Tag Archives: mourvedre

Latest releases from Yangarra Estate

Yangarra Estate is an interesting blend of influences. They make some quite conventional wines as well as more risqué, cutting-edge styles such as skin-contacted whites and stalk-inclusion reds, and increasingly ferment in ceramic eggs. After sitting down to chat with chief winemaker Peter Fraser last week, things became clearer. Eighty percent of their sales are on-premise (restaurants and bars), and restaurant wine buyers love these avant-garde kinds of wines. They also trade on their food-friendliness.

Top 25 wines of the year 2015

The top Australian wines are expensive. That’s the conclusion to draw from my top 25 new-release Australian wines of the year, as drawn from my tasting database. There are some exceptions, however: Yeringberg red at $70 ex-winery is great value when you compare it to most of the other high-scoring wines.

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Chapel Hill

Chapel Hill – it’s not church altar wine, it’s a winery in McLaren Vale. But it is almost kind of holy water. The tasting room is a cute, old, deconsecrated church. Its labels feature churchy names such as The Vicar (tastings), The Parson’s Nose (tastings),

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Flavoursome French reds

I’m writing this column in the sunny south of France, or to be more precise, in the tiny hilltop village of St Maximin on the fringe of the southern Rhone. The purpose of my visit is to research a wine tour that I hope to lead in July next year. I’m carefully working my way through a list of favoured wineries some of which will be revisited when I return next year.

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Grenache and Rhone blends

Grenache and so-called Rhone blends (GSMs) are arguably the most underrated red wines of Australia. They’re certainly among the best value-for-money. We’re talking reds based on the Southern Rhone Valley varietals grenache, mourvedre (mataro) and shiraz. Grenache, often dubbed the pinot noir of the Rhone,

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The Dreaded Pox

Winemakers call it The Pox. It is the dreaded social disease of wine. It is shared around unwittingly – passed by those who usually don’t know they’ve got it, to those who are unaware they’re running a risk of contracting it. If a winemaker buys or borrows someone else’s used barrels, they may find their wine is infected – usually too late to do anything about it.