Gnarly Pinot From Down Under
“Now we have every reason to believe that in Southern Australia we can produce
wines in all respects equal, and some respects superior , to those of France. Let
our first-class vignerons have faith in the wines they make pure and simple. It is as
certain as anything can be that the manufacture of wine will become one of the
chief articles of Southern Australian produce.”
... Thomas George Shaw, Wine, the Vine, and the Cellar 1863
Australia has staked its wine reputation on Shiraz, Riesling, Semillon, Chardonnay
and “stickies” (Tokay and Muscat). Big, fruity, juicy and jammy have been the red
wines’ trademarks. A feminine and nuanced wine like Pinot Noir has never really
fit into the Aussie drinking ethos .
Pinot Noir has historically been pretty much an afterthought, even though Pinot
Noir has been grown in Australia since the 1830s, much longer than in many parts in the wrong places (too warm - sound familiar?). There was a movement during the ’70s and ’80s to
cooler climates at a time when California was beginning to realize that Pinot Noir prospered best in
chilly environs. There were sporadic successes - a 1976 Tyrell Pinot Noir came in first in the Pinot Noir
class at the 1979 Gaul-Millau Wine Olympiad - but the wines often were unflattering to this most
sensual of grapes. Some of the iconic Australian Pinot Noir labels such as Bannockburn, Bass Philip,
Giaconda and Mount Mary were inconsistent and as writer Harvey Steiman said, “they seem to go for
earthy complexity early on that makes some vintages downright weird.”
A quiet revolution is now in progress in the cool climate regions of southern Victoria (southeast Australia)
as dedicated winegrowers are beginning to craft Pinot Noirs that are downright gnarly (Aussie
slang for terrific). Victoria has a colorful history of grape growing that mirrors the historical events in
California. The first plantings were in 1834 using vines brought in to the region from Tasmania. Gold
was discovered in 1851 which led to a boom in vineyard plantings. By 1890, Victoria produced more
than 50% of Australia’s wine. Part of the annual output of wine was blended together and shipped
abroad under the name of “Australian Burgundy.” Phylloxera was first discovered in the region in
1875, and by 1910, had thoroughly decimated the wine industry. Recovery was spearheaded by fortified
wines which accounted for 80% of all Australian production. The ’70s and ’80s saw a proliferation
of plantings of the classic French varietals including Syrah (Shiraz is the preferred Australian term),
Cabernet Sauvignon, Merlot, Pinot Noir and Chardonnay.
Like California and Oregon, the Australians are now using modern viticultural techniques for Pinot
Noir and handling it with respect and gentleness in the winery. Pinot Noir has found a home in appropriate
microclimates throughout Melbourne’s ’Dress Circle,’ the so-called Port Phillip Zone of Victoria
(refer to map). This includes the Yarra Valley, Mornington Peninsula, Geelong, Macedon Ranges and
Sunbury. Still other regions of Victoria such as Gippsland Zone and North East Victoria Zone show
Some of the areas are continental with large diurnal variations in temperature during the latter stages
of the growing season (Yarra Valley and Gippsland), and others have more maritime influence such as
Geelong and the Mornington Peninsula. Within regions, the heat summation can vary a great deal
(parts of Geelong and the Yarra Valley can ripen Cabernet!). The same clone of Pinot Noir can ripen
up to five weeks apart depending on where it is located. Soils range from sandy/brown loam to rich,
red volcanic. The volcanic or granite-based soils tend to lend more vigor to the vines. There are parts
of Geelong that have limestone below red volcanic soil. Growing season sunshine hours (daylight
hours with temperature between 59°F and 77°F) compare favorably with Burgundy (Mornington
Peninsula 1420, Yarra Valley 1490, Cote d’Or 1449, Central Otago 1388, Willamette Valley 1660,
Russian River Valley 2118,).
I asked my friend, David Lloyd (winegrower and owner of Eldridge Estate in the Mornington Peninsula,
and organizer of the biannual Mornington Peninsula Pinot Noir Celebration), to give me a run
down on the current state of Pinot Noir in Australia. Although the majority of wineries in Victoria do not
grow Pinot Noir, the Victoria region remains the largest producer of Pinot Noir in Australia by far.
