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Q:What is Vermentino? A: Your new favourite white wine

Australian Vermentino is going from strength to strength with an increasing stream of impressive wines being produced by winemakers across the country. To help us learn more about this vibrant new style, we reached out to a few Vermentino experts with winemakers from Box Grove Vineyard, The Little Wine Co, and Chalk Hill Wines .

Vermentino hails from Italy’s Liguria region and the Mediterranean Islands of Sardinia and Corsica. With its light to medium body, Vermentino has a similar weight and profile to Sauvignon Blanc, Pinot Grigio, and    Riesling. Styles range from light and fresh to rich and textural. On the palate there are notes of lime, almond, green apple, white florals, a unique sense of sea spray, and refreshing acidity perfect for the Australian summer.

 

Vermentino at a glance

Vermentino infographic guide to pairing taste profile and style

Vermentino in Australia

McLaren Vale’s Mediterranean-style climate and proximity to the coast are perfectly suited to Vermentino, as it is remarkably similar to the environment around Liguria, the original home of this variety. However, as a very hardy variety, it has adopted well across a variety of regions such as the Hunter Valley , Central Victoria and the Australian home of Italian varietals , the King Valley . All of these different growing conditions, from warmer to moderate, encourage differing styles from light and fresh to rich and textural.

Production of Australian Vermentino is increasing each year, due in no small part to the demand for alternate varieties across the country. According to Box Grove Vineyard winemaker, Sarah Gough, Vermentino's “charm lies in its delicate, briney nose and long, fresh palate. It doesn't need oak to enhance these flavours or fill out any weight on the palate. It can be made in March, and bottled in late spring the same year and enjoyed over the long summer months.”

Crafting the perfect specimen

As a late ripening variety with long and loose bunches, Vermentino can be confusing to Australian winemakers at first. Little Wine Co. winemaker Suzanne Little, whose 2016 vintage won the Best Alternative White trophy at the Hunter Valley Wine Show, states that as Vermentino is a “more textural, complex style, it needs to be allowed to ripen – given it is already a late-ripening style, it takes a little nerve to let it stay out there when all of the whites and most of the reds have already been picked.”

Chalk Hill winemaker Renae Hirsch remembers her conundrum with their 2016 harvest, as their crop "had good flavour, but it was still looking a little austere with fairly high acid levels, but I made the call to harvest as there was a spell of hot weather forecast for the following week and I didn't want to lose the vibrancy in the fruit from letting it hang out there in the heat, so I booked it in to harvest.” That vintage won the 2016 International Judges Wine of Show at the McLaren Vale Wine Show.

Vermentino Wine Pairing

Vermentino is a very food friendly wine, matching perfectly with the diverse range of fresh seafood, salads and light Asian-inspired dishes, popular during the long Australian summer. Luke Nguyen's chilli salted squid recipe is a fantastic match as the sweetness and spice from the squid balance the refreshing acidity of Australian Vermentino. Suzanne Little from the Little Wine Company notes that their style of Vermentino also pairs very well with prawn dumpling dishes , owing in part to the notes of sea spray common to this variety. Asian Inspirations have a great guide on how to make your own dumplings you might like to match with Vermentino.

Owing to its Mediterranean roots, a myriad of classic Italian, Maltese and Sicilian dishes excel. Guy Grossi’s Carciofi alla Romana recipe is a perfect accompaniment to the similarly Italian style of a McLaren Vale Vermentino.

TRY AUSTRALIAN VERMENTINO TODAY

It’s safe to say that Australian Vermentino won’t stay a hidden secret for too long, as the consistently superb standard of these wines is remarkable, as is the increasing demand from consumers for alternate varieties. Stay ahead of the curve with these expertly curated wines selected by our Tasting Panel .

