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Wine Reviews

2007 Grant Burge Miamba Shiraz

		Barossa, South Australia, Australia Reviewed September 26, 2009
		Product #: 725127 Score: 89/100 Price: $19.95 Alcohol: 14.5%	Sweetness: Extra Dry Drink: Now Winery: Grant Burge
		Add to my shopping list Add to my wish list Add to my cellar Find this wine in stores now Agent: Calibrium International Find similar wines Send this review to a friend Add notes for this wine

Tasting note:

VC: From an historic single vineyard at the southern end of the Barossa, this deep purple Shiraz is bursting with ripe berry, lifted floral and coconut aromas. This is a rich and opulent wine with a chewy texture, ripe juicy mixed berry and vanilla flavors balanced by firm grainy tannins leading to a lengthy finish. It’s a “wow” wine that always impresses. Decant and serve, or cellar this big boy for up to 10 years. My note: A dark and delicious red with full-bodied notes of blackberry and black plum. Opulent texture with a velvety concentration of flavor and long finish. Food matches: rare roast beef au jus, rack of lamb.

More pairings:

beef, beef jerky, casseroles & stews, cheese sandwich: grilled, cheese: herb or black pepper crusted, chicken marsala, chocolate Mexican Mole, chocolate: dark, chutneys: fruit, cinnamon, coriander, cumin, fajitas, goose, juniper, kangaroo, meats: barbecued, mushrooms: chanterelle, mushrooms: shiitaki, Perail de Brebis, pizza: Montrealer, pizza: seafood, pork spareribs: barbecued, ratatouille, rich meat & game casseroles, sauce: mustard, steak, grilled, sweet constantine, Szechuan cooking, tarragon, tourtiere. More pairings...

Complementary recipes:

Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius. Lighter red wines, such as beaujolais, gamay and some pinot noirs, are best served slightly cooler 55-60 degrees Farenheit or 12-16 degrees Celsius.

Shiraz

Shiraz and Syrah are both originally from the same clone, but various regions have chosen one name or the other. They both create rich, robust wines with a smooth texture and signature aromas of spice, pepper, clove and licorice leading, followed by dark fruit such as blackcurrant, blackberry, plum and black cherry, as well as truffle, earth, violets, vanilla, smoke, sandalwood, cedar, cigar box, earth and leather. The greatest of these wines can age for 25 years or more.

The grape was originally believed to be from Persia, now Iran, from the city of Shiraz, but has since been proven to be indigenous to France, where more than half the world's Syrah vines are planted. The legendary wines of the Rhone Valley's Côte Rotie and Hermitage are made from 100% Syrah. Syrah is also part of the blend in other Rhône wines, including Châteauneuf-du-Pape that often includes Grenache, Mouvèdre and up to nine other grapes.

This wine is also the flagship red wine of Australia, where it's called Shiraz (easier to pronounce than Syrah), and is often blended with Cabernet Sauvignon. Australia's Barossa Valley is particularly famous for its complex, multi-layered Shiraz. It is also becoming South Africa's leading red. California grows it successfully in Paso Robles where it's usually called Syrah.

Shiraz and Syrah pair with robust dishes such as grilled meats and vegetables, beef stew, meat lover's pizza, barbecued ribs and hamburgers, beef wellington, bison steak, brisket, meatloaf, peppercorn steak, grilled or spice-rubbed chicken, chicken sausage, fajitas, ostrich, game casseroles, venison stew, braised lamb shanks, barbequed pork spareribs and Mexican Mole.

For more details on how I do my wine reviews, what the scores mean and other background, please click here. To find definitions of the wine terms I use, from acidity to zesty, visit my Wine Glossary.

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