Australia & New Zealand Wines Flashcards
NZ Savignon Blanc (most planted)
Pungent aromas
Intense flavours of Elderflower and Passion fruit
High acidity
North: more Tropical flavours
South: more Acidity and Green pepper and Gooseberry
Inert/cooled for Fruit aromas
Some oak
NZ Chardonnay
Variety of styles created
Different techniques
Generally: Concentrated Citrus and Tropical Fruits
Subtle Toast & Sweet Spice - French Oak
NZ Aromatic Grapes
Riesling and Gewurztraminer
Also for semi-aromatic Pinot Gris
Dry night-times and cool night temperatures ensure aromatic compounds have plenty of time to develop before the grapes are harvested
From dry to sweet
Off-dry is the most prevalent style
NZ Pinot Noir
2nd most planted, through out south, some in North
Fine Ripe Tannins, Soft texture
Quite High Alcohol
Vibrant fruit
NZ Merlot
2nd largest volume
Blended with Cabernet Sauvignon to add Tannin and notes of Cassis
North Island - Bordeaux Style Blends know for Purity of Fruit
NZ Syrah
Elegant and closer in style to those made in the Rhône than those from hotter countries, such as Australia
Gisborne Chardonnay
Displays Distinct, Ripe Tropical fruit
Gisborne also makes High Quality Gewurztraminer
Full Body Pinot Gris
Martinborough Pinot Noir
Medium to full bodied
Ripe with hints of Black Plum and Spice
Awatere Valley v Wairau Valley SavBlanc
1. Higher Acidity
2. Pronounced Herbaceous Character
3. Lack Tropical Fruity found in Wairau
Marlborough Pinot Noir
Medium-bodied
Fine tannins
Red Cherry & Cranberry
Increasing quality
Central Otago Pinot Noir
Full-bodied, High Alcohol (from high sun intensity)
Juicy and Vibrant with concentrated Ripe Red fruit flavours
Australian Shiraz Hot/Warm
Full-bodied and Intensely fruity
Often display Earthy or Spicy notes and develop Leather aromas with age
Producers are making a more restrained style by controlling the level of extraction in the winemaking process
Australian Shiraz Style
Full-bodied
Lean & Peppery
Can be mulit-regional blends
What is the role of Shiraz in Australian multi-varietal blends?
It performs a similar role to Merlot in Bordeaux, adding softness to Cabernet blends
Australian Cabernet Sauvignon
Generally dark with firmer Tannins and Higher Acidity than Shiraz
Ripe Blackcurrant, Black Cherry
Toasty oak notes
Coonawarra
Margaret River
Australian Merlot
Typically found in blended wines
Often alongside Cabernet, to provide body and fleshy, plummy fruit
Australian Pinot Noir
Medium body
Medium alcohol
Medium to high acidity
Red Cherry & Strawberry
Yarra Valley / Mornington Pennisula / Tasmania
Australian Chardonnay
Often a blend of fruit from different regions
Unoaked for Peach flavours
Oak chips/staves for Toast/Vanilla flavours
Warm Australian Chardonnay
Beautifully balanced with Fresh, Vibrant fruit
Use of lees, MLF and/or oak maturation
Margaret River
Adelaide Hills SavBlanc
Moderate Temp
Concentrated Passion Fruit flavours as well as refreshing High Acidity
Benchmark for Australia
Hunter Valley Semillon
Early Harvest, Low Sugar Light Bodied, Low Alcohol, High Acidity,
Neutral Flavors evolve to complex Toast, Nut, Honey when bottle aged 20 years+
- Cloud cover cools in hot summer, Harvested before autumn storms, Canopy management to minimize rot*
- It is harvested early with low sugar levels and high acidity*
- Oxygen contact is kept to a minimumInert vessels used for fermentation and storage*
Styles of Semillon in Australia
Western Australia: Herbaceous style, very similar to Sauvignon Blanc
Barossa Valley: Fuller bodied and softer. some fresh, unoaked
Hunter Valley: Low ABV, Neutral flavor, Develops to extrodinary Honey & Toast and ages
Other: Some early-picked and unoaked styles being made
Australia Riesling
Dry/slightly off-dry (some sweet styles are made)
High acidity
Unoaked
Pronounced Citrus fruit aromas, Lime, Lemon & Grapefrui
Aged: Toast, Honey and Petrol
West Australia are more Floral than Citrus
Riverland
Murray-Darling
Riverina
Can produce high yields of healthy grapes
Lack the flavour concentration of those from other, high-quality areas
Can be remedied by blending from better components from places like Barossa, Adeilaide Hills, McLaren Vael
Barossa Valley Shiraz
Full-bodied
Soft tannins
Ripe black fruit
Sweet American oak
Develops leather and spice with age
Eden Valley Riesling
Intense Lime and Grapefruit aromas
Steely character
MarmaladeandToasty characters after ten years
Clare Valley Rieslings
Dry in style, High acidity
Intense Citrus and Lime aromas
Develop to Honey and Toast characters
Clare Valley Shiraz
Fragrant
Powerful & Structured
Adelaide Hills Chardonnay
Elegant
High natural acidity
Pronounced Citrus and Peach aromas
McLaren Vale Wines
Intensely flavoured Dark fruit aromas
Soft, ripe tannins
Coonawarra Cabernet Sauvignon
Concentrated, structured wines
Characteristic Blackcurrant and Eucalyptus or Menthol aromas
Best examples age very well
Higher Altitude VIctoria Wines
Lower Slope on Great Divide
Elegant Pinot Noir & Chardonnay
Aromatic Riesling & Sauvignon Blanc
Lower: They grow later-ripening black varieties such as Shiraz and Cabernet Sauvignon
Fresher and lighter than those from Australia’s hotter regions
Yarra Valley Pinot Noir
Ripe, soft tannins
Rich fruit with Strawberries, Red plums and Dark cherries
Complexity added by careful oak handling
Age-worthy when made by top producers
Mornington Peninsula Pinot Noir
It ranges from light and delicate to more structured
All tends to display very pure fruit characteristics
Mornington Peninsula Chardonnay
High acidity (reflecting the cool climate)
Usually softened by MLF
Citrus, Pear and Apple aromas
Geelong Chardonnay
Complex, concentrated & Full Bodied
Geelong Pinot Noir
Can take Earthy aromas
Geelong Shiraz
Fresh & Peppery
Heathcote Shiraz
Firmer fruit structure and fresher fruit than those of other regions
Goulburn Valley
Citrus fruit in youth
Developing Honey aromas with bottle age
Hunter Valley Shiraz
Medium body
Soft tannins
Black fruit flavours (Blackberry and Black Cherry)
Earth undertone
Margaret River Bordeaux Blend
Styles
- Elegant and restrained
- Fruity and powerful
Margaret River Sauvignon Blanc
It’s often blended with Semillon
High Acidity
Attractive Goosebury and Tropical Fruit aromas
Margaret River Chardonnay
Concentrated Stone Fruit
High Natural Acidity
A range of styles using MLF and barrel ageing
