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23 Cards in this Set
- Front
- Back
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Location |
Premium wines: cool Yarra Valley, Adelaide Hills, Tasmania, alpine regions of Victoria and New South Wales Bulk wines: Riverland, Riverina, Murray-Darling (wines often simply labeled as South Eastern Australia) Sparkling Shiraz: McClaren Vale, Barossa Valley, Clare Valley, Coonawarra, Rutherglen (often specify region on label). Cheaper wines from Riverland, Riverina, Murray-Darling or blends from anywhere |
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Climate |
Premium: grown in australias cooler regions. Cooling effects come from sea breezes (Tasmania) or altitude (Adelaide Hills) Riverland, Riverina, Murray-Darling are hot regions where irrigation is often essential |
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Vineyard |
White / Rose: location is key for premium / slow ripening in cool temps means grapes can be picked with high acid / low sugar balance Sparkling Shiraz: grapes are selected for ripe fruit and soft tannins Bulk wine areas usually pick grapes early |
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Grape Varieties |
- CH / PN / small amount of PM - various varieties related to the Muscat family are often used for lightly sparkling wines - Shiraz (ocassionally other varieites) |
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Winery |
Premium: where volume allows, transfer method may be practiced to avoid riddling / most expensive made through traditional method / these often see extensive lees ageing Bulk wines: tank and carbonation method (clean / fresh fruit flavors) / acid additions may be needed in warm areas - tend to keep wines in tank for too long among cheaper wines - most are transfer method for premium wines - those crafting finer wines tend to overdue on MLF for complexity Sparkling shiraz: premium wines use traditional method / lighter styles use tank or carbonation |
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Styles |
- NV / N / Rose / Blanc De Blancs / Blanc De Noirs - If region / varietal or vintage is listed on label then 85% of wine must be just that |
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Important trade structures |
- producers either specialize or do it to add to their portfolio |
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History |
- first known wines made in tasmania in 1826 most important developments in sparkling wines: - the creation of Seppelt Great Western (which would dominate AUS sparkling wine industry) - in 1881 the first transfer method was used - in 1956 the first tank method was used to make Barossa Pearl - 1985: Moet & Chandon opens Moet Chandon Green POint near Coldstream Yara Valley in Victoria (quality surged past CA. despite having a 15 year head start. due to lessons learned from CA, great diversity in lands to grow grapes, knowing where these areas were thanks to Dr. tony jordan. |
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Pinot Noir |
- provides a more complex wine (arguably) - goes biscuity rather than toasty however toasty is a common bottle aroma for this varietal - important in crafting rose's - classic champagne variety - high acid, low tannins for cooler climates - high quality potential - ripens in cooler conditions - ideal for sparkling because it takes up autolytic flavors well and supplies body and length - prone to rot / hard to grow / low yields / accumulates sugars quickly so can tend to be high in alc. even in relatively cool regions |
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Chardonnay |
- most successful Brut style wine- adapts best to climate, soil and locations- greatest tendency to go toasty after disgorgement but can also develop finer, creamy, biscuity nuances (usually from top Champagne houses though) - classic champagne variety - ideal for sparkling due to it's supply of acid, elegant light body, citrus and green fruits - on lees it produces yogurt, creaminess, and savoriness - under autolysis, you get bread, toast, and biscuit |
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Pinot Munier |
- champagne's understudy - it's champagne's workhorse - important blending component |
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Shiraz |
- huge, deeply colored, intensely flavored - often used in rose's in new world countries - small berries, deeply colored - McClaren Vale, Barossa Valley, Clare Valley, Coonawarra, Rutherglen (often specify region on label). Cheaper wines from Riverland, Riverina, Murray-Darling or blends from anywhere - has two styles: oaky or fruity - have a sweet finish but big deep purple and red - full bodied but tannins grate against the smooth mouse |
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Tasmania |
- best place for top quality sparkling - islands cool climate gives natural high acidity, finesse, and linearity that can not be attained anywhere else in AUS - The one clear pattern is that Pinot Noir finds itself at home in all parts of the state, with the qualified exception of parts of the Tamar River. - The island's major producers have hitched their future to such cool-climate varieties as Riesling, Pinot Gris, Chardonnay, and Pinot Noir (the latter two for both table and sparkling wine use). However, the apparent effect of climate change—or at least, some warm vintages—has led to some impressive merlot, cabernet sauvignon, and shiraz coming from the warmer sites of the Tamar River and from the Coal River, where Domaine A struts its stuff. |
