Be cool. Cool climate Shiraz
My father-in-law, Neville, is your typical knock-about Aussie bloke. A former brickie, he used to drive his Holden Kingswood ute to work and cruise the weekends in his white Torana LJ Sedan. He loves fishing, hunting and knocking back a couple of Tooheys New while charring some animal flesh on the barbecue.
But since his retirement a few years ago things have changed. He mostly spends his time drawing the jack rather than mixing the mortar, he has a flashy new Korean-built SUV to tow his caravan and he’s pretty much swapped the beers for red wine. When he started drinking vino his preferred drop was the big fruit-driven reds from South Australia: juicy, plummy, peppery and pretty big on the alcohol – perfect for his medium rare steak and snags.
Recently though, his palate seems to have matured and he asked me for a red with more elegance. I gave him a gorgeous Yarra Valley Pinot, but it wasn’t for him. “Tastes a bit posh,” he said. “A bit too watery.” Maybe I had aimed a bit high. What really caught his attention was a medium-bodied Shiraz from the Canberra District.
“Now this is pretty good,” he said, while putting on his glasses to read the label – always a positive sign. I didn’t get to have any more of that wine after he had poured another one for himself and his wife, and my wife, and one more for himself. Now, I’ve never really thought of Nev as a trend-setter. He’s happiest in t-shirt, shorts and those sandals with Velcro tabs, but apparently when it comes to Shiraz, he’s in fashion! Neville is part of a shift in the drinking public that is looking for more restraint and elegance in Australia’s most iconic red wine.
If the drinking public was thinking it, the critics confirmed it when in 2009, the judges at the Royal Melbourne Wine Show awarded the Jimmy Watson Trophy for the best young red wine in the country to a wine from the Canberra District: the Eden Road Wines ‘Long Road’ Hilltops Shiraz 2008. It made the wine world sit up and take notice.
Just to confirm this trend, this year’s Jimmy Watson winner was the Glaetzer-Dixon Mon Pere Shiraz 2010 from Tasmania. A Shiraz from Tasmania? It was unfathomable. The Jimmy Watson is an award that has almost exclusively gone to the Barossa or McLaren Vale or maybe the Hunter, but not the Canberra District and certainly not Tasmania!
Apparently it is not just a trend that is happening here in Australia. At the 2011 International Wine Challenge in London, Adelaide Hills winery Bird in Hand was awarded the trophy for the Best Australian Red Wine and the Best Australian Shiraz.
What is cool?
The common thread between all these award-winning wines is that they come from cool climate regions. There was something here that definitely needed investigating, so we thought we should do a State of Play tasting on cool climate Shiraz. First of all we had to define what a cool climate is as it is a phrase that is bandied about with almost gay abandon with little regard for the official meaning.
Perhaps the strongest definition comes from the International Cool Climate Wine Show. This annual event began in the Mornington Peninsula and has been running since the year 2000, so it has some pedigree. It defines cool climate wines as: Wines made from grapes grown either: south of latitude 37.5 degrees south, or north of latitude 37.5 degrees north or from a property in the Southern or Northern hemisphere which has an average January/July (whichever is applicable) temperature below 19ºCelsius, as confirmed by the nearest Bureau of Meterology site, or vineyard site above 800m in altitude.
Therefore Australian wine regions that automatically qualify as cool climate are: Tasmania, the Yarra Valley, Mornington Peninsula, and Western Australia’s Great Southern region. Then there are a few grey areas.
According to these criteria, the Adelaide Hills does not qualify as cool climate. Its elevation and latitude are well off and its average temperature in January is 19.1. However, most would agree that it is cool climate, and for the sake of point one of a degree, one must admit that this really does qualify as cool climate. Likewise the Canberra region and Orange in New South Wales should also be considered cool climate. There are some vineyards in these regions above 800 metres, but their average January temperature is around the 20 degree mark. But I challenge anyone to stand out in a vineyard on the slopes of Mount Canobolas in the middle of winter and dispute whether it is a cool climate.
Therefore some of the parameters, especially in Australia, still need to be defined. A recent cool climate wine show in Tasmania had the elevations at 500 metres, which seems more logical and perhaps we need to look at a combination of average temperatures across the whole year.
However the upshot is: regions where Australian Shiraz has an outstanding pedigree, i.e., Barossa, McLaren Vale and the Hunter Valley, are not cool climate regions.
All that jazz
It is perhaps the amazing success of Shiraz from these warmer regions that has hampered the progress of cool climate Shiraz. Winemakers in cool climates convinced themselves it would be pointless to pursue Shiraz as the Barossa, McLaren Vale and Hunter were already delivering outstanding wines custom-made for the tastes of the drinking public.
Scott McCarthy, winemaker at Helen’s Hill in the Yarra Valley, echoed these sentiments when he joined our Tasting Panel for this tasting, but added that things have changed.
“In the past, for us, the focus has been on Pinot and Chardonnay and looking for the best places to plant those,” he said. “Shiraz has always been there as a good workhorse to produce good wines, but no-one has really given it the same attention as they have some of the other varieties.
“But now we are looking at clones and root stocks and looking at actually planting it in the best part of the vineyard, not just the part that is left over from Pinot and Chardonnay.”
