Celebrating Shiraz: toasting sustainability and flavour
As International Shiraz Day approaches on July 25th, it’s a great opportunity to explore the craftsmanship behind this quintessential Australian varietal with Rewild.
Shiraz is more than just a wine in Australia; it embodies a rich history as one of the pioneering grape varieties in the nation’s vineyards, celebrated for its bold flavours and impressive structure. Ideal for a cosy winter night or an engaging dinner party, Rewild’s Shiraz is produced with a holistic focus on sustainability to minimise environmental impact.
We spoke with Tony Allen, the winemaker at Rewild, who shared the secrets to crafting an exceptional Aussie Shiraz sustainably:
- Selecting the finest grapes is crucial; we seek out those with a vivid deep colour and sweet fruit flavour to create our Shiraz.
- The grapes undergo steaming and fermentation for 7-8 days while retaining their skins, ensuring the wine preserves the robust flavour and rich colour characteristic of the varietal.
- Our winemakers taste the wine daily until the desired flavour and structure are achieved, followed by separating the juice from the skins to allow for further fermentation at controlled temperatures.
- Typically, the wine is blended with vanillin oak chips, enhancing its dynamic flavour profile, and is continuously monitored for quality until it realises its full sipping potential.
- Rewild Shiraz, hailing from the Murray Darling region, is known for its fruit-driven profile, easy-drinking nature, and exceptional value.
- Committed to progressive sustainability and regenerative practices, Rewild employs a range of eco-friendly initiatives throughout the grape-to-glass journey, including waste reduction, lightweight packaging, and producing 100% vegan-friendly wines.
This International Shiraz Day, why not raise a glass of Rewild Shiraz paired with a hearty meal? We recommend delicious options such as a roast lamb dish, eggplant lasagne, or a charcuterie board featuring rich cheddar cheese. For a classic pairing, you can’t go wrong with a medium-rare fillet steak.