A wine case for those who love red wines with dark fruit, spice, and plenty of personality. Here you will discover Shiraz and Syrah in a range of different styles – from juicy and generous to more structured and elegant – yet always with the grape’s signature combination of power, depth, and spicy charm. These are wines that work just as well at the dinner table as they do on their own, and they show just how versatile Syrah/Shiraz can be when expressed through different origins.
Sixth Sense Syrah
A powerful and generous wine with dark, concentrated fruit and clear spice. It offers notes of black cherry, plum, ripe raspberry fruit, liquorice, clove, and a touch of espresso, creating a full-bodied and flavourful expression with a long finish. It is an excellent match for grilled beef, barbecue, hearty stews, and aged hard cheeses. The wine comes from Lodi in California and is made primarily from Syrah with a small proportion of Petite Sirah. It is aged for 16 months in a combination of French and American oak, adding extra depth, spice, and roundness.
McPeterson Shiraz
A charming and approachable Australian Shiraz with dark berry fruit and soft spice. The nose and palate offer black cherries, blueberries, blackberries, plums, and a fine touch of pepper, giving the wine a rounded and crowd-pleasing style. It works very well with grilled steak, burgers, pasta with rich tomato sauce, lasagne, and other rustic everyday dishes. The grapes are harvested and crushed during the cool night hours to preserve varietal character, fermented in sweeping arm fermenters for gentle extraction, and then aged for around 12 months in French oak.
de Trafford Blueprint Syrah
A more serious and structured wine with clear personality and strong South African character. The palate moves between plum, blueberry, black pepper, herbs, and subtle hints of charcuterie, with fine tannins and fresh acidity providing balance and length. This is a wine that pairs especially well with flavourful meat dishes, lamb, smoky dishes, and slow-cooked meals. The grapes come mainly from selected vineyard sites in the Stellenbosch area, are hand-harvested, and fermented naturally in small open-top fermenters. A small proportion of whole bunches is used, the wine undergoes malolactic fermentation in barrel, is aged for an extended period in older oak, and is bottled unfined and unfiltered.
The Secretary Bird – Shiraz
A dark-fruited and generous Shiraz that offers plenty of flavour for the money. Here you find blackberries, blueberries, and warm spices in a full-bodied yet accessible style that makes the wine easy to enjoy. It pairs nicely with simple everyday cooking, grilled dishes, minced meat dishes, and hearty pasta meals. The wine is vinified in stainless steel, with a small proportion of whole bunches included during maceration, and remontage is used during fermentation to provide balanced oxygenation and a soft, rounded expression from the very beginning.
Woodstock Deep Sands Shiraz
A classic Australian Shiraz with both generosity and elegance. The nose is floral and spicy with hints of cherry and plum, while the palate offers both red and dark fruit, a touch of earthiness, white pepper, and soft yet defined tannins. It is an excellent choice for lamb, grilled red meat, charcuterie, and flavourful burgers. The grapes come from sandy soils in Blewitt Springs in McLaren Vale, where the sandy soils contribute to the wine’s lifted aromatics. The fruit ferments on skins for at least five days with regular pump-overs, and after fermentation the majority is matured in stainless steel while a smaller portion ages for up to 12 months in older oak barrels.
Errazuriz MAX – Reserva Syrah
An elegant yet flavourful Chilean Syrah with both freshness and structure. The palate offers ripe red and dark fruit, lavender, nutmeg, clove, and a light touch of roasted coffee, resulting in a wine with depth, firmness, and fine length. It pairs very well with lamb, grilled beef, game, and dishes with herbs or roasted elements. The grapes come mainly from the producer’s MAX vineyards in the Aconcagua Valley, where the soils help produce small berries with concentrated flavour. The wine is hand-harvested, carefully sorted, fermented in stainless steel with 15–25 days of maceration, and then aged for 12–14 months in French oak, part of which is new.