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Wine
Chardonnay Members Tasting
Words by Patrick Haddock on 13 Nov 2017
Australian Chardonnay has undergone quite a transformation since the days of ‘sunshine in a bottle’, coming of age as a world-beating white. I partly blame Selector . For cementing my love affair with Chardonnay , I mean. Seven years ago, Selector hosted the most ambitious Chardonnay tasting ever staged in Australia. In attendance were some luminaries of the industry, including Iain Riggs and Tyson Stelzer and it was my first tasting en masse with a variety I’ve come to adore. It ignited a solid relationship with the many styles and regions in this vast land. Yet weirdly, my affair with Australian Chardonnay had commenced a decade or more before. It was the golden era for Chardonnay and I remember dinner tables being awash with names like Oxford Landing, Koonunga Hill and Rosemount as we slated our thirsts on cheap two-for-one deals in the bottle shops of London. It personified a new taste on the UK wine scene that found an unquenchable thirst. Looking back, it was risible that such overly fruity and highly oaked wines could have made such a splash, but Australia saw the opportunity and grabbed it. The New World invasion of the early 90s was pulled off with aplomb. As the saying went: “No wood? No good.” A Sunny Impression
The other insidious ruse that Australia employed was to label their wines with the variety – virtually unheard of in the Old World and it was a genius bit of marketing. When the English were drinking Burgundy, they may not have known it was actually Chardonnay. A classic example was my mum saying she hated Chardonnay, but loved Pouilly Fuisse – a small sub-region of Burgundy that makes Chardonnay. However, the French are far too proud to put the variety on their bottles, causing mass consumer confusion. UK consumers were also buying into the image of Aussie life, summed up by the phrase for Australian Chardonnay, “sunshine in a bottle.” The label was seen as just as important as what was inside. Australia made wines that were soft and easy to drink with obvious flavours. Australia proudly screamed Chardonnay on the label, most often from South East Australia. We had visions of beaches and sun-tanned sheilas picking the grapes; never mind that it actually came from a mass irrigated desert wasteland somewhere near the NSW border and was machine harvested before being relegated to industrial amounts of new oak or worse still, flavoured with oak chips. A Refining Moment
Yet for all the joy of a tidal wave of wood that Chardonnay brought, it all imploded. The bargain bins remained full as the obvious flavour hit of the New World came crashing down and the wines became increasingly like caricatures of Chardonnay. We had some soul searching to do. Was Australia happy to stand on the world stage offering nothing but bargain basement wines, or did we want to be taken seriously? A decade later, in the middle of the noughties, a seismic shift began. A new wave of Chardonnay producers were re-inventing the wheel, spearheaded by intelligent winemakers in regions like the Yarra Valley , Tasmania and Margaret River . Chardonnay went from being Dolly Parton (buxom and generous) to Kate Moss (skeletal and lithe), although the best example of Chardonnay for mine is the Cindy Crawford – curvy and ample, but still chiselled and toned. Earlier picking, less oak, natural acid and throwing away the process of malolactic fermentation saw the rulebook re-written. It was time for Chardonnay to grow up and make an impression. Then in 2010, one of the UK’s most outspoken commentators, the erudite Andrew Jefford, opined that Australian Chardonnay can “compete effortlessly with the greatest wines of Burgundy.” He went on to exclaim: “There is no variety that responds better to craft than Chardonnay, and the greatest Australian examples are perfect syntheses of grape, place and intellectual understanding.” What a renaissance occurred. And the world took notice. Since then, any Chardonnay producer worth their salt has worked hard to improve the breed. Contemporary Style
Which brings us to today and as Hunter Valley winemaker and Chardonnay craftsman, Usher Tinkler describes, “Australian Chardonnay is in the best shape ever.” While winemakers and wine critics are well aware of Chardonnay’s contemporary appeal, has the everyday wine-lover caught on? To find out, we invited some Wine Selectors members and guests along to The Dolphin Hotel in Sydney for a dinner matched with a selection of modern Australian Chardonnays. As I chatted with the guests before the wines started flowing, a common theme arose. The reputation of Chardonnay was stuck in the past. As member Kirsty Bryant described:

“Although the Chardonnays that come in my regular selections have always been nice, I still have a mental association where drinking Chardonnay equals drinking a tree.”

