Shiraz

Shiraz, a grape variety thought to have originated in an ancient Persian city of the same name in what is now southern Iran, has developed into one of Australia’s individual styles of wine. Also known as ‘hermitage’ in France and ‘syrah’ in the United States and Spain, it is grown in most wine-growing areas of Australia and is the most planted red variety in the country. In the early days of our industry it was usually referred to by its French name, hermitage.

Shiraz gets better with age. It is usually tough and tannic when young, but can also be balanced with strong, assertive flavours to prevent that domination of the palate. The Barossa Valley has some of the oldest vines and produces a ripe, rich style of wine with a spicy backbone and good structure. This style of shiraz can be an ideal match for roasted chilli and warm, rich spices, because the sweet, blackberry-ripe fruit enhances the flavours without detracting from the wine or the food. The assertive characteristics in the wine match the bold flavours of the food. Victorian shiraz is grown in a colder climate and tends not to be as ripe or sweet, but it does have a strong black-pepper and spice element. The Hunter Valley also has an acclaimed reputation for shiraz, producing wines which tend to develop into much smoother and more leathery styles with age.