2006. Southeast Australia. $7.00 for 750 ml
Here’s something that you might have wondered for a while: Syrah (originally from France) and Shiraz (from Australia) are the same grape. Shiraz is also the most widely grown variety in Australia (smart folks, those Aussies are!).
Lots of other places like California and Washington make Syrah/Shiraz, too, and depending on whether or not the wine will have a more Aussie-angle or a more Franco-flair will decide the spelling of the grape. Kind of fun, right?
The Australian style has often been described as “plump”, “dense” or “juicy” while the Franco version seems to be defined as more restrained and peppery. While I would agree that the Australian Shiraz is plump, dense, juicy and then some, I’ve really no idea if the French style Syrah description is accurate as I’ve never had much opportunity to really sample these. While I’ve no doubt the Syrah are delicious, I have to say, I’ve grown quite fond of the Australian style!
The Yellow Tail Shiraz seems to be very popular red wine, so I thought I would give it an audition on my taste buds. Maybe it was the expectation after hearing so much about the Yellow Tail Shiraz, but, while I did think it was a good wine, I like the Yellow Tail Cabernet better.
I think this is why: The smell isn’t super strong but a sip of it is. I think it’s more of a high tannin and alcohol flavor than anything else. Those flavors overpowered the cherry and blackcurrant, slightly sweet flavor behind it and left me feeling a bit confused. It seemed a bit tongue-drying to a point where I felt like I couldn’t taste anything else.
Now, this description sounds very negative, so I’d like to have a little disclaimer here. I still think this is a good wine and it’s also a great price. Others really really seem to like it, so it’s certainly worth a try to see what you think. Also, like all wine, what one eats (or doesn’t eat) while drinking it changes the whole experience. Because of that tanniny, alcoholy flavor, I might have had a very different experience if I’d had a rich meal with my wine to help balance things out. In fact, I think I’ll have to try it again, only this time, with some sharp cheddar cheese or a bit of steak.
Bottom line? It’s certainly worth a try but I would recommend having it with foods.
wine’s website: www.yellowtailwine.com