It would be tempting to use the term “terroir” if it hadn’t been so derided by Australian winemakers suspecting a French ruseby Barry Smith / September 12, 2017 / Leave a comment
Published in October 2017 issue of Prospect Magazine
Does a big Barossa Shiraz or a rich and oaky Chardonnay from the Hunter Valley come to mind when you think of Australian wine? If so, it’s time to think again. Things are changing on the Australian wine scene, reflecting a new generation keen to find a sense of place in their wines. It would be tempting, in this context, to use the term “terroir” (the specifics of soil and climate that give a wine its sense of place) if it hadn’t been so derided by Australian winemakers, suspicious that it was a French ruse to maintain a sense of mystery and superiority.
Relations between the French and Australian wine worlds are intriguing. The sudden rise in popularity of Australian wines in the 1970s and 80s made the French take note. They quickly introduced better practices: greater care in the vineyard and cleaner winemaking in the cellar. After a while, the pendulum swung back and consumers wanted to try new, exciting wines from France, putting pressure on the Australian market. Now Australian winemakers share aims with their French counterparts, leading to experiments with grape varieties, growing techniques and the use of natural yeasts; and the results are impressive.
The most pleasing of those I tasted recently was the dry red Surrey Pinot Meunier from Murdoch Hills. Usually blended with Pinot Noir and Chardonnay in Champagne, I was delighted to find this grape being used on its own. Pale crimson, it had an intoxicating nose of tender red fruits. Its palate was fleshy yet silky, wearing its 13 per cent alcohol very easily. An intense flavour of wild strawberries combined in the finish with gentle wood and earth notes—a lovely thing.
As for Chardonnay, there are fine examples of this new style of Australian winemaking. One is D’Arenberg’s 2015 Lucky Lizard Chardonnay from the McLaren Vale….