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Adelaide hills |
- relatively high alt. (450–550 m/1,480–1,800 ft), cool wine region - Also notable for sparkling wine made from Pinot Noir and Chardonnay. In the north of the region |
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Yarra Valley |
- historic Australian wine region that is cool in both senses just north east of Melbourne, victoria; internationally recognized Chardonnay and Pinot Noir. - melbourne produces fine fruit - Chandon has helped with this |
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Victoria |
- variously cooled by altitude or maritime influences. Pinot Noir and Chardonnay are the dominant varieties, capable of producing wines of world class, with the Yarra Valley, Mornington Peninsula, Geelong and the southern part of Gippsland leading the way. |
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New South Wales |
- Riesling, Sauvignon Blanc, and Pinot Noir are among prominent varieties which have been tried and found unsuited to the climate and terroir - consumes far more wine than it produces, but its wine geography is developing rapidly. - That climate is abnormally hot for a fine wine district, although the heat is partially offset by high humidity, by afternoon cloud cover, and by substantial rainfall during the growing season—less beneficially in the years in which most of the rain falls during harvest. - shiraz was the traditional red counterpart to Semillon in the Hunter, making extremely distinctive, moderately tannic, and long-lived wines with earth and tar overtones, sometimes described as having the aroma of a sweaty saddle after a hard day's ride. - Most remarkable is the alcoholic strength, often as low as 10 per cent. Since 1970, chardonnay also has proved its worth: Australia's first Chardonnays of note were made in the Hunter Valley by Tyrrell's. Here the lifespan is usually much shorter, but there are exceptions. Whether young or old, Hunter Chardonnays are generous and soft, with peachy fruit and considerable viscosity. |
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McLaren Vale |
- Shiraz - strongly maritime-influenced region, with considerable variation in mesoclimate. |
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Barossa Valley |
- Shiraz - heart of AUS - the incalculable value of the viticultural bank of Shiraz, Grenache, and Mourvèdre vineyards, up to 150 years old, dry-grown, and ungrafted makes this a heritage area which can be neither duplicated nor replaced. |
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Clare Valley |
- Shiraz - strongly continental climate: warm summer days and cool nights. This combined with differences in soil, elevation, degree of slope and aspect, enables the region to produce Australia's finest Riesling as well as excellent Shiraz, Cabernet Sauvignon, and Malbec. While wines are sturdy and powerful, alcohol levels are generally lower than those of the Barossa Valley or McLaren Vale. Forty-three producers. |
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Coonawara |
- Shiraz - part of the limestone coast - Coonawarra is the cooler of the two) with considerable limestone (terra rossa in Coonawarra), and an extensive underground water-table. - terra rossa is red-brown loam or clay directly over well-drained limestone - terra rossa responsible for greatness behind shiraz - Loam - combine the nutrient holding abilities of clay with the good drainage properties of sand / the ideal soil for the growth of most plants, consisting of a balanced mixture of clay, silt, and sand. A good loam has a high capacity to store water and plant nutrients but, unlike stiff clay, is not close textured enough to impede the free drainage of water. Rich, loamy soils can encourage excessive vigourin vines, however, particularly in cool to mild climates with ample rainfall, so loams (which exist in almost all regions) are not always ideal for viticulture. - clay retains more moisutre than others and can hold more minerals / disadvantages are taking longer to heat up and tend to be colder year round, structure deteriorates when wet, and can become very sticky |
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Rutherglen |
Shiraz |
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Notable producers |
- Domain Chandon (coldstream victoria) // Vintaged blanc de blancs Brut (TM - V - CH) // Prestige Cuvee (TM - V - CH / PN) - Croser (picadilly, south australia) // Croser Vintage (TM - V - 60PN / 40CH) // Croser Late Disgorged (TM - V - 0 dosage - 60PN / 40CH) - Jansz (pipers river tasmania) // CUvee Rose Vintage (TR - V - CH/PN) // Tasmania Vintage Cuvee (TR - V 60CH / 40PN) - Seppelt (great western via arafat victoria) //Salinger Vintage PN/CH (TR - V - PN / CH / PM) // Original Sparkling Shiraz (TR - V - 90S / 4Other) |
