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Deep Dive

  • Australia’s Best Syrah

    Shiraz is inarguably Australia’s key red variety, with a style built on fruit depth and concentration. The ‘brand shiraz’ monolith sparked a counter movement in the early 2000s that favoured elegance and perfume, and one that branded itself with the French name for the grape: syrah. Today, Australian syrah is a category in its own right, and an exciting one at that.

  • Australia’s Best Tempranillo

    Tempranillo is unarguably Spain’s most recognisable variety. In Australia, it has made a modest but meaningful mark, but with limited genetic vine material, the potential for the grape is exponentially bigger, and with new clones now online, a Deep Dive into Australian tempranillo is called for.

  • Australia’s Best Alternative Sauvignon Blanc

    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.

  • Australia’s Best Chenin Blanc

    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.

  • Australia’s Best Vermouth

    The vermouth revolution is less than a decade old and growing pace, with an ever-increasing selection of local examples challenging perceptions of what vermouth can and should be. In our latest Deep Dive, we gathered a panel of industry specialists to see what makes this new wave of Australian vermouth just so very compelling.

  • Australia’s Best Nero d’Avola

    With Australia’s hot wine regions are not looking like cooling down anytime soon, growers around the country are turning to varieties that don’t just tolerate the heat, but genuinely relish it. Sicily’s nero d’avola has been leading the pack for sun-loving varieties, rapidly inserting itself into the thinking of growers, winemakers and drinkers alike. The first Australian example was only made a little over a decade ago – it’s an extraordinary rise.

  • Australia’s Best Textural Riesling

    The riesling landscape has become somewhat richer in the last little while, with a wealth of wines that combine electric acidity with balancing deposits of sugar. It’s a very exciting category, one that produces wines that are seductive in their youth and can age astonishingly well, as well as pairing with myriad cuisines.

  • Australia’s Best Pinot Noir & Shiraz Blends

    In the 40s and 50s, one of Australia’s legendary winemakers made arguably some of our greatest and most enduring wines pairing pinot noir and shiraz. Today, there is a renewed interest in the blend, and makers from the staunchly traditional to the restlessly creative are getting on board.

  • Australia’s Best Cabernet Franc

    Cabernet Franc can be rarefied, but it is typically accessible, both in style and cost, and the engaging variety of expressions that are now appearing on top wineslingers shelves is deserving of our attention.

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  • Wild Times on the River of Riesling

    In this third instalment of a seven-part series produced in collaboration with Vintage Cellars – 70 years of supporting wine in Australia – we look at Australian wine in the 1960s, at the influence of technology, the birth of iconic styles and the personalities that shaped that most pivotal decade.

  • The Kaiser, the Cuttings Heist, and a Bloke Named Evans

    In this second instalment of a seven-part series produced in collaboration with Vintage Cellars – 70 years of supporting wine in Australia – we look at Australian wine in the 1960s, at the influence of technology, the birth of iconic styles and the personalities that shaped that most pivotal decade.

  • Portugal Down Under

    In recent years, as the effects of global warming are becoming more evident, Australian winemakers have started exploring Italian and Spanish varieties such as fiano, sangiovese and tempranillo, which are well suited to our climate. But what about the grape varieties of Portugal?

  • The Birth of Penfolds Grange and Australia’s Shiraz Obsession

    In this first instalment of a seven-part series produced in collaboration with Vintage Cellars – 70 years of supporting wine in Australia – we look at Australian wine in the 1950s, and the game changing path that Penfolds Grange and a renegade winemaker by the name of Max Schubert set course for Australia’s love affair with shiraz.

  • Shaping Henschke Wines from the Ground Up

    The roots of Henschke’s history run deep, but the journey is ongoing. Since her appointment as viticulturist in 1987, Prue Henschke has helped shape the family’s wines from the ground up. Their family’s commitment to manage vineyards for over 150 years adds weight to the term sustainable, yet what those practices translate to in the glass is perhaps even more significant.

  • Secrets of Winegrowing at Hill of Grace and Mount Edelstone

    When you’re responsible for some of the oldest vines in the world, it demands a particular thoughtfulness for each decision made – one wrong pruning cut could be very telling for the following year’s fruit. With a deep understanding of her family’s vineyard – and the wider realms of agriculture – Prue Henschke has been elevating the Henschke wines for over three decades.

  • Cullen 50 Years in the Making

    Cullen is one of the five founding estates of Margaret River. But that doesn’t mean that Cullen Wines and its tireless steward, Vanya Cullen, are resting on their laurels. Quite the opposite. A ground breaker in so many ways, the estate has only entrenched its reputation amongst the more traditional drinker, while also pushing the boundaries in the vineyard and in the glass, galvanising a new following, too.

  • Australian Winemakers Lifting the Veil on ‘Sous Voile’ Wines

    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…

  • Thrilling New Wine Labels

    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.

  • Syrah or Shiraz?

    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.

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