Day: October 16, 2019

Italy
Italy had a string of highly consistent vintages from 2012–2016 so now is a great time to look for Italian Cabernet, Syrah, and Merlot-based wines. You can also do really well with the bolder indigenous reds including Barbera, Primitivo, Nero d’Avola, Nebbiolo, and Montepulciano. You’ll find great red fruit and cocoa flavors from the red wines of Valpolicella, and the Merlot-based blends from Veneto. Also look for Sforzato, which is essentially a Nebbiolo made in the style of Amarone della Valpolicella.

Argentina
There have been several off-vintages in Argentina, so you’ll want to pick your Mendoza Malbec, Syrah, and Cabernet Sauvignon with care. Basically, 2013 was an outstanding vintage and we recommend you stock up on it while you can.

South Africa
Syrah, Cabernet Sauvignon, and Pinotage: look for the 2015, 2014, 2012, and 2010 vintages and regions like Stellenbosch, Paarl, and Swartland.

Spain
The 2015, 2012, and 2010 vintages are making out to be Northern Spain’s best vintages in the last 5 years. Tempranillo, Mencía, and Garnacha are the grape varieties that you need to try in this category.

Australia
The trend in the last 5 years has been towards more elegance in wine but you’ll still see inky depths from the 2012–2016 vintages in Shiraz, GSM blends, Cabernet Sauvignon, and Merlot from both South Australia and Western Australia. Look for wines from Barossa or McLaren and the single-estate Nebbiolo from Yarra Valley.

Germany
Germany is queen bee in the aromatic wine category since Riesling is the country’s star grape variety. 2015 was a crazy, exceptional year and believe me when I tell you that you want these wines (some for now and others for cellaring). For Riesling: Spätlese wines are rich and usually sweeter than Kabinett, although if you see “Trocken” on the bottle you can assume it’s in a dry style with higher alcohol. Auslese Meaning “select harvest”, Auslese is even sweeter, where the grapes are hand-selected and have noble rot. Wines are sweeter or bold and high alcohol when labeled “Trocken.”

Hungary
Furmint, the grape traditionally reserved for Tokaji is also being produced in a dry style from the region. The wine is like a fine Riesling with similar levels of acidity, but a bit more structure and body. For Hungarian wine, 2015 is a winner.

As you might guess, Australia’s main vineyard produce is Shiraz followed by Chardonnay. The two varieties make up 44% of the total wine production. What the production totals don’t say is that Australia is trying to diversify. Many of the Chardonnay and Shiraz plantings are being ripped out in favor of Cabernet Sauvignon, Pinot Noir and Sauvignon Blanc.

The three major wine regions in Australia by shear volume are South Australia, New South Wales and Victoria. South Australia and New South Wales are known for their warmer climate varieties such as Shiraz and Cabernet Sauvignon whereas Victoria is known for cool climate-loving Pinot Noir.

South Australia

Barossa Valley
Adelaide is the hub of the largest wine growing region in Australia. A few miles from Adelaide is Barossa Valley, South Australia’s most prestigious growing area. 45 minutes from Adelaide are the rolling hills of Barossa Valley. The region is unique because of its isolation from the rest of the world. Phylloxera hasn’t yet infected vineyard soils in Barossa, which means it’s home to some of the oldest living vineyards in the world.

Shiraz from Barossa Valley tends to deliver some of the most powerful, flavorful wines not just in Australia, but world-wide. The typical Barossa Valley Shiraz profile centers around powerfully ripe (confected) blackberry, dried currant and mocha aromas along with a healthy punch of tobacco and an earthiness similar to smelling a wet red clay pot. Often these wines have significant meaty (beef broth, beef jerky) and black pepper aromas as well. The fruit flavors are big. Tannins are generally grippy, but fine-grained and powdery, rather than chapping or harsh. Alcohol levels are naturally quite high, due to the love provided by the Aussie sunshine, starting 14%–15% ABV and continuing upwards. Despite the intense fruitiness to these wines, the highest quality wines from Barossa Valley are known to develop positively for a decades. While Shiraz is the mainstay of this region, you’ll discover that GSM blends and Shiraz-Cabernet blends are quite popular and generally high in quality. Wineries frequently produce blends to tease out even more complexity in their finished wines by combining various flavor profiles.