There are about 4,500 acres of Pinot Noir planted in Australia of which, 4,200 acres are in Victoria
(1,900 acres Yarra Valley, 2,280 acres in the Mornington Peninsula, 353 acres in Geelong and 60 acres
in Gippsland) and 200 acres in New South Wales. Annual production of Pinot Noir is roughly 550,000
cases (155,000 cases for the Mornington Peninsula). There are approximately 200 wineries producing
Pinot Noir in Victoria, 70 of which are on the Mornington Peninsula. Tasting rooms vary considerably
with some open by appointment only, others on weekends only, some open the first weekend of the
month, and still others open 364 days a year. Roughly, there are about 150 tasting rooms in Victoria
and 40 on the Mornington Peninsula.
Most Pinot Noir vines are planted on their own roots. If rootstocks are used, Schwartzman and SO4 are
common. In Australia, there are 16 significant clones of Pinot Noir planted, of which the most common
is MV6. MV6 is known as the “Mother Clone,” and was originally taken from Clos Vougeot. and has a
floppy canopy, rarely over crops, small bunches and berries, concentrated plumy and meaty characters,
and great structure as a foundation clone in a blend. Other clones include D2V5 (UC Davis origin,
aka 1A), D5V12 (UC Davis origin, aka 20), G5V15 (UC Davis origin, aka D2V6, 8048, the same as
Wädenswil or 2A)), G8V3 (UC Davis/Swiss origin, aka 13), G8V7 (UC Davis origin, aka 15), H7V15 (UC
Davis origin, 22), Mariafeld (Swiss origin, aka 14), 18GM (German origin, 13), Pommard (UC Davis
origin, aka 5 and 6), Dijon clones 114, 115, 386, 521, 667 and 777 (Dijon/Morey St. Denis origin). The
Davis clones were used in many early Pinot Noir vineyards. D5V12 was widely planted as a sparkling
wine clone. It crops high and often lacks the flavor of other clones. It does well in warmer parts of the
Pinot Noir growing regions when cropped below 2 tons per acre. The Dijon clones make up most of
the newer plantings. 667 is just beginning to appear and 777 is the most recent and the rarest.
Trellising is most often vertical shoot, although quite a few growers employ some form of Lyre or Scott-
Henry. (see trellising types for Pinot Noir on page 4). Yields vary from 1.1 tons per acre to 5 tons per
acre in the irrigated parts of the state. Most vineyards are between 2 and 3 tons per acre. Very little
irrigation of any sort is used once the vines are established. This promotes a deep root system which
is essential for vine survival and required to produce the flavors of fine Pinot Noir. Few producers use
The biggest challenges to growing Pinot Noir are birds (netting is required), cool snap at flowering
that gives a poor fruit set, frost in some regions and rain at harvest. Many of the vineyards are in
former apple orchards, so the Light Brown Apple Moth and its larvae are a problem. Copper, sulfur
and Scala are used to protect against botrytis. Most growers use one or two sprays of under-vine
Roundup. Some have experimented with soil tillers to replace Roundup and some are using hay, but
the recent drought (as of mid-May, 2007, the 12 month rainfall was the lowest in Victoria since they
began keeping records in 1855) has meant most of the hay is allocated to feeding livestock. With small producers, most of the vineyard work is hands-on by the owners including pruning, trimming,
leaf pulling, shoot thinning and spraying. In many intermediated-sized vineyards, teams of immigrants
from Asia are used. Harvest runs from the end of March to early June.
Winemaking is traditional. Most press with air bag presses, although a number of small producers use
hydraulic basket presses. Fermentation is carried out most often in stainless steel and 100 liter plastic
vats. Only 5% of production is done in large oak fermentors.
About 50% of all Pinot Noir produced in Australia is sold directly to consumers at the winery or
through a mailing list, with the balance evenly divided between restaurants and wine shops. Precious
little of Australia Pinot Noir is exported to the United States (see page 8).
Top Victoria Pinot Noir Producers
Some wine critics consider the Yarra Valley too hot for growing Pinot Noir. The wines can exhibit
baked or stewed fruit flavors. Years ago, my first introduction to Australian Pinot Noir was the Yarra
Yering Pinot Noirs, which definitely verified this criticism.
Coldstream Hills: Co-founded in 1985 by noted Australian wine writer, James Halliday, this winery
pioneered Pinot Noir in the Yarra Valley. The winery was sold to Fosters in 1996. Halliday lives on the
property and is actively involved.
De Bartoli, Diamond Valley (David and James Lance), Domaine Chandon (the French have considerable
investments in Australian wine country), Evelyn County (James Lance), Hillcrest (Phillip
Jones), Metier (Martin William MW), Mount Mary, Rochford’s Eyton (David Creed), Tarra Warra
Estate, Wanitime (Reg and Maryann Egan), Yarra Burn, Yarra Ridge, Yarra Yering, Yering Station,
and Yeringberg (Guill de Pury). (Winemakers in parentheses).
