The multi combination of Shiraz and Grenache have a profound impact of flavours and textures. The flavours contained in the dark skin rise in tandem with sugars in the pulp and often shiraz can be picked with excellent sugar - acid  balances and intense colour and flavour.The conditions in Australia are capable of producing high quality Shiraz. Shiraz the full dark, dark, rich and fruity wine has a natural low tannin softness and combines perfectly with American Oak during maturation to provide one of Australia's richest and most enjoyable wine styles. That is why in the early days of Australian wine making, shiraz was often called 'burgundy' as it was soft, round and mellow, reminiscent to the new settlers of the supple wines of Bourgogne (Burgundy) France.The red grape variety Grenache in the past was considered to be of too inconsequential quality to have the name printed on the label. The wine were light in colour and body and usually blended with other varieties to be used as bulk material. This attitude has changed. Modern wine making and winemakers have brought about a recent acceptance of wine styles like Grenache rose, a light pink, cherry - flavoured wine, and Grenache Shiraz, mid - red, soft, smooth and juicy wine. It is fair to say, Grenache is also used as part of the blend of red grapes in tawny ports. It also appears in sparkling reds and cask wines where the style demands a ready to drink fruity flavour.The flavour compounds in Grenache remind one of cherry, strawberry or raspberry. The more full bodied wines take on the timber like characters of oak char and vanilla coconut which are known to marry well with Grenache grapes. The regions of Australia where Grenache grows at its best are the longer established area such as South Australia Barossa Valley, Fleurieu, Mc Laren Vale, and Western Australia Greater Perth and the Swa