Eden Valley
Eden Valley (and its sub-zone: High Eden) are in a chain of hills called the Mount Lofty Ranges east of Barossa Valley. The increase in elevation makes Eden a distinctly cooler climate, leading to the wines with a tart, intense acidity. Acidity is an important trait for age-worthiness in wines, and thus, some of the most age-worthy Barossa wines are from Eden Valley (or have Eden Valley fruit blended in). Of course, what ages well also takes time to taste great, so keep that in mind when on the hunt for something to drink right now. Shiraz from this area is slightly more elegant (with increased acidity) with an overall more delicate fruit profile, and greater focus on savory Shiraz secondaries. One of Australia’s most famous single vineyard wines, Henschke’s Hill of Grace, is made here. The area also produces the majority of Barossa’s white wines including a very bony, acid-driven style of dry Riesling as well as high-quality, but lush styles of old-world white grapes.

Clare Valley
Completely detached from the rest of the Mount Lofty Ranges GIs is Clare Valley. The Clare arguably produces some of the finest dry Riesling in Australia, especially from the famous sites at Watervale, namely Polish Hill. Despite their fame for Riesling, several wineries produce outstanding, elegant, complex savory-and-fruity Cabernet Sauvignon and Cabernet Sauvignon-Merlot blends. We tasted several aged (10 years or older) examples to discover beautifully balanced, tobacco-laced lush red wines that could have easily lasted another 5 years or more

Fleurieu
Regions of Interest: McLaren Vale, Langhorne Creek

The focus in Fleurieu is primarily Shiraz in the rolling hills around McLaren Vale and Cabernet Sauvignon in flats around Langhorne Creek (although both regions grow grapes styles quite successfully). The temperature increase as you drive into Fleurieu is noticeable and the wines take a more rugged, animalistic presence in how they’re flavored. Intense, savory notes lace these wines: licorice, roast meat flavors, mocha, graphite and exotic spices. The alcohol levels can get naturally quite high around 15%–16% ABV, so be sure to pour yourself a teensy portion and swirl it rigorously. If you like rich, flavorful wines it will be hard not to pour more…

Limestone Coast
Regions of Interest: Coonawarra, Wrattonbully, Padthaway

The name of the limestone coast comes from a millions-of-years old sea that once covered the land. This formed the chalky white bedrock of the region which was slowly covered with iron-rich clay soils which have garnered the name “Terra Rossa” for their red color (not a place for white-pants-wearers!). Cabernet-based wines from the region offer up black and red fruit flavors with tobacco, and a savory leafy, minty note. While the majority of the wines from the region are quite affordable (through mechanization), a number of producers hand-harvest their Cabernet vines and produce some of the most respected Cabernet in Australia, especially from Coonawarra.

New South Wales
The major production in New South Wales comes from the inland Big Rivers Zone. This area has historically produced much of the commercial Chardonnay and Shiraz from Australia. However, because of severe drought in recent years, more wine grape growers are experimenting with drought friendly varieties like Tempranillo and Verdelho.

Victoria
Commercial winemaking in North West Victoria makes up the majority of wine production in the entire region. However, the growing areas of interest are cooler and closer to Melbourne such as Mornington Peninsula and Yarra Valley. The cool climate areas in Victoria have received a lot of praise for their Pinot Noir.

Yarra Valley
Such a complicated region (think altitude, exposure, variety) makes organization difficult. Red volcanic soils and sandy loam are the two major soil types that produce very different wines, along with a myriad of producer styles. Elegant and ethereal Cabernet Sauvignons reminiscent of Bordeaux are thoughtfully raised, consciously made, and carefully cellared alongside classy Pinot Noir that would give the Côte d’Or a run for its money. The gauntlet varies from elegant Chardonnay and expressive, elegant, complex Pinot Noir to single vineyard Nebbiolo that has become a cult-like icon. Riesling is also gaining ground, with styles ranging from dry to sweet and some producers are playing with skin-contact to create textural, age-worthy wines.

Mornington Peninsula
This is where Melburnians (the state’s largest city) come to play on the weekends. Beaches, cafés, fine dining restaurants, and grape vines. The well-ventilated (read: windy) western end of the Peninsula is protected by a giant mound of red dirt (volcanic, ferrous basalt) that creates a centerpiece for the innumerable soil types that would give Alsace a run for its money. The Chardonnays here are elegant and bright, with crunchy acidity supporting generous peach, nectarine, and grapefruit flavors, often with a judicious use of high-quality oak. Pinot Noir is the other superstar. Mornington Pinot is known for its prettiness, supple tannins and bright red-cherry fruit.

Northland

Warm spring temperatures, hot dry summers, and calm, clear autumn days allow fruit to ripen early, creating full-bodied and rich wines. The first vines in New Zealand were planted in the Bay of Islands by the missionary, Reverend Samuel Marsden in 1819. In the late 1800s, the Croatian gumdiggers arrived bringing their European tradition of winemaking.

