The history of this variety on the continent is recent, but marked by experimentation, boldness and notable qualitative evolution.
Originally from the Middle East and having settled in the Rhône Valley, in France, the Syrah grape (or Shiraz, as it is called in Australia) found a new home in South America. It adapted with surprising ease to the hot and sunny climates of the continent, proving capable of expressing with intensity and elegance the terroirs of Brazil, Argentina and Chile. The history of this variety on the continent is recent, but marked by experimentation, boldness and notable qualitative evolution. Syrah arrived on the South American continent in the second half of the 20th century, brought mainly by French winemakers and technicians who participated in the modernization of Chilean and Argentine viticulture in the 1970s and 1980s.
Chile was the first country to cultivate Syrah on an experimental basis — especially in the Maipo Valley, under the influence of French experts who were looking for new alternatives to Cabernet Sauvignon for warmer climates. Subsequently, the variety expanded to the Elqui, Limarí, Colchagua and Casablanca valleys, where it showed great potential in stony soils and with a strong temperature range.
The first Syrah varietal wine in Latin America is credited to Chile, released in the early 1990s by Viña Undurraga, which bottled a pure Syrah after years of testing in Maipo Valley vineyards. From then on, the strain gained prestige, inspiring other Chilean and, soon after, Argentine and Brazilian wineries. In Brazil, Syrah began to be cultivated in the mid-1990s, in small experimental areas in the Serra Gaúcha and, later, gained expression in the Campanha Gaúcha and Vale do São Francisco (BA/PE). The grape proved to be extremely versatile, adapting to both the semi-arid northeastern climate, with off-season harvests, and the more temperate conditions of the south of the country. Brazilian Syrahs tend to have soft tannins, medium body and aromas of black fruits, spices and a light floral touch. In the Northeast, the fruit gains more mature notes and a touch of cocoa, while in the South it tends to have a fresher and more elegant profile, reminiscent of violets, pepper and blackberries.
Argentina received Syrah almost at the same time as Chile, but it only became popular after the year 2000, that is, in this century, after the renaissance of the country’s winemaking. The provinces of San Juan and Mendoza have become the main cultivation centers, with emphasis on Pedernal, Tulum and Uco Valley, where the grape reveals great complexity. Argentine Syrahs tend to be more intense and full-bodied, with notes of ripe plum, black pepper, tobacco and a light smoky touch. The heat of San Juan adds power and texture, while the altitudes of Mendoza bring freshness and balanced acidity. The result is exuberant wines, which compete in quality with more traditional New World examples, such as Australian ones.
In Chile, Syrah has established itself as one of the country’s great red wines, behind only Cabernet Sauvignon and Carménère. The coastal areas — Casablanca and Limarí — produce fresher and more mineral wines, while the interior valleys, such as Colchagua and Maipo, offer examples with a robust and dense profile, with notes of black fruits, chocolate and black pepper. The best Chilean Syrah labels combine French elegance and New World intensity, and many of them have been recognized by international critics for their varietal consistency and typicality.
It is important to highlight that there is no way to expect the characteristics of Rhöne Syrah in wines produced in South America, especially because this variety has well absorbed the terroir of each producing zone, in their respective countries. However, with this limit, it is worth trying the “Syrah” varietals from South American countries. From Argentina, I recommend three in particular: Luca Wines Double Select Syrah (Vale de Uco), Finca La Anita Syrah (Mendoza) and Finca Las Moras Paz Syrah (Valle de Pedernal), all with the typical strength and opulence that characterize Argentine Syrahs. From Brazil, the three I highlight are: Alma Única SB Ultra Premium Syrah (Vale dos Vinhedos), Guaspari Vista da Serra Syrah (Espirito Santo do Pinhal), and Barbara Eliodora Syrah Gran Reserva (South of Minas), all pleasant, fresh, slightly fruity and with good acidity.
three that deserve to be highlighted are Von Siebenthal Carabantes Syrah (Aconcagua), Tara Atacama Syrah (Atacama) and the exceptional Matetic Syrah (San Antonio), having in common the immense aging potential and being extremely gastronomic wines, but keeping between them the characteristics of each producing region and the mastery of the respective winemakers
From France to the New World, Syrah has proven that its cosmopolitan soul is capable of translating, with elegance and vigor, the spirit of modern South American winemaking.
Cheers!
