APPEARANCE

ON THE VINE: Small to medium blue-black berries with thin skins. Fairly loose, cylindrical bunches.

IN THE GLASS: Dense ruby is to be expected, extending to the rim in recent bottlings. Brick-coloured russet edges may start to show with age.

SMELL

Smoky, peppery fragrances, wild herbs. Hints of allspice, perhaps cinnamon, pimento. Rustic features in older styles can prompt thoughts of venison, leather, tar.

TASTE

Shiraz typically has red berry fruit intensity, plum, spicy pepperiness and a sweetness on the palate, reined-in with top examples. Rustic farmyard flavours can be evident, with fudge and candy-floss among the words sometimes used to describe certain styles.

ORIGIN

Although some reckoned Shiraz/Syrah originated in the town of Shiraz in Iran and other argued that it came from Syracuse in Sicily, in fact the variety originated in the Rhône, France.

IN SOUTH AFRICA

Although Shiraz is known to produce good wine in warm climes, it is not a prolific bearer – which once meant limited popularity for the varietal in the Cape. Today it is appreciated for its quality, and is grown throughout the main wine-producing areas. Old bottles will show the full, earthy, alcoholic dikvoet (clumsy) examples that had writers conjuring up images of sweaty saddles. Today, however, while farmyard features can still present on the nose of modern bottlings, a growing number of local winemakers are competing with the best, style wise.

ELSEWHERE IN THE WORLD

Syrah’s popularity continues to grow, and it is now planted with great success throughout the Rhône, the Languedoc and around the world – particularly in Australia, champion of the New World style.

AGEING POTENTIAL

Many Syrahs are being made to show better earlier, and are drinkable from two or three years after the vintage, some sooner. Exceptional wines have lasted over 20 years, and some French examples have still been delightful after 40 to 50 years.

MATCHING WITH FOOD

Red meat dishes with sweet and spicy overtones; venison, oxtail, ostrich, bredies, goulash.

SERVING TEMPERATURE

Between 16° and 18° C.