Aussie Shiraz was one of the first reds I fell in love with when I started working in wine. I adored its boldness, hearty flavour and easily identifiable trademark aromas of smoke and spice. Australian Shiraz is their mostly widely planted red, taking up an impressive 30 per cent of the entire local vineyard area. Exports of bottled Shiraz from Australia to the UK increased by eight per cent to A$44 million (£25 million) for the year ending March 2018, so it’s high time we took this red powerhouse a bit more seriously.
The world’s biggest fans of this style of wine live in China (44 per cent of Shiraz and Shiraz blends are exported there), followed by the USA with 14 per cent and the UK at nine per cent. Proportionate to our size, this shows just how much we love it. And with good reason, since Australia has a long tradition of expertise, and some of the world’s oldest Shiraz vines are found there – the Langmeil Freedom Vineyard, for instance, dates back to 1843.
Depending on the climate, the region and winemaking methods, Shiraz produces an impressive range of styles from Down Under. Barossa is probably the most famous region, producing rich peppery reds. But for a more fruity style, Clare Valley (also famous for Riesling) produces some stunning Shiraz from producers such as Skillogalee. Langhorne Creek is a place to watch for rising quality in South Australia, not far from Adelaide.
And while Shiraz as a soloist gives wines of immense character, you can also find it blended with Cabernet Sauvignon or with Grenache and Mourvedre for a ‘GSM’ blend, which mimics the recipe from France’s Rhône.
As for the iconic stuff, look for world-famous producers such as Henschke’s Hill of Grace and Penfolds Grange, and if you get the chance to taste this top-end stuff, go for it. But keep your eye out for the next generation. More than 20 years since I first began tasting the splendour and diversity of Shiraz, the one thing I’m sure of is the sky’s the limit – especially Down Under.
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