This region is a difficult area to farm grapes due to the constant threat of drought, compacted soil, wind
and spring frosts.
Gary Farr was the long time winemaker here. He was trained in
Burgundy and his wines are Burgundian in sole. The densely-planted estate vines
were planted in 1974. In 2005, Farr was replaced by Michael Glover who spent the
previous five years at Moorilla Estate. Gary Farr also has his own label, By Farr, as
does his son Mick, Farr Rising.
Curlewis, Innisfail (Nicolas Farr), Provenance, Scotchman’s Hill
The Macedon Ranges are less than an hour’s drive northwest of Melbourne at the foothills of the Great
Dividing Range. Rainfall is moderate and the volcanic soils are well-drained.
Bindi Wine Growers:
This is an Australian icon that produces outstanding Pinot Noir, Chardonnay.
and sparkling wine. Founded in 1988 by Bill Dhillon, the name Bindi came from the traditional dot, signifying
female energy worn by women on their foreheads in India, Bill Dhillon’s native country. His
son, Michael, who helped his father plant the vineyard, is the current winemaker. Australian wine guru Stuart Anderson was the winemaker until 1998. Yields are very low (1.0-1.4
tons per acre) with vigorous vertical canopy management, very careful hands on
winemaking using wild yeasts, no fining, minimal filtration and aging in French
barriques. The 15 acres of estate vineyards have a distinctive terroir of volcanic
soil flecked with quartz. The entire 1,200 cases yearly of unique wines are entirely
handmade and estate produced and bottled. Three Pinot Noirs are produced:
Composition (from primarily younger vines blended with fruit from elsewhere in
the vineyard), Original Vineyard (showing perfume and soft fruit), and Block 5
(more dense and structured). Recently, a new bottling was introduced for the 2004
vintage, “The Lost Highway Project,” which features a label by artist Justin Hampton
who is recognized for his edgy-rock illustrative style. Michael Dhillon was
recently nominated for Australia’s most prestigious award for winemaking, the
Quantas/Gourmet Traveler Wine Winemaker of the Year.
Curly Flat: Phillip Moraghan founded this winery in 1991. He has done several vintages in the United
States, including Ponzi Vineyards in the Willamette Valley. A Pinot Noir specialist, his wines are highly
praised and often the equal of Bindi. The estate vineyard is 33 acres and production is 3,500 cases per
year. Trellising is unique and horizontally divided. The main type is the Lyre trellis, the other type
used is the Geneva Double Curtain. The theory is that the vine canopy has two curtains of foliage, allowing
sunshine inside to maximize exposure to sunlight, facilitating better ripening, and increased
intensity of flavor with less risk of plant disease. Phillip remarked to me that “Pinot Noir is often called
the ‘heartbreak variety’. Why? I think it is simply a matter of Pinot Noir being a very selective escort -
she only likes particular environments. When planted on the better sites, in the right regions, the only
heartbreak comes when viticulturists and winemakers are ill-mannered in how they look after her in
the vineyard and in the winery. This is no ordinary variety - she is of the highest class - and must be
Domaine Epis (Alec Epis), Kyneton Ridge (John Boucher), Rochford
Only an hour’s drive from Melbourne sits the Mornington Peninsula on the southern coast of Victoria.
The Peninsula has more than 170 vineyards set amongst rugged coastlines and stunning landscapes. It
is a region with plentiful rainfall, little risk of frosts, and copious daylight sunshine.
Eldridge Estate: Owner and winemaker David Lloyd has been dubbed the ‘Clone Ranger’ in Australia
for his research on clonal varieties of Pinot Noir. His interest was triggered in 1990 when he went to
Oregon and met Barney Watson who was researching flavor profiles of clones and make small batches
of Pinot Noir to verify his research. In 1995, David and Wendy Lloyd bought a property in the Mornington
Peninsula. Through replanting and grafting, they now farm 7 Acres of Pinot Noir (6 clones) and
Chardonnay (5 clones). David has begun to release single clone Pinot Noirs which is unusual for Australia.
His elegant style of Pinot Noir (similar to those of Main Ridge), have gathered a dedicated following.
