Australia’s wine story is often dominated by the bold and the powerful—the deep reds of the Barossa, the sun-drenched vineyards of McLaren Vale, the big personalities that come from warm-climate winemaking. But this isn’t the full picture of Australian wine. We’re blessed with cool climate regions—quiet achievers that produce wines of finesse and structure. And tucked away in the southwest of Victoria, a region with history not just of geographic significance but of winemaking excellence, exists the Grampians.

Here, even during the height of summer, the nights are cool and crisp. The four seasons are distinctly different and the grapes take their time, ripening slowly, letting the land shape their character. The result? Shiraz that speaks with clarity and depth—elegant, complex, and expressing their own distinctive spicy personality.

After working vintages in some of the world’s most celebrated wine regions, it was the potential of the Grampians, where Adam began his winemaking journey, that drew Adam home. It’s the challenge of the region that keeps him intrigued. The real work starts in the vineyard and follows you into the winery. Every vintage is like no other, demanding attention, instinct and patience every year. It’s not winemaking by numbers.

For those willing to lean in and do the work, the payoff is worth it. Wines from The Grampians carry the imprint of their place—pure, age-worthy, and full of character. The kind that tell a story, year after year.

In this article, we’ll take a closer look at what it means to grow Shiraz in a cool climate, why we think the Grampians is one of the most exciting places in Australia to do just that, and how this all translates into a style of Shiraz like no other.

The focus of this article is on cool climate Shiraz, mainly looking at the Grampians wine region. If you’d like to learn about cool climate wines in general, check out our previous article – Understanding Cool Climate Wine Regions.

Cool climate shiraz has a bright fruit profile and naturally balanced acidity making it ideal for aging.

How does this happen?

The grapes ripen slowly in cooler temperatures, which allows them to develop complex flavours while retaining higher acidity. This results in a wine with bright fruit flavours, like blackberry or plum, along with distinct spicy, peppery notes. The acidity gives the wine a fresher, more vibrant taste and makes it more suitable for aging. Cool climate shiraz is typically medium-bodied and balanced, with a focus on finesse rather than power.

Warm climate shiraz is often richer and more full-bodied. The warmer temperatures cause the grapes to ripen faster, leading to higher sugar levels and, consequently, higher alcohol content. This creates wines that are bolder, with jammy, ripe fruit flavours like dark berries or cherries, and sometimes a touch of chocolate or vanilla from oak aging.

Cooler climates produce wines with a gentler edge. The grapes grow with thinner skins, thanks to milder summers, which means the tannins are softer and less pronounced. Instead of bold fruit or dominant herbal notes, the flavours are subtle and refined—more white pepper than black, more mint than licorice. These wines lean toward a savoury, medium-bodied style that pairs easily with food, enhancing a meal rather than overshadowing it. Their elegance lies in restraint, not power.

Cool climate Shiraz:

• -Medium-bodied and balanced, with a focus on finesse
• -Refined and elegant profile
• -Bright fruit flavours, like blackberry or plum, along with distinct spicy, peppery notes
• -Moderate alcohol (13-14.5%)

Warm climate Shiraz:

• -Rich and full-bodied
• -Bold, fruit-forward with a rounder, softer mouthfeel, sometimes with chocolate or vanilla from oak aging
• -Jammy ripe fruit flavours (dark berries, cherries)
• -Higher alcohol (14%+)

Victoria:

Grampians. Known for elegant Shiraz with intense black pepper, spice, and great ageing potential. One of Australia’s oldest cool climate regions; altitude and cooling winds shape a distinctive style.

Yarra Valley. Known for perfumed, medium-bodied Shiraz (often labeled Syrah), with lifted florals, spice, and finesse. Influenced by elevation and proximity to Melbourne’s cool airflows.

SA:

Adelaide Hills. Known for bright, medium-bodied Shiraz with red fruits, spice, and natural acidity. One of SA’s coolest regions; altitude (up to 600m+) is key.

NSW:

Orange. Known for elegant, savoury Shiraz with structure and dark berry fruit. Vineyards are planted at high elevations (600–1100m), giving true cool-climate expression.