- Krysty Bryant, Wine Selectors Member
Guest, Lisa Currie was of a similar mind, saying, “Chardonnay has always been a variety that means an intense oakey, woody flavour, very buttery and heavy, which just isn’t to my taste.” To help bring our doubting guests around to the charm of Chardonnay, we were fortunate to be joined by Usher, who offered some insights and, as luck would have it, his Reserve Chardonnay 2016 – a unanimous crowd favourite. To explain why Usher personally loves Chardonnay, he offered a succinct analogy:

“If Shiraz and Cabernet are like Kings, then Chardonnay is the Queen – like the chess piece, it can do anything from anywhere! It’s the most interesting variety to make and to drink.”

- Usher Tinkler, Hunter Valley Winemaker
It’s also extremely food friendly, depending on the style – Chardonnay can be versatile and extremely easy to pair with a variety of dishes. You only need to think of crystalline Chablis with oysters, a generously oaked Chardonnay with roast pork or chicken, and something in between for scallops and lobster. Don’t forget that Chardonnay is also excellent with soft cheeses. It certainly added an extra dimension to the tasting having food to accompany the wines. This was particularly true of the second bracket, which all had high levels of acidity, and so illustrated how food can really enhance the wine experience. The fusilli with crab, chilli and herbs helped soften the acidity, making for a harmonious matching. So Many Regions to Love It
Chardonnay is planted in virtually every region in Australia, but the ones that have excelled include Margaret River, Yarra Valley, Hunter Valley, Tasmania and the Adelaide Hills. Bubbling under for quality there’s Orange, Mudgee and Tumbarumba, Mornington Peninsula and Macedon Ranges, Beechworth and Coonawarra. On the night, it was the Hunter Valley and the Adelaide Hills that got the most nods with support also going to Mudgee, Coonawarra and Margaret River. The styles were varying among the different regions, but showed clearly the development of Chardonnay and the multitude of ways that winemakers are manipulating the variety in their favour to create the best expressions. And for those dubious guests, the tasting certainly had the desired effect. As Lisa described, “I found the flavour nuances really interesting, most were very balanced, yet complex.” Kirsty agreed, saying, “I was delighted to find that when it’s a good Chardonnay, even the more wooded ones don’t taste like trees. They have very inviting flavours.” For member, Robert Vukasinovic, who was already a fan, he found his “love for Chardonnay has grown stronger after the tasting because there are so many new styles available compared to the past bias towards heavily oaked styles.” What it certainly showed is there’s no doubting we’ve come of age and the new dawn of Australian Chardonnay has emerged victorious.
Wine
Salute to Shiraz
Words by Mark Hughes on 19 Jul 2017
We examine the remarkable success of Australian Shiraz through the eyes of some of those who know it best,  Australia's First Families of Wine. Is there any wine more symbolic of Australia than  Shiraz ? Hard working, popular and a great lover of food, it is just as much a descriptor for an Aussie living abroad, as it is for our famed Shiraz. The fact that we call it 'Shiraz' is just the first of many ways we have adopted this varietal as our own. In the rest of the world it is called 'Syrah' in reference to its French heritage, but as is our cultural right, we have corrupted the title to suit our style. To us, it 'Shiraz', with an emphasis on the 'raz'. But Shiraz suits us, too. In its spiritual home in the Rhône region in France, it is seen as a bit of a workhorse varietal, creating solid medium-weight red wines,  but certainly not escalating to the regal heights afforded the Cabernets of Bordeaux or the Pinots of Burgundy. In Australia, however, it is revered as our premium red, and rightly so, as it is capable of producing a range of delectable wines that can be consumed now, or aged for years. "It grows just about anywhere, and suits most of Australia's range of climates," says Hunter Valley winemaker Bruce Tyrrell. "With 61 different regions, there are 