Wine: Shiraz

Known as Syrah in the old world, the name Shiraz was popularized after it left France to South Africa and then finally to Australia, where it flourished greatly. The grape variety arrived there in the 1800's. Since the phylloxera incident of the 1800's, the oldest vines are believed to be at the Turkey Flat Vineyards in Tanunda, Australia, that were originally planted in 1847.

[http://optilux.deviantart.com/art/Shiraz-Grapes-511418936]

This black, thick-skinned grape can endure inclement weather and thrive in almost every wine region in the world. These thick, dark skins yield highly tannic, deeply colored wines. Often thought of as the "darkest of the reds" and "a manly wine", this brooding one can even have a distinct spiciness when young. As it ages, it takes on a profile of dark berries and smoke.

Karen MacNeil's recounts in her work The Wine Bible, "the rich sappy, berry taste, seductive aromas, and thick, soft texture of shiraz helped established Australia as one of the world's top wine-producing countries. The best of these wine have almost syrupy plum, boysenberry, mocha, and violet flavors, with hints of spice and black pepper."

It is the offspring of less common grapes, Dureza and Mondeuse. Despite having not left northern Rhône since its identification, myths have circulated around its origin, giving credit to Shiraz, Iran and Syracuse, Italy. But considering its solely French parentage, it is best thought to be natively French.

Shiraz was not cultivated in the United States until the 1970's in California, followed by Washington in the 1980's. Petite Syrah is the offspring of Shiraz and Peloursin, an even more full-bodied and tannic variety than Shiraz itself.

 [https://www.penfolds.com/wine-advice/about-tasting-notes/about-the-penfolds-collection/grange?lang=]

Penfolds is credited with having produced the most legendary Shiraz, called Grange, first introduced in 1952.