The multi combination of Shiraz and Petite Sirah 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.Petite Sirah has nothing to do with the much more famous Syrah or Shiraz grape. It's mostly found in California, Mexico, and South America, where it makes dark, dense, spicy reds. It's not clear where it originally came from, or whether it is cultivated under a different name elsewhere in the world.