South Africa’s first official Shiraz Aroma Wheel was launched at the 2024 Shiraz Technical Workshop at Allée Bleue Wine Estate. The Wheel results from a research collaboration between Stellenbosch University, South Africa Wine, and Shiraz SA, the association dedicated to promoting South African Shiraz wines.
The Shiraz Aroma Wheel results from the integration of data obtained from different industry research projects led by Dr Jeanne Brand, a sensory scientist at Stellenbosch University’s South African Grape and Wine Research Institute (SAGWRI). According to Dr Brand, the data capturing started in 2021 when a new delocalised sensory strategy was employed to investigate differences between the Shiraz wines produced from grapes from different regions in South Africa. Industry professionals from the five different South African winemaking regions formed local panels. Each panel received wines from all the regions and participated by conducting online sensory analyses. A total of 65 industry professionals, with an average of 13.5 years of experience, evaluated 84 Shiraz/Syrah wines. The wines were supplied by Shiraz SA and were sourced from the annual Top 12 competition entries. Free description and quality scoring were used as sensory methods to create a list of terms/vocabulary foundations for the aroma wheel.
The current project, the major contributor to the finalisation and validation of the wheel, started in 2023 and is also led by Dr Brand. The project, “Determining Cross-Cultural Wine Quality Drivers: A Chemical, Sensorial, and Data Fusion Approach,” is funded by South Africa Wine and aims to explore how South African consumers from different cultural backgrounds perceive the quality and typicality of specific cultivar wines.
This study explores the perceptions of wine drinkers from various cultural contexts, including language groups such as isiXhosa, isiZulu, and Sotho, as well as rural versus urban populations. The project also examines how wine industry professionals assess Shiraz wines in terms of quality and typicality. Dr Brand states, “The data gathered will be vital in shaping wine-style development and marketing strategies to meet the needs of a diverse consumer base.”
Shiraz wines were sourced from competitions with the assistance of Shiraz SA and local producers. Additionally, lighter-style wines were purchased. Six industry panels representing winemaking regions across the country evaluated 67 Shiraz wines. Using free descriptions, the panels detailed the sensory attributes of the wines, creating a rich dataset that was used to extend and supplement the aroma wheel.
A subset of 30 wines was further evaluated by a panel of 49 seasoned wine professionals with an average of 15.5 years of experience in the field. The experts, a balanced mix of 20 females and 29 males, rated the wines’ quality and typicality. Their insights were crucial in refining and validating the final aroma wheel’s sensory descriptors.
After feedback from additional industry experts, the Shiraz aroma wheel was finalised. “This tool will serve as a valuable resource for winemakers and wine enthusiasts alike, helping to enhance the understanding and appreciation of South African Shiraz wines and supporting the development of unique wine styles that reflect South Africa’s rich cultural diversity,” says Edmund Terblanche, the chairperson of Shiraz SA.
The larger research project that includes Sauvignon blanc is expected to be completed by 2026.
