wines: Celebrated for Syrahs that are both expressive and nuanced, often blended with other Rhône grapes.
- Calcareous: Steep, chalky, sun-drenched slopes are interplanted with Rhone and Bordeaux varietals to capture the expression of place.(One of my favorites)
- Tablas Creek: This Paso Robles trailblazer has been championing Rhône varietals since 1989.
- Tobin James: Along with their “everyday” wines, TJ has limited edition wines, including a stellar Syrah.
Food!
When it comes to food, Syrah is easy to pair. Like Zinfandel, it goes great with BBQ, grilled meats, game, roasted veggies, or even strong cheeses. Thanks to its spicy notes and zesty acidity, it can handle bold, hearty dishes without overpowering them. Plus, it’s fresh enough to keep things lively at the table. Yes. Syrah, especially cool climate, can be fresh!
What Does Shiraz Taste Like?
Shiraz is usually deep in color and super flavorful—think blackberry, plum, pepper, and sometimes a smoky or chocolaty kick. Oak barrels add some vanilla and spice. With their acidity and tannins, these wines can age really well, but they’re fun to drink young too.
One of the most significant influences is the weather. “Cool climate” and “warm climate” Syrahs are generally distinctly different. Cool climate wines are generally lighter in body, while warm climate wines are known for their rich boldness and body. Think California vs Rhône.
Through the Years
The following slideshow shows different Syrah and Shiraz wines I’ve enjoyed over the years. And this isn’t even all of them! In the gallery are wines from California, Washington, South Africa, Australia, and, of course, France! Enjoy the slideshow and treat yourself to a glass this weekend!
