In this week’s Wine O’ Clock column, Giles Luckett discusses his favourite wines from down under…
It’s Australia Day on Monday and time for my celebration of Australian wines.
The flurry of innovation in the industry makes this year’s recommendations even more exciting. So, get the indoor barbecue fired up, stick Men At Work on, and celebrate the best from a Land Down Under.
Wine O’ Clock with the Lynn News. Photo: iStock
I’ll start with a fizz, the Jansz Rosé (Noble Green £18.50 on a mixed 6). Tasmania is world-class sparkling wine region and Jansz is one of its best producers.
Amber pink, the bouquet is an intricate blend of green, white and red berries and creamy yeast. Medium bodied with a peachy texture, raspberries, apple, kiwi and dried blackberries make a stylish, complete wine.
The Yalumba Organic Viognier (Waitrose £10) is one of my go-to wines. Consistently good and great value, with its combination of tropical fruit, apricots, pears, fennel, honeysuckle, and white pepper, it’s exotic and full-bodied, yet easy-going.
Give this a couple of hours open and pair with roasted white meats or fish, and you’re in for a treat.
Australia has championed Grenache for some time now, giving it the respect it deserves to produce reds that can rank with the world’s finest.
A fantastic example of modern Grenache is Robert Oatley’s Finisterre Grenache (York Wines £21.25). Dark ruby with an inviting nose of cherries, strawberries, mulberries, and musk, at first taste, it’s surprisingly taut and savoury.
Give the glass a swirl and flavours of strawberry, cherry, and raspberry come through, accompanied by aniseed twists and earth before the firm, grippy finish.
I could hardly celebrate Australian wines and not rejoice in a Shiraz. Well, I could, but it would feel as complete as HS2.
Wirra Wirra’s Church Block (Waitrose £15.75) is a fine example of modern Shiraz. Inky purple, aromas of crushed currants, peppers, pepper and eucalyptus soaring from the glass.
The palate, though, is far less explosive, being cool-headed and measured. Layers of juicy black berries, plums, and tangy cranberries form the foundations, while herbs, sour cherries, spices, chocolate and charcoal provide a delicious overlay.
Smooth as silk and round as a marble, it’s a must-try with hearty meat pies, pâte, and full-on cheeses.
I’ll finish with a flourish in the delightful shape of another new discovery, and an undoubted work of genius. It’s the Uovo Nebbiolo Cabernet 2023 (Oxford Wine Company £21.75).
This mesmerising wine is dominated by the Nebbiolo. The nose of cherries, roses, raspberries, and liquorice are all classic tells, and the savoury, sophisticated dried black fruits, black cherries, leather and earthy spices are similarly typical.
In the shadows, however, the Cabernet brings blackcurrants, mint, and pepper, a contrast that is striking, yet feels natural.
Powerful and elegant, it was superb with a block of Manchego, but it would be brilliant with tomato-rich dishes or cured meats.
Next time, I’m all about the love of wine. Cheers!
Dining and Cooking