We should address the proverbial elephant in the room first: Syrah and Shiraz refer to the same grape variety, yet neither one is synonymous with Petite Sirah, which is a variety in its own right.
In France, Syrah reaches its most profound heights in the Northern Rhône, defining the wines of Hermitage, Côte-Rôtie (where it's often blended with a bit of the white grape Viognier), and St. Joseph, and contributing spice and savoriness to the blends of the Southern Rhône.
In Australia, it's known as Shiraz, and often (but not always) expresses itself in a more fruit-forward manner, though the old image of fruit-bomb Australian Shiraz is becoming more and more outdated with each passing vintage.
It also does very well in California, Washington State (the Rocks AVA is particularly notable, but the greater Walla Walla Valley is also fantastic –– look for standout Syrah from Cayuse and Horsepower for delicious examples), Israel, and beyond.
What is Syrah wine?
Syrah is a wine that's produced from the grape of the same name. It's most frequently crafted as a red wine, which makes sense given the thicker skins, tannins, and phenolic compounds that can be extracted from them during maceration and fermentation. But Syrah is also an important player in the world of rosé: Examples from the Rhône Valley, Provence, Languedoc, and beyond are wildly popular with consumers around the world.
Syrah has the ability to find its footing on the more savory end of the spectrum, as it does in the Northern Rhône with its telltale bacon and peppercorn notes (as well as occasional hints of flowers like violets), as well as in more fruit-forward styles; in parts of the Central Coast, for example, it can play an important role in the high-octane and densely fruited reds that have become so popular there. And if you can find them, the Syrah-based reds of cult producer Sine Qua Non are worth investing in.
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