By Kim McCullough, Co-Owner, Cellar Beast Winehouse
Introduction
When I think of wines that make an impression, Shiraz is always one of the first that comes to mind. It’s a full-bodied red wine that commands attention, layered with dark fruits, pepper spice, and an unmistakable richness. Whether you're sipping by the fireplace or pairing it with flame-licked ribs from the smoker, Shiraz delivers a bold, memorable experience.
At Cellar Beast Winehouse, we believe great wine starts with great grapes for wine production, and Syrah, the grape behind Shiraz, is among the finest. With our Southern Rhône-style blend, Jeune Bête, we celebrate this dark-skinned red wine grape variety in a way that bridges tradition with our distinctive New World terroir. This limited edition wine showcases lush fruit flavors, earthy complexity, and a youthful vibrancy that reflects our winemaking philosophy: fearless, fresh, and fiercely authentic. The wines featured here are crafted by Cellar Beast Winehouse.
Rhône-Style Red Blend — Yakima Valley
What is Shiraz Wine?
Shiraz, also known as Syrah, is a classic wine grape originally from France’s Rhône region. Over time, this variety made its way to warmer regions like South Africa and Australia, where it developed a new identity: richer, rounder, and jammy, often with black fruit profiles and higher alcohol levels. The primary difference between Syrah and Shiraz lies in style and geography, rather than genetics. In cooler climate regions like the Northern Rhône, Syrah tends to be more savory, while in the hot areas such as Barossa Valley or Lodi, Shiraz explodes with lush, ripe fruit and bold spice. Shiraz is used primarily in New World regions but is genetically identical to Syrah.
Our Jeune Bête is a reflection of this legacy, blending 38% Syrah with 62% Grenache—all from mature vines at Meek Vineyard in Yakima Valley. The Syrah delivers a structure laced with pepper notes, dark berries, and bitter tannins, while the Grenache contributes a fruit component rich in red plum and herbaceous lift.
With Jeune Bête, we’re not just crafting a wine—we’re capturing a period and place. It's a wine that bridges continents: grown in the Pacific Northwest, styled after French appellations, and speaking the bold dialect of modern Shiraz wines.
Food Pairings for Shiraz
If you’re wondering which foods pair well with Shiraz wine, let me put it simply—go big. The black pepper flavor and bold tannin structure make it ideal for grilled and smoked dishes. Think thick-cut ribeyes, BBQ brisket, chorizo-stuffed peppers, or lamb rubbed in rosemary and garlic.
At Cellar Beast, we often enjoy Jeune Bête alongside wood-fired pizza topped with smoked sausage, or grilled Portobello mushrooms marinated in balsamic and soy. The wine’s pepper spice and fleshy fruit mid-palate play beautifully with umami and char. For a twist, try it with dark chocolate truffles sprinkled with sea salt—it’s the kind of pairing that makes you pause and savor.
Our Shiraz food pairing guide always includes rich, protein-forward meals that complement this concentrated wine’s robust personality. For cheese lovers, aged cheddar or Manchego pairs well with fruit, complementing it with chocolate undertones, while a blue cheese can echo the wine’s darker, jammy blackberry core.
Styles and Regions of Shiraz
Shiraz is a globe-trotter. From the structured Syrah of the Rhône Valley to the ripe, jammy Shiraz of Australia, its adaptability is unmatched. Australian viticulture, particularly in the Barossa Valley, has become synonymous with “Shiraz”-labelled wines—bottles of wine that pack intensity and opulence, sometimes rivaling the greatest French style expressions.
Meanwhile, African wines—particularly those from South Africa’s Stellenbosch—have adopted a more restrained approach, blending Old World finesse with New World fruit. American wine laws have allowed even more freedom, giving winemakers like us the ability to blend Shiraz with Grenache, Mourvèdre, and other Rhône varietals without rigid appellation rules.
At Cellar Beast, we’ve explored higher-producing regions across Washington and Oregon, sourcing Syrah from sites like Meek Vineyard and Red Mountain’s Quintessence Vineyard. These warmer regions offer dense black cherry and blueberry flavors with just enough acidity to maintain elegance. The Jeune Bête is a true Rhône-style wine—built from vineyards with excellent sun exposure, low yields, and characterful soils.
How to Serve and Enjoy Shiraz
To unlock Shiraz’s full potential, serve it between 60°F and 65°F. Decanting is essential, especially with younger bottles like our Jeune Bête, which benefits from 30–45 minutes of air to awaken its layers of dark fruits and peppery spice.
Use large, tulip-shaped red wine glasses to concentrate the lush aromas of blackberry, black cherry, and forest floor. While Shiraz is renowned for its aging potential—especially in structured wines from cooler climates—it also excels in its youth when crafted in a fresher, more vibrant style.
In our experience, Shiraz is perfect for winter evenings, backyard BBQs, festive gatherings, or as a show-stopping component in red wine gift sets. It’s the kind of wine you reach for when you want depth, power, and just a bit of wildness.
Conclusion
From cuttings from vines in the Rhône Valley to warm-climate vineyards in Washington, Shiraz has traveled the world, evolved, and found a home in our cellar. At Cellar Beast Winehouse, we’re proud to offer a premium red wine for sale that reflects both our reverence for classic wines and our passion for bold innovation.
Suppose you’re searching for the best Shiraz wine for BBQ, holiday dinners, or simply to sip on a stormy night, Jeune Bête delivers. It's a spicy Shiraz wine case waiting to be opened, savored, and shared. Order Syrah wine online now and experience the wild, youthful energy of this “Young Beast.”
Buy Shiraz Wine Online at Cellar Beast
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About the Author
Kim McCullough is the co-founder and co-owner of Cellar Beast Winehouse, a boutique winery that combines Old World techniques with New World expression. With a background in hospitality and an eye for experiential storytelling, Kim curates the winery’s events, wine club experiences, and product offerings. Her love for Rhône-style blends is rooted in both European travel and hands-on vineyard collaboration with Cellar Beast’s winemaking team. She believes that great wine should be fearless, welcoming, and deeply connected to the people who craft it.
