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Amigne - Syrah

Amigne - Syrah

You're exploring Amigne

Amigne is grown around the village of Vétroz in Valais, Switzerland, and pretty much nowhere else on the planet. Very rare, very versatile, very delicious!

There are only 18 authorised growers in the area. For this reason it is often referred to as Amigne de Vétroz. The name ‘Amigne’ is derived from the Latin ‘amoenus’ meaning enjoyable or delicious.

From the Romans onwards there has been much debate as to the origin of the grape. Nevertheless, it is grown on terraced vineyards made up of glacial moraine and black schist which help provide Amigne with its unique character.

The wine made from Amigne ranges from bone dry to syrupy sweet, including Amigne flétrie made from grapes left to shrivel and concentrate on the vine.

When it comes to residual sugar, there is a system introduced in 2005, not unlike the putonya system for Tokaj wines. For Amigne they use Bees (Abeilles) which indicate three levels of sweetness with three Bees being the sweetest.

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Another surprisingly interesting area for Syrah has turned out to be south-eastern Austria - in the hand of people like Netzl, Weninger and Gunter Triebaumer. But we haven't been able to secure some in recent years, as they sell it all to Vienna and Berlin.

Syrah is far from the easiest grape to cultivate. It has quite a high susceptibility to botrytis and mites and to an unknown disease which targets Syrah specifically ("I would too!" - Joelle). It also has a very short harvesting time when at full ripeness as it has small berries which tend to shrivel soon after that point. The slower ripening long season of the Swiss Valais is a boon when dealing with Syrah, giving a lot more ease at harvest time.

Syrah should not be confused with Petite Sirah, a synonym for Durif, a cross of Syrah with Peloursin dating from 1880. (We have one from Israel if you are curious)

Syrah produces wines with a wide range of flavour notes, depending on the climate and soils where it is grown, as well as other viticultural practices. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical". With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savoury "tertiary" notes such as leather and truffle.

There are a number of legends associated with the origins of Syrah, pretty much all of which have been disproven by the arrival of DNA testing. Despite this, they add a touch of romance to the grape. It was suggested that the grape came from the town of Shiraz in Persia (Iran), hence the use of that name in some countries. These legends differ according to whoever is telling the story but suggest the grape arrived in the Rhône in a few different ways - through traders bringing it to Marseilles (no evidence exists of any Syrah having been planted in that area), through a crusader bringing it back from the war (unlikely that he would have travelled as far as Persia from the Holy Land), brought to France by a Persian hermit, or brought to Gaul by Probus, the Roman Emperor.

In truth, it was probably born in the Rhone pre-Alps. Syrah is the natural child of Mondeuse Blanche, from Savoie and Dureza, an old and rare grape originating from Ardèche. It is a great-grandchild of Pinot and a grandchild of Mondeuse Noire as well as being a half-sibling of Viognier.

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