Shiraz Mataro is one of those blends that feels completely at home in Australia. Bold, earthy, and built with flavour to spare. Shiraz brings all the plush fruit, dark berries, plum, a touch of mocha andwhile Mataro (also known as Mourvèdre) adds structure, spice, and a savoury edge that keeps things grounded. Together, they’ve got this naturally wild, robust character that suits our climate and our palate, whether you're out at a winter lunch or just throwing lamb chops on the barbie.

What makes this blend exciting for Aussie drinkers is the dynamic between fruit and earth. Shiraz can sometimes go all-in on richness, but with Mataro in the mix, you get more definition, notes of black pepper, cured meat, dried herbs, and a bit of rustic charm. The tannin profile gets a boost too, with Mataro lending a firmer grip that makes the wine feel more structured and age-worthy. It’s the kind of blend that’s big and dark without feeling overdone, there’s balance, intention, and just the right amount of swagger.

Stylistically, it can vary from ripe and juicy to dense and brooding, depending on where it’s grown and how it’s handled. In warmer regions like Barossa and McLaren Vale, the fruit can be rich and generous, backed by Mataro’s earthy power and often a lick of oak. Cooler climate versions might show more spice and savouriness, but you’ll always find that dark cherry-meets-charred wood character humming in the background.

You don’t need much arm-twisting to enjoy this with food either. Shiraz Mataro is a knockout with grilled meats, game, barbecue sauces, or anything with smoky, spicy depth. It’s the kind of red that settles in with hearty, rich dishes and absolutely sings when there’s something charred or roasted on the table.