61 different styles." Tyrrell's  are one of the 12 members of  Australia's First Families of Wine (AFFW) , along with  Brown Brothers ,  d'Arenberg ,  De Bortoli , Campbells, Henschke,  Howard Park , Jim Barry,  McWilliam's , Taylors,  Tahbilk  and Yalumba. With over 1,300 years combined winemaking experience, and vineyards from coast to coast, the group is perfectly placed to tell the many faceted story of Australian Shiraz. After all, there is a true provenance with Shiraz and Australia's First Families - that sense of place, style and history that a wine develops from its consistent quality across vintages. "My family owns Shiraz vines that are 137 years old, and there are many older vineyards still in production around the country," says Scott McWilliam. "As winemakers, we've had lots of time to learn how to get the best of Shiraz, and we're seeing continued success with regions and new styles emerging frequently."   SPRINGBOARD TO SUCCESS
In many ways, the success of Shiraz in Australia mirrors that of Australia's  First Families. Starting small, this varietal has, through its proud history, earned integrity and respect deserved and given the world over. Alister Purbrick from Tahbilk in Victoria's Nagambie Lakes points out that the versatility of Australian Shiraz put us centre stage in the world of wine and paved the way for our export market. "This success means that Australia boasts a critical mass of many styles of Shiraz which have captivated the world's influencers," says Alister. "The result is that Australia 'owns' this variety and ownership of a segment is a powerful position to be in."   SENSATIONAL STYLES
Scott McWilliam from McWilliam's Wines   So what are the different styles of Shiraz? In Alister's neck of the woods, where the moderating influence of an inland water mass keeps the climate between cool and moderate, the resulting style of Nagambie Lakes Shiraz is "savoury and mid-weight with a myriad of subtle flavours which tend to change and evolve as the bottle is consumed," says Alister. The Hunter Valley style is also savoury, "light to mid-weight with plenty of complexity with its base more in fruit and acid than in tannin and alcohol," says Bruce, who adds his perfect food match is aged Hunter Shiraz and flame-grilled, medium-rare Angus steak left to rest before it is served. Pioneers of the varietal in New South Wales, particularly in the Hunter Valley , McWilliam's have also been exploring Shiraz from the cooler Hilltops region. "Hilltops Shiraz is a beautiful example of a medium-bodied style," says Scott. "It has fruit forward characters with supple yet complex spicy aromatics and fleshy blue fruits, but it's not quite as peppery or jammy as Shiraz from other regions."   SOUTH OZ SHIRAZ
Jim Barry and Tom Barry from Jim Barry Wines If any region can lay claim to the most recognisable style of Australian Shiraz, it is the Barossa, its big, fruity wines of the 1980s and 90s established us on the world wine map. It makes perfect sense, as the state can lay claim to the oldest Shiraz vines in the world. First planted in the Barossa Valley in the mid 1800s, these vines were around 50 years old when phylloxera decimated the original root stock across France and greater Europe in the 1900s. Now over 160 years old, these same vines are responsible for producing some of the most lauded Shiraz in the world. "Many of the younger vineyards have been planted using these heritage vineyards as sources," explains Robert Hill-Smith, from Australia's oldest family-owned winery, Yalumba. "In the Barossa, we are very lucky to have not only a perfect Mediterranean-style climate, but also a diverse range of soils types and terroirs and Shiraz thrives in them all. "In the higher and cooler Eden Valley , aromas and flavours are more aromatic - red and blue fruits with violets, sage, pepper, and the wines more elegant and linear than in the warmer Barossa Valley where they're round and velvety and show more blue and black fruits - dark cherry, fruitcake, plum, blackberry, mulberry, black olives, chocolate and liquorice." Other wine regions in South Australia can also boast Shiraz of world renown, McLaren Vale , in particular. d'Arenberg's colourful winemaker