Leon,
What you have is a one-of-a-kind example of Terroir. The smokey nose you refer to is actually the expression of the specific locale where the grapes were grown, and may not be repeated in the forseeable future, so it's a rare attribute, and should be a much sought after vintage!
Seriously, it's not likely that you can do much to eliminate the smokiness without diminishing the other positive flavors & aromas, but take heart in what happened to a friend of mine:
He's a commercial grower/maker who maqde the mistake of leaving a batch of Cab franc in new barrels for too long. The result was probably a lot like your Shiraz, way too smokey (& oakey).
He brought a bunch of it along to a wine festival, but didn't have much hope in selling it. My wife & I, who were pouring samples for him, dceided to this wine's defect into a highlight. We explained to tasters the "smokey, oakey nuance" of this wine which was "aged extensively in new French oak barrels. You can actually taste the toasted oak." People found the taste, and understood it (and thought we did it on purpose), and loved it. They bought it by the case, and it sold out on the first day. It was such a hit that a couple of people asked for it in subsequent years.
Did we con the people into buying inferior wine? Not at all. We just explained the wine so they could appreciate it, and they were quite happy with the experience once they knew what it was. I suspect the quality of your Shiraz is not so much a matter of being defective, as it is a matter of letting the wine tell its story. People love a story.
After all, if the French can view Brettanomyces as "adding complexity", what's a little smokiness in a good Aussie Shiraz?