Australia Flashcards
Traditional Method - winemaking
”- NV, vintave, prestige cuvée, rosé all made
- Not a lot of rules
- Best producers age wine on lees for 3+ years
- Late Disgorged wines age on lees for 6+ years {Jansz and Arras}
- Tasmania: Often grapes grown and made into juice or wine on the island and transported to the mainland for second fermentation stage due to equipment needs”
Traditional Method - grapes
Classic Chardonnay, Pinot Noir, Meunier blend
Traditional Method - regions
”- Tasmania {due to mid-80’s partnership with Tasmanian co Heemskerk and Champagne Louis Roederer}
- Tasmania subregions: Tamar Valley, Pipers River, Coal River Valley
- Yarra Valley
- Adelaide Hills
- Alpine regions of Victoria and New South Wales {higher alt}”
Traditional Method - growing environment
”- Cooler regions selected to achieve high acidity, mod abv, and ripe but mild fruit character
- Low yields
- Tasmania = varied climate {Southern Tasmania is generally cooler than the warm parts of the north coast and the coldest areas are cooler than Champagne but have more sunlight intensity due to latitude}
- Risks: Spring frost, high rainfall, coulure in early season, botrytis later season”
Traditional Method - flavor profile
”- M+ to H acidity
- M abv
- Body ranges from M- to M+ depending on style and lees ageing
- Lighter styles = softly fruity {citrus, apple}
- Fuller styles = prominent autolytic notes”
Transfer, Tank, Carbonation - regions
”- Made across a number of cool, moderate, and warm climate regions
- Riverland, Riverina and Murray-Darling, and
labelled ‘South Eastern Australia’”
Transfer, Tank, Carbonation - grapes
Chardonnay, PN, Moscato, Glera
Transfer, Tank, Carbonation - growing environment
”- Irrigation is essential, mechanisation standard, fruit picked early {low abv, high acidity, avoid over ripe fruit notes}
- Yields are 3x that of cooler regions”
Transfer, Tank, Carbonation - flavor profile
”- M - M+ acid
- Dry to Medium-Sweet
- Low - M abv
- Light to Med body
- Intensely fruity {citrus, ripe peach, apricot, grapey Moscato}
- Rarely autolytic”
Sparkling Shiraz - winemaking
”- Made like a normal still red wine
- Traditional method = good to outstanding
- Transer, tank, carbonation = acceptable to good
- Released after 1 to 2 years {except some late disgorged}”
Sparkling Shiraz - flavor profile
”- Deep in color {ruby to garnet}
- M- to M acid
- M to High abv
- M but ripe and soft tannins {balanced by dosage}
- 20g/L
- Fruity or have a savory complexity from extended oak maturation prior to 2nd Fermentation”
Sparkling Shiraz - growing environment/regions
”- Warm climate regions: Victoria, Barossa Valley and McLaren Vale
- Achieves richness and intensity
- Picked at same time as still reds”
Moscato - general
”- White or pink
- Warmer regions
- Tank = higher quality; carbonation = lower quality
- Low abv, M acid, off-dry to sweet, fruity and grapey”
Australian Prosecco - general
”- King Valley
- Argument over labelling
- 2004: Dal Zotto released the 1st AUS Prosecco
- Tank method = lightly fruity style {some carbonated}
- M+ acid, M abv, peach, off-dry to medium-dry”
Pet Nat - general
”- Made by small natural winemakers in several regions
- Cloudy, varying pressure, yeasty character with fruit flavors, dry”
