You say “Shiraz,” I say “Syrah” – it’s the same grape none-the-less. In France it is known and grown as Syrah, and responsible for some of the Northern Rhone’s big, bold red wines. However, in Australia and South Africa it goes by “Shiraz.” DNA profiling in 1999 found Syrah to be the offspring of two obscure grapes from south eastern France, Dureza and Mondeuse blanche. Syrah should not be confused with Petite Sirah, a synonym for Durif, a cross of Syrah with Peloursin dating from 1880.
At Glen Carlou we do the fermentation of the Syrah in Open Tanks to avoid bitterness due to reduction. During fermentation we want to expose the juice and skins to oxygen (which we monitor closely). After the fermentation we aged the Shiraz in French Oak barrels for 15 months.