Owned by Giorgio and Dianne Gjergia, this winery was founded
in 1996. 80 acres are planted to 20 clones of Pinot Noir and 30 acres to 10
clones of Chardonnay in five separate vineyard blocks. Early on the young
wines did not produce distinctive wines from the different blocks and only
an estate Pinot Noir was crafted. Since 2001, three single-vineyard
bottlings have been introduced (Ferrous, Haven, and Meres) in addition to
the estate bottling. There is also a second label called Massale for Pinot
Noir. The winemaker is Sandro Mosele. Mosele has raised the quality of Pinot Noir on the Mornington
Peninsula and he has received numerous accolades. Jeremy Oliver noted that “the arrival of Sandro
Mosele is possibly the best thing that could happened in the Mornington Peninsula.” Mosele prunes
ruthlessly and conducts severe shoot thinning to reduce yields.
Main Ridge Estate:
Nat and Rosalie White, who established their winery
in 1975, are among the pioneering winegrowers in the region. In 1978 they
were granted the first commercial winery license on the Peninsula. The
vineyard was started by hand, meaning Nat and Rosalie dug every post and
vine hole by themselves. Netting was placed on and removed by hand (a
two week job to get them on and two weeks to get them off). Now a local
contractor comes and nets the vineyard for him in a day. The vineyard is
primarily Pinot Noir and Chardonnay. The site is very cool, comparable to Burgundy. Nat uses Burgundy
as his model and says, “Pinot is very expensive to make - why aim for anything less than inspirational?
Burgundy is still the benchmark.” When asked what he likes to eat with Pinot, Nat chimes, “I
like Pinot between courses. It’s when you can really enjoy it. Pinot between courses revives the palate.
Beautiful wine should be savored as an accompaniment to food, not used to merely wash it down.”
I thoroughly agree with him on that. Two Pinot Noirs are produced here: “The Acre,” and the “Half-
Paringa Estate: Lindsay and his son Jamie and daughter Sarah farm this small (10+-acre) vineyard.
Founded in 1988, the winery produces 6,500 cases annually.
Stonier Wines: Brian and Noel Stonier planted one of the pioneer vineyards of the Peninsula in 1978.
The winemaker is Geraldine McFaul. The Pinot Noirs are known for fragrance, flavor and finesse.
Ten Minutes by Tractor: Originally started by three family-owned vineyards, 10 minutes apart by
tractor. Now owned by Martin Spedding who owns one of the three vineyards and leases the other two.
Financed by Village Roadshow Productions mogul, Robert Kirby, this newer label (first
vintage was 2002), is under the direction of winemaker Tod Dexter from Stonier Winery, consultant
Larry McKenna (New Zealand - Escarpment and famous for putting
Martinborough on the world Pinot Noir map - he has been christened
the “Pinot Maestro,” and “Prince of Pinot,” (the latter title I gladly
share), and vineyard manager Keith Harris. Kirby’s childhood ties to
the Mornington Peninsula led him to plant the 100-acre Red Hill vineyard
in 1998. The site was chosen after consultation with worldrenowned
viticultural consultant Dr. Richard Smart (“Flying Vine Doctor”)
and local viticulturalist and vigneron Gary Crittendon. He also
teamed up with Yarra Ridge’s Louis Bialkower to develop Northern Rhone-style Shiraz in Heathcote.
The inaugural 2002 vintage of Yabby Lake Pinot Noir was named the Top Australian Red Wine by the
Penguin Australian Wine Guide. “The acme of style: a fabulous faultless wine that Australia should be
proud of.” This was the first time that a Pinot Noir had been named as the number one red wine in Australia.
Winemaker Tod Dexter really admires Burgundy and loves “the exquisite balance between
power and elegance they display. You just want to keep drinking them.”
Barrymore Estate (Peter Cotter), Box Stallion Wines (Alex White), Crittenden At Dromana (Gary
Crittenden), Darling Park Winery (Robert Paul), Dromana Estate (Rollo Crittenden), Elgee Park
(Geraldine McFaul), Foxey’s Hangout (Tony Lee), Hickinbotham of Dromana (Andrew Hickenbotham),
Hurley Vineyards (Kevin Bell), Kewleys Vineyard (Brian Kewley), Mantons Creek Vineyard,
(Alex White), Marinda Park Vineyard (Sandro Mosele), Merricks Estate (Paul Evans, Alex
White), Montalto Vineyard & Olive Grove (Robin Brockett), Moorooduc Estate (Richard McIntyre),
Morning Star (Sandro Mosele), Myrtaceae (Julie Trueman), Osborns (Richard McIntyre), Paradigm
hill (George Mihaly), Phaedrus Estate (Ewan Campbell & Maitena Zantvoort), Pier 10 (Judy Gifford),
Port Phillip Estate (Sandro Mosele), Rahona Valley Vineyard (John Salmons), Red Hill Estate
(Michael Kyberd), Scorpo Wines (Sandro Mosele & paul Scorpo), Seaforth Vineyard ( Phil Kittle), The
Duke Vineyard (Geoff Duke), Three Wise Men (Graeme Leith). Tuck’s Ridge Winery (Michael
Kyberd & Don Lewis), Willow Creek (Phil Kerney), and Winbirra Vineyard (Sandro Mosele).
