Many theories have been proposed regarding the origin of the variety Syrah, with the most widely accepted placing it geographically in the Northern Rhône and the region Hermitage. Australia is considered the second homeland of Syrah (where it is known as Shiraz), having “migrated” there along with other European varieties in the 19th century. However, it was the variety that adapted best to the warm and dry conditions of this beautiful continent. Today, it has become a particularly popular choice among producers and consumers, and it’s hard to think of a place in the world where it isn’t cultivated.
It is a plant that is particularly resilient to drought and high temperatures, as well as to diseases. It produces wines that are dense, with rich aromas of red and black fruits and characteristic notes of black pepper. On the palate, it is full-bodied, with strong tannins and good structure. It is often aged in barrels, acquiring aromas of vanilla, coconut, oak, and smoke.
In Greece, the first plantings took place in Halkidiki in the 1990s and have since expanded to almost all wine-producing regions of the country, from North to South. Excellent examples of rosé and red wines are produced from Syrah, and blends with other Greek varieties such as Xinomavro, Agiorgitiko, and Kotsifali, as well as international varieties like Cabernet Sauvignon, Viognier and others are not uncommon. It is also featured in the wines of Protected Designation of Origin of Mesolonghi.