ACT / NSW Border:

Canberra District. Known for Shiraz with pepper, red fruits, and fine tannins — often blended with Viognier (Côte-Rôtie style). High elevation and cold nights create restrained, aromatic styles.

The Grampians has continuously produced fine Australian wine (mostly Shiraz) since the 1860’s. Great Western, a small town in the west of the Grampians wine region, is home to some of the oldest grape vines in the world as the region has never suffered from phylloxera*.

While the grapes of the Grampians have been admired for more than a century, it wasn’t until a pioneering winemaker Trevor Mast arrived in the region that wines of the Grampians were lauded around the world.

The late Trevor Mast of Mount Langi Ghiran not only pioneered the Grampians as a formidable wine growing region he’s considered a pioneer of cool climate Shiraz. After working in vineyards around the world – Germany, France, Portugal, Hungary and South Africa, he settled in the Grampians in the mid 1970s, working as assistant winemaker at Seppelts Great Western. It was at this time he tasted Shiraz grown in this cool climate and recognised it was distinctively different to a traditional Australian Shiraz from a warmer climate. It had all the black-peppery characteristics but was more elegant, refined and perfectly balanced.

He called it a “love affair” with cool climate Shiraz and worked tirelessly to put this new style on the map at his winery Mount Langi Ghiran (Adam has been Chief Winemaker since 2018). His efforts paid off. Mount Langi Ghiran cool climate Shiraz was recognised, alongside Penfolds Grange and Henschke, on the cover of Wine Spectator as the future of Australian wine in 1998.

Adam was mentored by Trevor, whose passion and dedication to the region left a lasting mark. That influence shaped Adam’s path and led him back to the Grampians.

Today, Adam is the next generation of extraordinary winemakers who continues to build on Trevor’s work—sharing the beauty and versatility of cool climate wines with a wider audience.

Read more of Adam’s winemaking story here.

*We want to keep the Grampians phylloxera-free so we can continue to make amazing wine from the Grampians. When you visit the Grampians, please adhere to biosecurity rules.

Australia leads the way in cool climate Shiraz — with the Grampians among its most distinctive and historic regions. Internationally, you’ll find Syrah (as it’s known elsewhere) thriving in several notable cool climate areas:

• France: Northern Rhône — especially Côte-Rôtie, Hermitage, Cornas, Saint-Joseph, and Crozes-Hermitage
• USA: Select pockets of California including Santa Maria Valley, Sta. Rita Hills, and parts of Sonoma
• South Africa: Cooler sites in Stellenbosch and Swartland
• New Zealand: Hawke’s Bay, where Syrah is gaining attention for its elegance and spice

These regions, like the Grampians, produce Shiraz/Syrah with elegance, spice, and age-worthy structure.

Cool climate Shiraz, with its elegance, balanced acidity and fine tannins, is very food friendly.

The long, slow ripening season creates an opportunity for complexity to develop in the grape. This excites Adam, as from that complex grape, he can make an extraordinary wine that will cellar for decades.

The cooler growing conditions lead to a medium-bodied wine rather than a rich red wine. The vibrant fruit flavours, slightly higher acidity and moderate tannins create many food pairing opportunities.

Cool climate Shiraz will cut through rich, fatty dishes and refresh the palate between bites. Its medium body enhances the food’s flavours, highlighting its nuances without making the wine feel heavy.

Cool climate Shiraz pairs beautifully with food. Its elegance and spice enhance lamb, duck and dishes with earthy spices and herbs.

Discover our favourite combinations in our Cool Climate Shiraz Pairing Guide.

Cool climate Shiraz typically has bright fruit, balanced acidity, and fine tannins — all key components for graceful aging. Over time, the wine develops complex savoury notes while retaining its structure and elegance.

Serve cool climate Shiraz slightly below room temperature, around 16–18°C. Decanting for 30–60 minutes helps the wine open up, revealing its spice and elegance. Serve in a large red wine glass to enhance aroma and flavour.

These articles are worth reading.

Halliday – Jeni Port: the rise of cool-climate shiraz

Please the Palate – Allison Levine: Australian Shiraz

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