Scott is well credentialed to be the spokesperson for cool climate winemakers. He grew up in a vineyard and spent his first 10 years as a winemaker in the Barossa before experiencing vintages in the Napa and France (Loire Valley and Languedoc). During a four-vintage stint in Marlborough, New Zealand, Scott fell in love with cool climate winemaking and he continued that affair by settling back in Australia in the Yarra, where he makes Pinot Noir, Chardonnay and Shiraz.
While winemakers like Scott are convinced of the future of cool climate Shiraz, critics have traditionally been sceptical. The purveying perception of Shiraz from these regions was of a wine that was green, stalky and under-ripe. That may have been somewhat true a decade ago, but as Scott explains, a better understanding of Shiraz in the vineyard, and in the winery, has allowed cool climate Shiraz to be far more expressive.
“My experience in the Yarra is that Shiraz is one variety that is made in the vineyard and probably the biggest decision that has to be made that influences the outcome of the wine is the day that you pick it.
“I believe there is only a day or two between really getting out of that green phase and when it is starting to get over-ripe. You have to work with the vineyards and taste the fruit over a period of time to know how each block is going to react, how quickly they ripen and when is the best time to pick each block,” Scott says, while also stressing the attention to detail that must be given to micro-climates, even in the same vineyard. “Instead of testing the whole vineyard as one block of Shiraz we have isolated different aspects. We know the cool, low-lying areas are going to ripen a little bit later and we make sure that we test them independently."
“You used to go out and pick your whole vineyard. Now it is literally one side of the hill to the other and we are talking a distance of just 50 metres and we will pick a week, two weeks later in some cases, just because the aspects are quite different. “We want to get it through that green spectrum – so we are looking for that tomato leaf character to go out of the juice and to get a ripe spectrum with those nice blueberry characters.”
The Panel sat down to 40-odd wines from across a dozen cool climate regions. The results were outstanding. Nearly all the wines medalled and the overall scoring was very high.
Importantly, the tasting confirmed that these wines had busted the perception of having ‘green and stalky characters’. The key descriptors that came forth were of punchy red fruits and blueberry flavours, some spiciness and pepperiness as well as minerality and earthiness.
Furthermore there was a noticeable shift to a more graceful style of Shiraz. While most were medium-bodied, some were full-bodied and fruit-driven, but with an elegant core, great balance and an alcohol content of around 14 per cent. “Some of the traditional descriptors you look for in Shiraz – those big ripe plummy characters, strong tannins and big vanillin oak – they were not in the wines we looked at today,” commented Scott. “We were using descriptors like oyster shell, cassis and minerality; descriptors that lend themselves to be able to match to food.”
Wine Selectors Tasting Panelist Christian Gaffey was equally impressed with the elegance displayed across these wines in the tasting. “There was one wine today that was described as ‘Burgundy-like’, which for Shiraz is somewhat unheard of,” he said. “Not that Burgundy is the be all and end all, but for it to be compared to a wine of finesse like a Pinot Noir versus your classic 15 per cent Shiraz, means a lot, especially if you want to match it to food.”
Regionality and diversity
The top 20 scoring wines contained a great spread of wines from different regions. Five were from the Yarra, four from Adelaide Hills, three each from the Canberra District and Mornington Peninsula, two from West Australia’s Great Southern region, one each from Great Western, the Grampians and Tasmania.
Within those wines there was an amazing diversity. While wines from certain regions had similar benchmark characters, each wine had its own life and there were amazing differences between wines from the same region, from vineyards within a stone’s throw from each other.
“It really is a celebration of the differences you can get with cool climate Shiraz,” remarked Scott. “I think the biggest thing with cool climate Shiraz is the ability to show the terroir – the sense of place with the wines, which you don’t always see in some of the warmer climates.”
Combined with a sense of grace and elegance, it is this diversity in the wines that suggests that cool climate Shiraz is a great food-matching wine. The Shiraz from the Yarra versus Mornington and Pyrenees are all very different so they should lend themselves to a greater variety of food than classic Aussie Shiraz matched with steak.
Aging potential and the future
Perhaps the most surprising result to come out of this tasting was the superb natural acid balance these wines displayed. This acid lends itself to the minerality character displayed in these wines and, more importantly, suggests superb aging potential. This was confirmed by the fact that towards the end of the tasting the Panel was giving very high marks to all the wines that had a bit of age to them. If that is any indication of what is going to happen over time, then in 10 years time we are going to have some sensational back stocks of cool climate Shiraz.
Furthermore, the wine that had the most acid was from Tasmania, which suggests the cooler the climate, the better. “Tassie is going to be a tough place to grow Shiraz consistently,” remarked Christian. “But we have known through the years that sometimes it is the inconsistent places that produce the best wines in the good years.”
Finally, as cool climate Shiraz is a fairly recent endeavour, most of the wines are from vines with an average age of 15 years or younger. We know that generally the older Shiraz vines get, the better the fruit they produce. These vines are still in their teenage years, so as they mature we can expect to see some world-beating examples of cool climate Australian Shiraz.
I can hear Neville firing up the barbie now.
Check out Wine Selectors great range of Shiraz today.