Syrah is one of the so-called “international grape varieties”, as it was exported from France and is now cultivated worldwide. It is believed to have originally come from the city of Shiraz, in Persia, from where it may have arrived in Italy in ancient times via the city of Syracuse. Syrah could also have come from Albania, as there are some genetic similarities with the local Shesh grape variety. Further DNA analyses have also indicated affinities with the Trentino-Alto Adige varieties Teroldego and Lagrein. In France, it is primarily grown in the Rhône Valley, including Côte-Rôtie, Châteauneuf-du-Pape, Ardèche, and Hermitage. In the New World, it thrives particularly well in warmer wine regions, such as Australia, South Africa, and California. More recently, Syrah spread to Italy from France (around the mid-19th century) and found its ideal territory in many regions, particularly in central and southern Italy.
The first documented reference to Syrah in Italy dates back to 1828, thanks to Acerbi, one of the most important Italian ampelographers from Mantua. By the late 19th century, Syrah was present in almost all Italian regions, although its greatest spread was in Tuscany, where it was primarily used to improve Chianti. The best Syrah wines from Tuscany are inspired by the Côte du Rhône, rich in fruit-forward notes of blackcurrant, blackberry, and plum, sometimes with smoky tones on a spicy background and balanced tannins.
The cultivation of Syrah is more challenging than that of other French varieties, due to its sensitivity to water stress, its tendency to overripen, and the significant drop in wine quality if yields are too high. However, advancements in viticultural techniques and the increasing availability of high-quality clones have mitigated these risks, resulting in Syrah wines on the market that generally offer great organoleptic appeal.
