2016 Domaine Turlato and Chapoutier Shiraz

Shiraz is just another name for Syrah, the dark skinned grape from the Rhone region of France. Or is it? While in the US, we follow the French and call it Syrah, if the wine is grown in a hot climate, it will offer a flavor profile that lends itself to the typical rich juicy jammy Australian style called Shiraz. Under US wine laws, wines made from Syrah or Shiraz can call it by either name. As the third Thursday in July is Shiraz Day, we are celebrating with a Shiraz (aka Syrah) from Lieu- Dit Malackoff, Pyrenees Australia paired with a summery menu featuring a smoky meatloaf full of rich bacon!

Shiraz Day

Syrah aka Shiraz is the most well known and most widely planted grape in Australia. It arrived there in 1831 when Scotsman James Busby brought back cuttings from Europe to introduce to Australia. Busby called one of these cuttings “Scyras” and “Ciras”– what we today call Shiraz. Planted originally  in the Royal Botanic Garden, and in Hunter Valley, then in South Australia, by the 1860s, only 30 years later, Syrah was already important. Shiraz vines in the Barossa planted in 1847 are thought to be the world’s oldest continually producing commercial vineyard.

Whether you call it Syrah or Shiraz, it’s the sixth most planted grape in the world!

So what’s the main difference between Syrah/Shiraz?  As I write here, the main difference is STYLE: “If the wine is made in what is considered a more “Australian’ style — riper and richer, bolder and fuller bodied, then it may be called Shiraz even if it’s not from Australia. Syrah is more “French” in style: lighter and leaner. Australia is warmer, so the grapes ripen more fully consistently, meaning the wines are usually higher in alcohol. But how the grapes are grown, when they are picked, and how they are made into wine influences the outcome as well.”

Wine

• 2016 Domaine Turlato and Chapoutier Shiraz, Lieu- Dit Malackoff, Pyrenees AUS

Menu

• Strawberry Salad
• Grilled Corn on the Cob
• Oven Fries Potatoes 
• Smoked Meatloaf

2016 Domaine Turlato and Chapoutier Shiraz

2016 Domaine Turlato and Chapoutier Shiraz, Lieu- Dit Malackoff, Pyrenees, Victoria, AUS

ABV: 14.5%
SRP: $40
Grapes: Shiraz in conversion to organic certification 
Importer: Turlato
purchased on sale at Grocery Outlet by Sue 

With altitudes ranging from 1k-2.5k foot in elevation, the Pyrenees Ranges create conditions for this wine-producing region in Victoria, Australia near the town of Avoca where vines were first planted in 1858. 

Appearance:  Deep and dark garnet, brown rim

Aroma: Jammy, stewed fruit, raisin, prune, stewed plums, stewed apricot, ripe cooked fruit, 

Palate: Tannins and acidity that balance out the fruit, rich and earthy, stewed rhubarb, plum pie, this is a drink now wine, we did not feel it would lay down much longer, but it is nice now. 

Pairing: The pairing tonight is all about the smoked meatloaf which checks off all of the boxes with this wine. The wine went from being alright because it was too jammy on its own to fantastic with the rich smokey meatloaf. The wine loves the smoke and the BBQ sauce. It also loved the oven fries because of the rosemary and the caramelization. 

More ideas for Shiraz Day:

• Shiraz  from Eight at the Gate paired with a traditional AUS dish–pie floaters!
• 3 sustainable Shiraz 
• Brothers in Arms Shiraz with rack of lamb

Happy Shiraz Day! Will you be pouring a Shiraz from the AUS or the US to celebrate?

PS We did a pairing with two Paso Robles Midpoint Wines with this meatloaf– stay tuned for the recipe when we share our notes about the wines, the pairing, and my visit there!