Followers of this blog will have noticed a that there is a pretty big omission from our recommendations – there are very few Australian wines. Why? You might ask. I think the reason is that when we started drinking wines, the only Aussie wines available were big, plump, industry made wines that had little to no character and tasted mostly of syrup and poor marmalade. This view have, unfortunately, lingered and we haven’t given the wines from Down Under a fair chance and their rightful due. With this week’s wine we try to start and rectify that.
We all have wine critics we follow and like and one I find very good is a Norwegian called Christer Byklum who has a blog and often posts on Facebook. I want to give credit where credit is due and it was he who first wrote about this week’s wine. The first vineyards of the Wynn Coonawarra Estate planted by visionary Scottish pioneer John Riddoch in 1891 and for over 100 years the vinery has built a reputation as the Coonawarra region’s pre-eminent wine producer. With the longest-established vineyards in the region, Wynns’ history is deeply intertwined with Coonawarra. Over the past two decades, the vineyards have been meticulously rejuvenated, resulting in wines which capture the true essence of the region. The estate has white wines with Chardonnay and reds with wines with Cabernet Sauvignon, Merlot, Shiraz and blends, and you will find a few at Vinmonopolet. Two stands out for me though, the Shiraz and Chardonnay at the fantastic price of 139,90. For this weeks wine we have chosen the Shiraz.
Wynns Coonawarra Shiraz 2018 - 139,90
Usually, Australian Shiraz has for me been big, heavily oaked wines that has not been a favourite. I love the French version, Syrah, where blackberry and pepper are more dominant, and the wines are purer and more slender. So, imagine my surprise when I took my first smell of this wine. The scent of blackberry and blueberry stood out with hints of crushed pepper. So delicate! Wow, what a start. And, oh joy, it continues in the mouth. The flavours of blue- and blackberry just before they have ripened so it has a tangy side to it. Very fine and delicate. And there is great structure here as well, with a fine acidity and gentle, but firm tannins, that helps clean the plate. And finally, you can sense a fullness, what we sometimes call “baby fat”, meaning it’s a bit heavy in the mouth, but that this will go away after a time in the cellar. It drinks superbly now, but I think this has the chance to be even better in a year or two. And at that price it is an absolute bargain!
The Aussies are known for their barbeque and this will be perfect with pork, beef, and sausages. But it handled my Thai chicken casserole with ease as well. I usually don’t have red wine with spiced food, but this was a welcomed change. I drinks well now all by itself, but I think those who wait will be richly rewarded next year or even two years from now.
PS: When taking pictures of the wine bottle in a park full of pigeons … Find another spot!
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