The region’s tropical Chardonnays, popular Pinot Gris and vibrant Viogniers are leading the white wine growth. Red wines produced include spicy Syrahs, stylish Cabernet and Merlot blends, peppery Pinotages and complex Chambourcin.

Auckland

Red Blends
Stylish Red Blends are common throughout the region; Merlot generally performs best on the heavier soils. Dense yet elegant, commanding acclaim and frequently very high prices.

Chardonnay
Varying styles of weighty, ripe wines with tropical flavours and fresh, balanced acidity are common throughout the region; Kumeu sees the variety reach a refined zenith.

Syrah
Sophisticated, intense wines flow from Waiheke where the excitement is building about its aromatic, elegant, pure-fruited expression of the variety.

Pinot Gris
Grown throughout the region but particularly strong in Matakana, which produces fleshy, weighty wines with spicy, ripe stonefruit and pear aromas and flavours.

Waikato / Bay of Plenty

Plantings of Chardonnay, Sauvignon Blanc and Cabernet Sauvignon dominate.

Gisborne

The third-largest wine-producing region in the country, Gisborne is gaining ground in the premium market.

Chardonnay
Highly aromatic, with rich, lush palates bursting with fruit. Delicious simple early-drinking styles a speciality, though the top, most intense wines have real longevity.

Aromatics
Gewürztraminer a highlight with well-textured, strongly aromatic, spicy wines; some excellent perfumed Riesling and Chenin Blanc; promising Pinot Gris and Viognier.

Merlot
Can be challenging in the climate but drier years give fleshy, flavoursome reds. Other heavier red varieties e.g. Malbec enjoy success in carefully chosen sites.

Sauvignon Blanc
Very tropical, ripe and bold styles with broad palates though early picked styles can be lighter, herbaceous and zesty.

Hawke’s Bay

Grape vines were first planted in the Hawke’s Bay in 1851 by Marist missionaries, their legacy is Taradale’s historic Mission Winery. Hawke’s Bay has since earned itself an international reputation for producing high quality Cabernet & Merlot blends, Syrah, Chardonnay, Pinot Noir and an impressive array of aromatic white wines. The warm climate and lengthy growing season also allow for the successful production of dessert wine styles. This second-largest growing region has hot and sunny summer days mitigated by cool ocean breezes.

Red Blends
Bordeaux blends are highly successful, producing wines of great power, elegance and longevity. Merlot is increasingly the higher percentage in blends, offering rich, plummy depths.

Chardonnay
Flagship white variety with excellent fruit intensity and complexity. Wines are full-bodied, lengthy, almost opulent but with finely-tuned acidity balancing the richness.

Sauvignon Blanc
Rich, tree fruit-laden wines, underpinned by bright acidity, they often seen a degree of oak fermentation or maturation, adding complexity and body.

Pinot Gris
Aromatic, spicy, bold ripe wines with balanced acidity and good body, retaining excellent varietal character and freshness

Syrah
An exciting variety showing great distinction, gaining strength as sites and clones are refined. Wines are perfumed, elegant with ripe fruit, supple tannins and lingering spice.

Pinot Noir
Early plantings in Hawke’s Bay were primarily for sparkling base production and were on heavier soils. More recent plantings in the last 20 years utilise clones more suited to the production of premium still Pinot Noir and sit inland at cooler, higher altitude sites. Varietal aromatics of cherry, berry fruits, plum, florals and spice, through to more savoury and earthy examples, all with beautifully soft and supple tannins and great richness of flavour.

Producers to seek:
Craggy Range
Sileni Estates
Te Mata Estate
Trinity Hill
Villa Maria

Wairarapa

A boutique region, Wairarapa has just 3% of New Zealand’s land under vine, and contributes to 1% of its total production. A range of styles and varieties are on offer, such as standout Pinot Noir, Sauvignon Blanc and aromatics, as well as stylish Chardonnay, Syrah and dessert wines. The three main sub-regions in the area are Martinborough, Gladstone and Masterton.

Pinot Noir
The region’s flagship red; richly flavoured and warm with a savoury undercurrent whilst retaining perfumed varietal character, Wairarapa Pinots offer texture and depth.

Sauvignon Blanc
The region’s best-kept secret. Intense and vivid with excellent perfume and poised, mineral textural palates. Good mix of herbaceous and tropical characters.

Aromatics
Riesling, Pinot Gris and Gewürztraminer are all successful with the long growing season also allowing for late harvest and botrytised styles. Stylish Viognier also impresses.