Chester Osborn says the different soil types and sub-climes of McLaren Vale can result in many different types of Shiraz, but overall attributes "a certain savoury, fragrant, flowery edge to McLaren Vale Shiraz, full, but elegant and quite spicy with a crushed ant character that sets it apart from other regions." Known for its Riesling, the Clare Valley is emerging as a stellar region for Shiraz. Mitchell Taylor, third generation managing director and winemaker at Taylors Wines says Clare Shiraz has a certain powerful elegance and finesse you don't see from many other places. "Because of the Clare's climate of long, warm sunny days and cool nights, the fruit develops and ripens slowly," he explains. "This ensures the rich flavours develop into more subtle and elegant characteristics, but with great concentration of flavour."   EXPRESS YOURSELF
Darren DeBortoli of DeBortoli Wines In the cool climates, Shiraz is expressed as a much leaner wine, while still showing its famed fruit profile. This is certainly true of Victoria's Yarra Valley where Shiraz is still savoury and spicy, but also shows a certain elegance. "Yarra Shiraz is medium bodied and elegant in style," says De Bortoli red winemaker, Sarah Fagan. "Lifted aromatics and grainy tannins are also commonplace." Katherine Brown, winemaker at Brown Brothers, explains they get most of their fruit for their iconic 18 Eighty Nine Shiraz from the central Victorian region of Heathcote and, as such, you may find a touch of eucalyptus in their Shiraz, which she describes as having "vibrant purple colours with rich blackberry and plum fruit and black pepper clove spice." In the warmer Rutherglen region of Victoria, Shiraz is expressed in a bolder style such as Campbell's famed Bobbie Burns Shiraz, which is a rich, full flavoured red with ripe berry fruit balanced by oak with a long, soft tannin finish.   GO WEST
Howard Park's Burch Family   In recent times, Western Australia has proven to be a mecca for many wine varietals, with Shiraz no exception. One of the state's premier producers is Howard Park and its chief winemaker Janice McDonald says the Great Southern sub-regions of Frankland and Mount Barker are where Shiraz reigns supreme. "The cooler, more continental climes of these sub-regions are favoured for growing our Flint Rock Shiraz," she says. "The wines display a great intensity of dark fruits with traces of spice, earth and soft tannins. The use of fine grain French oak crafts a layered and complex wine."   BLENDED FAMILIES
The Henschke Family   One of the other great qualities of Shiraz is that it blends beautifully with other varietals. We are famed globally for our 'great Australian red' - Shiraz Cabernet (see Tyson Stelzer's story on this iconic blen in the July/August issue of  Selector ). The reason these two great wines work so well together is due to the firm, fruity body of Australian Shiraz perfectly filling out the mid-palate of Cabernet, such as we see in the Jim Barry Shiraz Cabernet from Clare Valley. Other popular blends include Shiraz Viognier, Shiraz Grenache, while the GSM blend, Grenache Shiraz Mataro, has a long and successful history in Australia. Henschke's Henry's Seven is a delicious blend of Shiraz, Grenache, Mataro and Viognier. "It is a tribute to Henry Evans, who planted the first vineyard at Keyneton in 1853," explains Justine Henschke, who challenges the traditional steak and Shiraz pairing. "We love to recommend game meats such as duck, venison and kangaroo. Lamb is an excellent match, too."   A SHIRAZ FUTURE
Bruce Tyrrell inspecting the vineyards   Winemakers love Shiraz for its reliability, impressive yields and resistance to disease; drinkers love it because it is delicious when young, even more beguiling with some age and is great with a range of foods. But its crowning glory is its versatility, its ability to express itself beautifully across many wine regions. And that's key to the success of Australian Shiraz globally. "The world now accepts that we do it better than anyone else," says Bruce. "The future for Australian Shiraz is endless, as long as winemakers stay true to the variety and the region where it is grown."  
Wine
Know Your Variety - Australian Malbec
