Aussie wine trends: 2. Refining Shiraz

16th January, 2013 by Patrick Schmitt

Although less dramatic than Chardonnay’s stylistic swing from broad to bony, Australia’s flagship grape Shiraz has also been losing weight and gaining tone.

As wine writer Sarah Ahmed stressed at the UK’s first Shiraz “Landmark Tasting” in December: “Like Chardonnay, the pendulum has swung from ripe, sugary styles to lighter, more elegant ones, but there are some anorexic wines there too.”

Aiding this change has been a move to cooler sites, earlier harvesting as well as increasing the amount of whole bunch fermentation to bring more perfume. Furthermore, similar to the handling of today’s Australian Chardonnays, the amount of new oak is falling for Shiraz, while the size of vessel is increasing.

Highlighting some of the changes taking place, André Bondar at McLaren Vale’s Mitolo….

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One Response to “Aussie wine trends: 2. Refining Shiraz”

  1. JT says:

    They are basically learning to do something that the Hunter has been doing for over 100 years. All the people quoted could have just picked up the phone and called some of their industry colleagues up North. Anyway, thank god they are getting away from the over extracted wines that became the norm down South 10-15 years ago

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