This week's highlights
- Chicago Tribune, 27 April, Michael Austin
- The Times Tribune, Pennsylvania, 27 April, Dacid Falchek
- Newstalk ZB, New Zealand, 28 April, Mike Yardly
- Australian Financial Review, 27 April, Michael Bailey
- Paste Monthly, 26 April, Jim Vorel
- Khmer Times, Cambodia, 21 April, Darren Gall
- The Mercury Tasmania, 27 April, Graeme Phillips
- Various publications and dates, Winsor dobbin
- Wine of the Week:
- Winsor’s Choice:
- Tasmanian Wine Online:
- Australian Financial Review, 28 April, Tim White
- The Australian, 30 April, Max Allen
- In Daily, 29 April, Philip White
- Palm Beach Illustrated, Florida, 1 May, Mark Spivak
Chicago Tribune, 27 April, Michael Austin
2002 Yarra Yering Underhill Shiraz, Yarra Valley, Australia: This wine has an Old World taste to it, reminiscent of a grenache-based wine from the Rhone Valley of France. The beautifully aged, earthy red fruit flavors will offer a mellow and warm backdrop to the umami notes in this dish and will also be in sync with the caramelized bits of chicken and mushroom after they have been sweetened by the onions and garlic.
The Times Tribune, Pennsylvania, 27 April, Dacid Falchek
Samantha Pulici rapidly rose in the wine world to become a certified sommelier, and hopes to throw open the doors to wine appreciation for more members of her generation.
Telegraph Station McLaren Vale 2013 Shiraz represents Australia’s comeback from a notorious maker of plonk to making wines of character, like those from McLaren Vale, one of Miss Pulici’s favorite regions. The big flavor, spiciness and light body make it ideal with root vegetable dishes, she said. $14.
Newstalk ZB, New Zealand, 28 April, Mike Yardly
On the northern fringe of Adelaide, big, brash and torch-bearing Barossa is Australia’s most famous wine region. Barossa is beautifully complimented by its smaller southern sister, McLaren Vale. Just 40 kilometres from Adelaide, photogenic McLaren Vale is a byword for boutique. On the approach to the Fleurieu Peninsula, the village-style wine district boasts no less than 76 cellar doors to explore. Full article
Australian Financial Review, 27 April, Michael Bailey
A Hunter Valley winemaker has raised $1.8 million to take his marketing-led wine brand global and beat his industry’s “self-limiting” ways.
Chris Archer spent 20 years making wines for others in the Hunter Valley and New Zealand, before his frustration led him to launch a beverage startup with his wife, Cath, in 2009. Full article
Paste Monthly, 26 April, Jim Vorel
There are a lot of ways to pull off a barrel-aged gimmick in the liquor market. Just look at the current American whiskey industry, with a proliferation of bourbon and rye finished in spirit and wine barrels of every description, be it port, Madeira, sauternes, brandy, muscat, etc, etc. It’s something that reviewers have gotten used to seeing in top-shelf spirits.
But wine, finished in whiskey barrels? That was a new one to me, when I heard about the Double Barrel series from Jacob’s Creek. The Australian winery is offering two separate wines finished this way—a Coonawarra cabernet and a Barossa shiraz. The cab is finished in used Irish whiskey barrels. The shiraz? Scotch barrels. Curious as a red wine drinker but primarily as a lover of whiskey, I couldn’t help but wonder how the barrels would express themselves in each bottle. What I received were two fairly different, enjoyable experiences. Full article
Khmer Times, Cambodia, 21 April, Darren Gall
The Penfolds wine company is one of the oldest and most prestigious names in Australian winemaking, famous throughout the world for their big, bold Barossa Valley red wines made from varieties such as Shiraz, Grenache and Mataro, (Mourvedre).
In fact, Penfolds is the creators of Australia’s single most famous wine, Grange, and such is its size and reach it sources grapes from premium growing regions all over South Australia state. Their reds have always been robust, showing the tension between power and finesse that is the hallmark of great, full-bodied red wine. Full article
The Mercury Tasmania, 27 April, Graeme Phillips
Various publications and dates, Winsor dobbin
Ciao Magazine 15 April reviews of
Elodie 2014 Le Tongs Rosé,
Pawn El Desperado 2015 Pinot Grigio
Yalumba Y Series 2014 Tempranillo.
Nourish May edition, feature on the young guns on Tasmanian wine,
Sailor Seeks Horse.
The Sydney Morning Herald and The Age, Good Food section feature on the Huon Valley, in Tasmania. Full article
Latest wine reviews on Winsor’s blogs include:
Wine of the Week:
Tasmanian Wine Online:
Australian Financial Review, 28 April, Tim White
A lot of my partner’s friends – the female ones – enjoy a glass or two of “sparkling burgundy”, which should more correctly be described these days as sparkling red, which is traditionally made from shiraz.
She doesn’t especially like the stuff and so thought me a bit mad when at the trattoria Al Rustichello in Ravenna I ordered a bottle of Ceci Otello Nero, a high quality example of Italy’s “sparkling burgundy”, Lambrusco. Full article
The Australian, 30 April, Max Allen
McLaren Vale winemaker Steve Pannell: the red baron
I first met Steve Pannell 21 years ago — almost to the day — at the Tintara winery in McLaren Vale, south of Adelaide. It was the 29-year-old’s first vintage as red winemaker for Hardys, one of the country’s oldest and largest wine companies. The 1995 harvest was just drawing to a close; on the tasting bench in the winery were glasses of deep purple, raw young shiraz.
Pannell was like a kid in a lolly shop that day: you sensed he couldn’t quite believe he’d been put in charge of operations at the century-old winery, that he was allowed to play with the grapes from some of the region’s top vineyards. Full article
In Daily, 29 April, Philip White
Dudley Brown scares me with Viognier. I saw him crushing some years ago. I’m colourblind, but I reckon it was blue like whitebait. Moulds after moisture. He usually makes a pretty good Viognier.
Then he comes out, or at least round, with this 2015 one that he tells pirate stories about while his partner, Dr Irina Santiago Brown, presents her famous 27-bottle batch of murky orange hippy wine out of a bucket of the 2016. I liked that bucket wine. It stayed fresh and staunch for months in the fridge. Full article
Palm Beach Illustrated, Florida, 1 May, Mark Spivak
The Australian wine industry has had a rough decade. First, the U.S. recession of 2007-8 destroyed the market for high-end Shiraz. Then a strong surge in the value of the Aussie dollar made entry-level wines such as Yellow Tail no longer seem like appealing bargains. To make matters worse, consumers moved toward a preference for a cleaner, more natural style of wine, which further weakened the appeal of Barossa’s high-alcohol, overripe and heavily oaked reds.
The antidote for this sad state of affairs may be found in the Adelaide Hills…Full article