It has been used historically for blended wines, but last decade its crops have extended.
Easy to be adapted in high insolation zones, like Tulum Valley at San Juan and the east zone of Mendoza in Argentina.
When well vinified, it has intense colours, full texture and its aromas vary from flowery bouquet, when it is young, to spicy and animal with aging in oak barrels or bottle.
History: it comes from Rodano River Coast, in France, but with antecedents that trace its origin to Persia, at Shiraz city (at present Iran). It has adapted very well to warm zones (eastern oasis in Mendoza, San Juan and La Rioja) but it gives great structured wines in colder and higher regions (Uco Valley).
Surface: 7,900 hectares.
Leaf: flat central lobe, sides folded towards the top, medium-sized, opaque green and three-lobed.
Cluster: medium, compact to full, conical elongated.
Berry: blue black, medium-sized with soft pulp.
Wine: very intense garnet red, with spicy flavours and very-ripe red fruit. Wilder aromas can be developed with aging. Sweet and right proportioned tannins. The berries tend to dehydrate quickly when too much ripeness.