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Best of Member Wine Tastings 2016

In 2016, some fortunate Wine Selectors members had the pleasure of joining our tasting panel to put Hunter Shiraz, Pinot G and Sparkling to the taste test.

Hunter Shiraz

The winemakers of the Hunter Valley craft a style of Shiraz that's unique to the region with its vibrant, fruit-driven appeal. While wineries and experts are on board with this style, we wanted to find out what wine-lovers think.

Our guests discovered Shiraz that lived up to the regional reputation for being medium-bodied and savoury, but also found the Hunter could produce excellent fuller styles such as those from The Little Wine Company and Pepper Tree . The wine that drew unanimous praise was the De Iuliis Shiraz 2014 ,which was described as having "beautiful balance with long, spicy, elegant tannins." Overall, our members vowed they'll explore and add more Hunter Shiraz to their collection. Find out more about our Hunter Valley Shiraz member tasting experience here.

Pinot Gris and Grigio

Over the last few years, Pinot Gris and Grigio have become very popular white wines, but generally the drinking public don't know the difference between the two, so we invited some members to discuss the difference in styles. In a nutshell, Grigio is the Italian style that's fresh and zesty with a savourycharacter, while the French Gris is richer with more body, stonefruit flavours and some spice.

Mainly due to marketing, winemakers in Australia have tended to use the trendier Grigio on the label, even if the wine is more in Gris style, which understandably only adds to the confusion.

Fortunately, the big thing to come out of this tasting was the development of winemaking techniques that show that noted producers, at least, are making Grigio and Gris more in line with their European counterparts. Find out more about the differences between Pinot Gris and Pinot Grigio we discovered here.

Sparkling

Which Sparkling is trending this summer? We asked some lucky members: Traditional, Prosecco or Blanc de Blanc? The results of this very festive tasting revealed that all three styles are well liked, it was just a matter of what type of occasion our guests were attending that would determine their choice of bubbly.

One of our members, Trudi Arnall voiced everyone’s thoughts when she said, “If I was to turn up for an afternoon BBQ with the kids in the pool, a Prosecco would be great. If I was going to a dinner party, I’d go with the traditional Sparkling and if I really wanted to impress, I’d go with a Blanc de Blanc with some age.” Find out more about the results of our tasting here or learn more about the difference between Prosecco and sparkling wines with our handy infographic and guide.

Find out more about becoming a Wine Selectors Member today!

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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
Shipwrecked Wines - what would you take?
You’re shipwrecked on a desert island with one bottle of wine – what did you bring? Find out about the wines our experts believe they just couldn’t survive without. Picture this – it’s a balmy sunny Sunday and you’re on a boat bobbing around on the ocean with friends enjoying the good life. The skies suddenly darken, the sea begins to churn, but luckily before the waves come crashing down washing you over overboard, you’re able to rescue a bottle of your favourite wine.  Nicole Gow – Wine Selectors Tasting Panellist , Wine Show Judge “I chose Chardonnay with melon and stone fruits in abundance. Survival in nothing but luxury is my goal. I'll be gathering my tropical fruits each morning, hunting some shellfish and chilling my bottle in the cooling rock pools, while I'm getting subtly toasted, just like my yummy oak!” Credaro Five Tales Chardonnay 2016 Brad Russ – Tulloch Wines “Sparkling of course. Drinking Sparkling suggests it’s party time – in this case on a deserted island so it’s very exclusive and bespoke, plus it’s the perfect accompaniment to freshly shucked oysters and seafood. And, if I drank enough I’d be able to use the corks to float my boat.”   Tulloch Cuvée NV Scott Austin –  Austins & Co, Six Foot Six
“It’s Pinot Gris for me! It’s a real conversation starter, a wine to destress with, to simplify the issues and bring claim to the group of stranded crew, and begin the bonding process for everyone to get to know each other and work out what they will do next. It's crisp and refreshing style will bring light and clarity to an otherwise potentially intense situation.” Six Foot Six Pinot Gris 2016 Anna Watson –  Lost Buoy Wines “I’d take Shiraz to drink with the wild goat we just hunted and cooked, and to drink with the shipwrecked sailors washed up on the shore. And, if it’s cold weather, I could simmer it down for a great mulled wine. However, I’d probably also take a case of Gin - more medicinal". Lost Buoy The Edge Shiraz 2016 Adam Walls – Wine Selector Tasting Panellist and Wine Educator, and Wine Show Judge “Rosé for sure! There is no better wine to have at your disposal when stuck on an island – it’s cold and crisp and defines refreshment. And it blends in perfectly with the colour of your sunburn!’ Chaffey Bros Not Your Grandma’s Rosé 2017 6 Wines for when You're lost-at-sea Throw yourself a life raft and get shipwrecked-ready with the official  Wine Island 6-pack that includes a fantastic selection of favourites including a bottle each of Credaro Five Tales Chardonnay 2016 , Six Foot Six Pinot Gris 2016 ,   Tulloch Cuvée NV , Chaffey Bros Not Your Grandma’s Rosé 2017 , Byron & Harold Rose & Thorns Cabernet Sauvignon 2015 and Lost Buoy The Edge Shiraz 2016 . 
Two Blues Sauvignon Blanc 2014
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