Buy Shiraz and Syrah Online in NZ

Shop famous Australian names such as Penfolds, Grant Burge, Taylors, Wolf Blass, Yalumba and Saltram. Choose from everyday reds to cellar-worthy icons for special occasions.

Shiraz vs Syrah Styles

  • Barossa Valley Shiraz: rich and full-bodied, with blackberry, plum, chocolate and sweet spice.
  • McLaren Vale and Clare Valley Shiraz: ripe and generous, often with a savoury or minty edge.
  • New Zealand Syrah: cooler-climate and more restrained, led by Hawke's Bay, with black pepper, violet and fresh acidity.

Shiraz is also a common blending partner, so explore Shiraz Cabernet, or browse all Red Wine.

How to Choose Shiraz

The name on the label is a useful clue: Shiraz usually signals a bolder, riper style, while Syrah suggests a peppery, elegant one. For a weeknight red, Saltram Mamre Brook Shiraz offers classic Barossa richness. For a landmark gift, Penfolds Grange is Australia's most famous wine and rewards long cellaring. Selaks Taste Collection Syrah shows the New Zealand style.

Shiraz / Syrah FAQs

What is the difference between Shiraz and Syrah?

Shiraz and Syrah are the same grape variety with two names. Shiraz is the Australian name and usually signals a riper, fuller style with dark fruit and chocolate. Syrah, the French name used in New Zealand, often points to a cooler-climate wine with pepper and floral notes.

What does Shiraz taste like?

Shiraz tastes of blackberry, plum and dark cherry, often with black pepper, liquorice and chocolate. Australian Shiraz is typically full-bodied and generous, with firm but ripe tannins. Cooler-climate Syrah is lighter, with more pepper, violet and savoury notes.

What food goes with Shiraz?

Shiraz goes well with barbecued and grilled meats, lamb, beef, sausages and hearty stews. Peppery Syrah suits pepper steak, venison and dishes with herbs and spice. Bold Australian Shiraz also handles smoky barbecue sauces and aged hard cheeses.

Should Shiraz be decanted?

Decanting helps young, full-bodied Shiraz open up and soften, so 30 to 60 minutes in a decanter is worthwhile. Older bottles may throw sediment, so decant them gently and leave the deposit behind. Serve Shiraz at 16 to 18 degrees.