2019 Place of Changing Winds Marsanne
A textural, flavour-intense but light-footed wine, this is loaded with orchard fruits, smoky minerals and waxy notes.
Subtle orchard fruits and dryly savoury. Light on its feet, with a fine, lightly textural and grippy feel.
Sweet, but cut through with salted nut and smoky notes, and alcohol spirit lending it shape and line. Crittenden Estate’s take on the Macvin of France’s Jura region, with flor-aged savagnin combined with unfermented new-vintage juice, then fortified.
A savoury, textured and mineral chardonnay from 2020’s Young Gun of Wine.
Such a new Australian perspective on Sicily’s most important red grape. Light, vibrant, cherry scented and detailed, pitched to take a chill, or not – this is required drinking.
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There are few varieties that are as adored and reviled as sauvignon blanc. From varying degrees of oak, both old and new, to employing skin contact, a little or a whole lot, Australian sauvignon blanc is not easy to categorise, with the sheer diversity of styles taking an alternative approach dazzling in its scope and quite thrilling for its quality. So much so that a Deep Dive was required.
With a new wave of Australian producers dedicated to elevating the grape, a Deep Dive was called for, so we gathered as many bottlings as we could find and enlisted the help of eight of this country’s finest palates to check in to see just where Australian chenin blanc is at.
The top 50 finalists have been selected based on the pursuit of fruit and wine quality, vine health, innovation, and sustainability – encompassing environmental, social and economic sustainability.
“By focusing on the vineyards, on the places where wine comes from, and on the practices of sustainable grape growing, these awards can help recalibrate how we think about wine, shifting our perception of it from a liquid commodity in a glass to a cultural product of the country it’s from,” said awards panellist Max Allen.
“It was thrilling to visit each of these vineyards, albeit vicariously,” continued Allen, “and learn about all the hard work going into looking after the land, nurturing the health of the vines, and – most importantly – continually improving wine quality.”See the list here
A few Australian winemakers are freewheeling with a unique biological method of maturing wine in barrel, inspired by some of the wines of Jura in France and Jerez in Spain, to bring a whole new flavour profile to wine. But the conditions have to be just right in the cellar for this little wonder of nature…
Young Gun of Wine has announced the trophy winners for their 15th annual winemaker awards.
Since 2007, the awards have expanded and grown. Beginning with two trophies, then growing to five, 2021 sees a new accolade added in a natural evolution of the awards. Here are the results of the 15th annual edition.
Starting out is not always easy for a new wine project, with some makers taking years before taking the solo leap, while others tumble in headfirst with limited experience but a firm vision and a whole lot of chutzpah. Amongst the new labels in the YGOW Awards 2021 Top 50, Château Comme Ci, Comme Ça, Worlds Apart Wines, Sven Joschke, Tillie J and Cavedon. Tasting notes appear at the end of the article.
Today’s broad stylistic diversity of shiraz (or, syrah) in Australia is increasing at a rapid rate. The 2021 YGOW Awards Top 50 features Charlotte Dalton Wines, Minimum, White Gate Wine Co., The Stoke, Silent Noise, Weathercraft, Made by Monks, Dirt Candy and Wangolina, who are all championing new expressions of shiraz. Tasting notes appear at the end of the article.
Well-known Italian and Spanish grapes have been joined by those less familiar, and they are gaining traction at a remarkable rate, with makers driven by the quest to find more climate apt varieties, as well as those that channel site in increasingly varied and exciting ways. The 2021 Top 50 features Architects of Wine, Vino Intrepido, Weathercraft, Linear, Wangolina, Somos, Berg Herring, Coriole and Alpha Box & Dice, who are all making a splash with alternative varieties. Tasting notes appear at the end of the article.
“If we went back 10 years, the relationship between sugar and acidity would be a lot more obvious – all over the shop. There’d be sugar here, acid there, and things would not be anywhere near as in balance as a lot of the wines we saw today.”