Syrah
Emerging and showing great promise. Elegant, perfumed with a backbone of spice, Syrah looks to replacing the climatically trickier Cabernet and Merlot blends.

Marlborough

This is the country’s most celebrated growing region where your famous, highly aromatic and vivid Sauvignon Blanc wines reign supreme – though listen: some good Pinot Noir and Chardonnay is also made here, seek it out. It’s also one of the sunniest and driest wine regions in New Zealand, with diurnal temperature swings (warm to hot during the day, cool at night) aiding grapes in acid-retention, critical for production of elegant, crisp and mouth-watering wines.

Sauvignon Blanc
Pungently aromatic, vividly pure fruit, herbaceous and exotically tropical, plus mineral depths, Marlborough Sauvignon Blanc is an international brand in its own right.

Pinot Noir
Going from strength to strength as committed growers refine both clones and sites. Displays dark cherry and plums with a red-fruited spicy background, mid-weight, fine tannins.

Aromatics
Riesling, Pinot Gris and Gewürztraminer reflect the region’s purity and vivacity. Styles range from dry to sweet, taut to lush, including late harvest and botrytised wines.

Chardonnay
From all the bells and whistles to unoaked styles, Marlborough produces well-structured Chardonnay with excellent intensity and complexity. Stonefruit and citrus abound.

Producers to seek:
Cloudy Bay
Kim Crawford
Brancott Estate
Craggy Range
Spy Valley

Nelson

A region slightly to the west, settled primarily by Germans in the mid-1800s was largely planted to crops and orchards, though vineyards have crept in and winemakers are producing perfumed, rich and mineral-driven expressions of Pinot Noir and Chardonnay wines, Sauvignon Blanc and aromatics, as well as an impressive mix of emerging varieties. Pioneering 1970s producers established the modern wine industry – with iconic names such as Seifried and Neudorf still going strong.

Sauvignon Blanc
A more elegant, restrained expression of this variety, displaying lovely texture and minerality alongside crisp, vivacious tropical fruit with fresh herbal nuances.

Pinot Noir
Whether weighty in Moutere or pretty in Waimea, Nelson Pinot is always expressive and perfumed, with fine, ripe tannins and complex depths.

Aromatics
Riesling, Pinot Gris and Gewürztraminer are expressive and fine with poised acidity and rich flavours. The climate allows for a variety of styles.

Chardonnay
Depth, elegance and complexity are hallmarks of the best Nelson Chardonnay and the fruit is remarkably pure and intense. Top wines have great longevity.

Canterbury / Waipara Valley

The region has an excellent reputation for elegant and expressive Pinot Noir, Chardonnay and aromatics, with other varieties achieving outstanding results.

Aromatics
Abundant, bright fruit. Encompassing dry to dessert styles, Riesling’s already long, illustrious history is continuously improved upon. Pinot Gris has made an impressive debut.

Pinot Noir
Ranging from perfumed and pretty to dark and brooding, the long growing season gives wines of finesse and depth, with supple structure and good complexity.

Sauvignon Blanc
Aromatic with crisp, fresh acidity and a mineral core, wines show clear, juicy fruit and lovely texture with good weight.

Chardonnay
Widely planted across the region and made in a range of styles; wines have good structure and body, finely poised acidity and rich citrus fruit.

Central Otago

Central Otago is known for producing premium Pinot Noir wines, with beautiful structure and finesse. In this region, the landscape offers fairly treacherous conditions – for one, it’s the world’s southernmost wine region, and possibly the most majestic given it is vineyards straddle the base of the Southern Alps and not far away is Fiordland National Park, where the Fjords rise to dizzying heights straight out of lakes – a mesmerizing sight. Back in wine country, frost is a major threat here, and summers are short but marked by intense sunlight – the proper vineyard site selection is critical to grape survival.

Pinot Noir
Flagship variety whose reputation increases as the region and its vines mature. Fragrant, lush fruit underpinned by taut structure, silky texture and true intensity. There are marked differences in sub-regional styles.

Aromatics
Riesling stands out; plus smart Pinot Gris and Gewürztraminer. Styles range from austerely dry to decadently sweet but always sparkling fruit and precise structure.

Chardonnay
Citrus and mineral characters, tightly structured, fine-bodied and sophisticated; can be reserved when young but unfold with great complexity and elegance.

Sauvignon Blanc
Mineral and gunflint with herbaceousness overlain by pineapple and passionfruit. Crisp linear structure, refreshing acidity and dry, stony finishes are hallmarks.

Producers to seek:
Bendigo Estate
Rippon
Mt. Difficulty
Amisfield