Multiple varietals are planted in this hilly region from Pinot Noir to Shiraz to Nebbiolo. Availability of
water can be the biggest challenge here.
Giaconda: A winery of cult status in Australia. The owner is “flying winemaker” Rick Kinzbrunner.
According to Andy Tan, “the most Chambolle look-alike Pinot Noirs with great purity of fruit, but not
particularly age-worthy.” The Chardonnays are legendary.
Keppel Smith found this site in northeast Victoria in 1996 after
searching for years through Australia’s wine regions. Located at 1,400 feet in
the mountains near Beechworth, the closely-spaced Pinot Noir and Chardonnay
vineyard is farmed organically. This is considered one of Australia’s top
This is a very large region with many varied climates and topographies. The region is a two hour drive
southeast of Melbourne in the Gippsland Mountain river-district.
This ultra-cult Pinot Noir producer has been making tiny quantities of Pinot Noir since
1990. The vineyard is located in the southernmost part of Victoria. It was named after
two explorers of the region, George Bass and Arthur Phillip. Philip S. Jones
planted the small Pinot Noir vineyards in 1979 following the Burgundian style of
close spacing of the vines. The wines have been inconsistent, but enough of them
have been good enough to be likened to the best wines of Vosne-Romanee. I have
had several through the years and they are notable in their orange hue which makes
them appear years older than they are. Like many wines from Burgundy, there are
many that disappoint, but some are quite stunning.
Moondara (Sandro Mosele), Philip Island (David Lance).
Top Southern & Western Australia Pinot Noir Producers
Southern Australia - Adelaide Hills
Southern Australia is known for Rieslings, Shiraz and other Rhone-style red wines. The names Barossa,
Clare Valley and McLaren Vale are magical ones for wine enthusiasts. The quality of the wines here
and the plethora of food artisans and excellent restaurants appeals to travelers much like Napa/
Sonoma does to Californians. The cool Adelaide Hills region is Southern Australia’s best area for Pinot
Ashton Hills (Stephen George), Barratt (Jeff Grosset), Geoff Hardy Wines (Ben Riggs), Grosset (Jeff
Grosset), Knappstein Lenswood (Tim Knappstein).
This large wine-growing region has had limited success with Pinot Noir. In a cooler area such as
Pemberton, for example, James Halliday notes : “The jury is still out. An enormous amount of faith has
been pinned on the variety but the results have neither been convincing or consistent when used to
make table wine.”
Old Kent River: Established in 1985 by Mark and Debbie Novak, the wine is made under contract at
Alkoomi (which produces 60,000 cases per year). Maybe the best Pinot Noir from Western Australia
according to sommelier Andy Tan.
Picardy: Dr Dan Pannell founded Moss Wood winery in the Margaret River region. This winery in
Pemberton was subsequently chosen as a suitable site for Pinot Noir and Chardonnay.
Bellarmine Wines, Salitage, Wignalls Wines
Top Tasmania Pinot Noir Producers
From what I read, Tasmania is Victoria’s rival when it comes to Pinot Noir. The fact that Tasmania was
the source of the first vines planted in Victoria makes for some heated competition (similar to our lovehate
relationship with France where our treasured vinifera vines originated). There is very little exposure
of top-shelf Tasmanian Pinot Noir in the United States (it is snapped up by local islanders). The
only Pinot Noir I have had is 9th Island which is made by Piper Brooks and is an inexpensive, simple
Pinot Noir which one might find comparable to California Pinot Noirs on lower supermarket shelves
here in California. I can only pass on what my readers and the press have said about Tasmania Pinot
Noir and it has been very glowing. Tasmania has long been a source of quality grapes for sparkling
wines made in mainland Australia (for example, Domaine Chandon and Southcorp). In Tasmania,
there is now more Chardonnay planted than any other varietal, but there is significant acreage of Pinot
Noir, Riesling and Pinot Gris. Sauvignon Blanc has shown considerable promise. Of those making Pinot
Noir, the Tasmania Pinot Noir Forum acts as a unifying organization to promote and improve grape
quality going back to 1999. There are 170 producers and over 100 brands of Pinot Noir in Tasmania.