Neglected for decades in France as a lesser blending grape, Malbec was resurrected and championed in Argentina as an excellent single varietal wine. It's now having a similar resurgence in Australia, with some excellent Australian Malbec wines appearing in the  Clare Valley ,  Langhorne Creek ,  Margaret River  and  Great Southern . To help us learn more about this plush and fruit driven red wine, we reached out to a few Australian Malbec experts with winemakers from  Forest Hill Wines ,  Bremerton  and Tamburlaine Organic Wines. AUSTRALIAN MALBEC AT A GLANCE THE VARIED ORIGINS OF MALBEC
Malbec (sometimes known as Côt and Auxxerois) originates from the French wine regions of  Bordeaux and Sud-Ouest . However, it was historically viewed as more a blending grape and played second fiddle to the prized Cabernet Sauvignon , Merlot and Grenache vines in those regions. Malbec found its new home in Argentina, where it has been adapted and refined into an excellent single varietal wine style, with excellent examples from the Mendoza region. Today, 75% of the world's Malbec now hails from Argentina, often blended with a touch of Touriga Nacional. MALBEC COMES TO AUSTRALIA
Rebecca Willson , winemaker at Bremerton Wines, argues that Malbec has a spiritual home in South Australia as it "was the first dry red variety ever planted in  Langhorne Creek  by The Potts Family of Bleasdale in the late 1800s". In fact, Bleasdale's first ever single varietal wine was a Malbec in 1961. However, the great red vine cull in the 1970s and 1980s removed many alternate varieties from vineyards across the country. The recent trend of wine lovers searching for new and exciting wine styles to try, has given rise to a modern resurgence. Malbec is now the wine of the moment. Rebecca thinks this is because "the variety offers an alternative to  Shiraz  as our biggest consumed red varietal, it's berry driven and plush." Malbec can be a difficult grape to grow, but today with better viticulture and better strains of the variety, it's thriving in moderate climates such as the Clare Valley, Langhorne Creek, Margaret River and Great Southern. Tamburlaine Organic Wines chief winemaker,  Mark Davidson , notes that "just like in Argentina, the real lesson has been that the wine produced at higher altitudes of 800m to 1000m has really shone". As such, there is great promise for award winning Malbec from emerging cool climate regions such as Canberra or Orange, where  Tamburlaine's excellent Malbec  is sourced. TASTING NOTES With a similar weight to  Shiraz ,  Cabernet Sauvignon  or  Petit Verdot , Malbec has a big, juicy and plush flavour with a robust structure and moderately firm tannins. It has distinctive dark purple colour and notes of red plum, blueberry, vanilla, cocoa and an essence of sweet tobacco. Forest Hill Wines chief winemaker,  Liam Carmody , is rather fond of the "intense purple colour and fruit brightness" of  their Malbec  and notes that it has a "generally softer tannin structure than some other red grape varieties." For Bremerton's Rebecca Willson it's the "violet, currant purple fruits with velvety tannins, plushness and purity" of the variety. MALBEC AND FOOD PAIRING
The bold flavours, robust structure and higher tannins of Malbec call for dishes with a bold flavour to match such as hard cheese, steak or even sausage such as this  chickpea and chorizo hotpot recipe by Miguel Maestre.  Our  Argentinian beef steak with chimichurri sauce recipe  is also a great way to round out an Argentinian themed dinner. Or for a vegetarian option, our spinach and cheese empanadas recipe matches well to a  plush Malbec from Great Southern  . When it comes to Malbec food matches, Bremerton's Rebecca Willson prefers "charcoal barbecue of a great cut from your local butcher, or pulled pork sliders". For Forest Hill Wines' Liam Carmody, Australian Malbec means just one dish, "a rare steak sandwich!" Recommended Recipe:  Miguel Maestre's chickpea and chorizo hotpot TRY AUSTRALIAN MALBEC TODAY Explore Australian Malbec with these great examples that have all passed our rigorous Tasting Panel selection process with flying colours.
Two Blues Sauvignon Blanc 2014
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