Wake up and smell the kangaroos, ya dirty little winos, because on this wonderful “last Wednesday” of July (possibly ever), we’re paying homage to the land down under and their flagship “Shiraz” wines that we all “know and love.”
Shiraz, also known as “Syrah” in other more civilized parts of the world, is a cornerstone of the Australian wine industry. Shiraz produces robust and flavorful red wines, and when it comes to finding some bangin’ red wine on a budget, Australian Shiraz can be your best mate.
The grape was introduced to Australia in 1832 by James Busby, who brought vine clippings from Europe. It has been said that the maniac was so hammered, he thought he was importing corn* (*SOURCE?). Today, Shiraz is Australia's most widely planted wine grape, covering approximately 40,000 hectares.
DID YOU KNOW… The name "Shiraz" for the Syrah grape in Australia likely originated from historical misconceptions linking the grape to the Persian city of Shiraz, despite DNA evidence showing Syrah is indigenous to France. After its introduction to Australia by the esteemed James Busby in 1832, the term "Shiraz" was adopted locally, and has since come to represent a distinct, fruit-forward style of wine unique to Australia.
Wine Style
Australian Shiraz wines are known for their powerful flavors and full-bodied character. The flavor profile can vary significantly depending on the region and winemaking techniques. Common tasting notes include dark berries, chocolate, black pepper, and sometimes earthy or savory elements like leather and truffle (especially in aged examples). These wines often have high tannin content and are well-suited for aging, with some premium Shiraz wines reaching their peak after 15 years (LIKE ME!).
Winemaking Practices
The vinification of Shiraz in Australia is diverse, reflecting the adaptability of the grape. Some key practices include:
Whole Bunch Fermentation: Increasingly popular, though destemming remains common.
Blending: Shiraz is often blended with other varieties like Grenache and Mourvedre (GSM) or Cabernet Sauvignon.
Co-Fermentation: A trendy practice involves co-fermenting Shiraz with a small proportion of Viognier (“Northern Rhone style”) to enhance aroma and texture.
Oak Aging: While oak is commonly used for maturation, (and American oak was particularly common in the past) there is a shift towards using less new oak, especially American, in favor of French oak and older barrels to add complexity and subtlety to the wine.
A Brief Foray Into The Regions This Week
This weeks bottles hail from South Australia (primarily the Barossa Valley region), and the less prolific Margaret River, which is located in Western Australia.
Barossa Valley
The OG of Aussie Shiraz. Located within the state of South Australia, Barossa is one of the oldest and most renowned regions for Shiraz. It has a warm, dry climate and is home to some of the world's oldest Shiraz vines, with plantings dating back to the mid-1800s. Barossa Shiraz is known for its full-bodied, richly textured wines, with soft tannins, and flavors of ripe black fruit, pepper, chocolate and spice.
Margaret River
Located at the south-western tip of Western Australia, Margaret River is best known for wines made from Bordeaux varieties and Chardonnay, though other varieties (like Shiraz) are also planted. The Shiraz produced here is elegant and peppery, with a lighter touch that still packs a punch.
Profile: Plum,black cherry, blackberry, strawberry fruit leather, anise, chocolate
Palate: Dry, medium+ acid, medium tannin, full body, medium finish
*Made with organic grapes, “vegan friendly”
This is a “punchy” fruit forward Shiraz with a barrage of red and black fruits, chocolate and subtle spice. Not as complex as some of the more “premium” examples we’ve tasted, but reasonably well made for the price point nonetheless. Kudos to the makers of this “vegan” wine. 86+ points.
Palate: Dry, high acid, high tannin, full body, medium- finish
What began as a wine I didn’t particularly love, became something I could really enjoy a glass of as it opened up. Immense change on day 2, balance improved substantially and any unpleasant aromatics completely dissipated. Less bitterness on the finish (though still some), with decent flavor concentration and gritty tannins. While it does not have the makings of an exceptional wine, the Miles From Nowhere Shiraz is a bargain wine you can definitely get some “mileage” out of. Strongly recommend decanting and letting it open up for as long as possible before enjoying. Pair with spicy teriyaki tofu. 87+ points.
Profile: Strawberry balsamic, blackberry bush, violets, olive, anise, black pepper, chocolate, wet stone
Palate: Dry, medium acidity, medium tannin, full body, medium finish
Some interesting aromatics of strawberry balsamic and earthy dark berry fruit complemented by violets and spice. Decently structured with a medium finish, well balanced and enticing. This is a very solid wine at this price point. 90 points.
Profile: Black plum, black cherry, blackberry, licorice, violets, mint, black pepper, subtle smoke, chocolate
Palate: Dry, high acid, medium+ tannin, full body, long finish
This is a really concentrated and full bodied Shiraz full of ripe black fruits, floral notes, black pepper spice and subtle oak integration. This is undoubtedly a “fruit forward” style, but the fruit is not “the fake kind.” 91 points.
Wadiyatalkinabeet?
Until next time, HAPPY DRINKING PEOPLE.
Cheers!
Isaac & Zach
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What a lovely, fun and friendly recap on Shiraz. When I think about it, it's the grape variety that I consume the most. Which is very telling, considering how much white wine I drink! Wanna guess what I'm drinking right now? Hint: it starts with shhh and ends in azzzz.
What a lovely, fun and friendly recap on Shiraz. When I think about it, it's the grape variety that I consume the most. Which is very telling, considering how much white wine I drink! Wanna guess what I'm drinking right now? Hint: it starts with shhh and ends in azzzz.