Shiraz is a dark-skinned grape variety grown in many countries and is primarily used to produce powerful red wines. Shiraz is used both for single-varietal wines and in blended wines, where it can be either the major or a minor component. It is called Syrah in its country of origin, France, where it is most closely associated with red wines from the Rhone Valley.
The Shiraz grape was introduced into Australia in 1832 by James Busby, an immigrant who brought vine clippings from Europe with him. Today it is Australia's most popular red grape and Australia has the world's second largest plantations of Syrah/Shiraz after France.
South Australian regions tend to be the most highly regarded for Shiraz in Australia. Regions such as the Barossa Valley, McLaren Vale, and the Clare Valley have consistently produced some of the country's best Shiraz for several decades. These regions tend to produce very full bodied, higher alcohol wines.
Wines made from Shiraz are often quite powerfully flavored and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other viticultural practices used. 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," though blackberry and pepper are often noticed. With time in the bottle, these primary notes are moderated and then supplemented with earthy or savory tertiary notes such as leather and truffle. Secondary flavor and aroma notes are associated with several things, including winemakers' practices (such as oak barrel and yeast regimes), and the terroir qualities. (Adapted from Wikipedia)
