Comparison
McLaren Vale Shiraz vs Sonoma Cabernet Sauvignon
How McLaren Vale Shiraz and Sonoma Cabernet Sauvignon differ, dimension by dimension.
The short answer
The main differences: McLaren Vale Shiraz has more spice; Sonoma Cabernet Sauvignon has more oak influence; McLaren Vale Shiraz has more texture.
Choose
McLaren Vale Shiraz
Choose McLaren Vale Shiraz if you want something spicier, rounder and creamier in texture.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
McLaren Vale Shiraz is spicier: medium against low.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Sonoma Cabernet Sauvignon is more oaky: medium-plus against medium.
Texture
Clear differenceMouthfeel independent of weight — from lean and cutting through to creamy, waxy or velvety. Driven by lees contact, malolactic conversion, skin contact and ageing.
McLaren Vale Shiraz is rounder and creamier in texture: high against medium-plus.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both medium.
- Tannin: Similar — both medium-plus.
- Alcohol: Similar — both high.
- Body: Similar — both high.
Full side by side
| Dimension | McLaren Vale Shiraz | Sonoma Cabernet Sauvignon |
|---|---|---|
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Texture | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Tannin | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Alcohol | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Body | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 16–18°C | 16–18°C |
| Typical flavours | blackberry, red plum, dark chocolate, sea salt, liquorice | black cherry, cassis, cedar, vanilla, dried herbs |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.