Tasted: Australia’s Wine Charms
Australia’s wine industry has had a rough ride over the last decade or so. It’s ups and downs have well demonstrated the pitfalls and successes that can befall any winery and winemaker in any part of the wine-producing world. But, while some of Australia’s brands have had to succumb to the fickle nature of consumers’ likes and dislikes, the best of Australia remains firmly rooted in soil that’s ideal for making notable wines. Try these:
Penfolds Pinot Noir Cellar Reserve 2006
Beautifully crafted, ripe, rich, supple, elegant and balanced, showing fleshy plum, blueberry and blackberry flavours that are pure and focused, with firm tannins and a touch of earth, ending with a nice minerally edge that offers even greater depth. Will continue to develop over the next five years.
Robert Oatley Sauvignon Blanc 2009
Robert Oatley used to own Rosemount Estate and in 2006 he established his new winery in Mudgee. The fruit for this wine comes from the cool-climate region of Pemberton in Western Australia, which gives it a lot of zestiness. Flavours of green plum, green pea and cut grass dance on the palate.
Little Yering Pinot Noir 2008
Tawny ruby in colour with a high-toned nose of cranberries and raspberries; the fruit is sweet, balanced by lively tangerine acidity. It’s a versatile food wine that you could drink with grilled salmon or roast duck.
Photo credit: Stefano Lubiana Wines