According to the Tasmanian government’s website, the modern age of winegrowing in Tasmania began
in the 1980s with some capital-infusion from Europe. By 2006, there were 3,163 acres of vineyards.
This is very small in comparison to Australia’s total output, representing less than 0.5% of the
national total. It does, however, account for a higher proportion of value, because of the higher prices
that grapes demand from this island state.
The climate in Tasmania is varied but primarily maritime with some inland sites being warmer and
more Mediterranean in nature (and conducive to Cabernet Sauvignon, Merlot and Shiraz). Pinot Noir
seems to thrive in most all but the warmest parts of the island.
Mark Willis, a Pinot enthusiast from Australia, notes that “If you look where it is situated, it makes total
sense that Tasmania should make fantastic Pinot Noir and Chardonnay. It is truly one of the great
emerging Pinot Noir regions of the world. There are stunning restaurants and it is truly one of the last
great unspoiled first world regions that exist.”
The first modern commercial winery on the island was Moorilla, which was started in 1958 by Claudio
Alcorso, who named the winery after the Aboriginal word, “the rock by the water.” It is now owned by
a syndicated company. Winemaker Andrew Hood is a central figure in Tasmania for he makes wine
for at least 30 small producers. He has twice been a finalist in the Quantas/Gourmet Traveller Wine
Winemaker of the Year awards.
In 2003, Panorama Vineyard, south of Hobart, charged $160 for its 2001 Reserve Pinot Noir. Other producers,
Domaine A and Moorilla Estate, not to be outdone, released Reserve Pinot Noirs for $100.
Hefty price tags, yes, but Victoria remains the topper - 2001 Bass Phillip Reserve Pinot Noir was
released at $220 a bottle. Are these prices insane??
Tamar Valley: East Arm, Holm Oak, Notley Gorge, Rutherhthe, St. Matthias, Silk Hill, Resevears
Estate, Tamar Ridge Wines.
Pipers River Region: Bay of Fires, Brook Eden, Dalrymple, Golders Vineyard, Pipers Brook Vineyard,
Central East Coast: Apsley George Vineyard, Spring Vale, Freycinet Vineyard (Andrew Hood).
Coal River Valley: Domaine A (Peter Althaus), Wellington (Andrew Hood), Stoney Vineyard.
Derwent Valley: Meadowbank Estate (Gerald Ellis), Moorilla Estate, Winstead, Stefano Lubiana
Huron Valley (Southern): Elsewhere Vineyard, Panorama Vineyard (Michael Vishacki).
Small amounts of the most prominent Pinot Noirs noted above such as Bass Phillip, Bindi, Giaconda,
Kooyong, Moondara, and Yabby Lake are exported to the United States. A Melbourne retailer, Winehouse
), sells many rare Australian Pinot Noirs and wine can be shipped to
the United States for about $230 a case (gulp). In the United States, Bindi, Kooyong and Moondara are
imported by Vine Street Imports (www.vsimports.com
, 212-627-0850). Yabby Lake is imported by
Terlato Wines International (www.terlatowines.com
Australian Wine Dinner & Tasting
On May 24, 2007, the Crew gathered at The Pacific Club of Newport Beach to sample Australian wines
and Australian-themed cuisine. Master Sommelier, Rene Chazottes, planned the menu and I provided
the wines. The Chef de Cuisine was David Martin. All of the wines were pre-poured in appropriate
stemware (the Savaterre wines were decanted 8 hours in advance (per suggestion of Keppel Smith).
None of the 15 attendees had drank Australian Pinot Noir except Rene and myself. The menu and
wines are listed on the menu below. Photos of the event are on page 10.
Amuse Bouche, Chef’s Choice
The Black Chook Sparkling Shiraz South East Australia
Australian Yabbies a la Nage
2004 Bindi Composition Macedon Ridges, Victoria Chardonnay
2004 Kooyong Clonale Mornington Peninsula, Victoria Chardonnay
2005 Savaterre Beechworth, Victoria Chardonnay
Rabbit in a Mustard Sauce, Fava Beans
2003 Bindi Original Vineyard Macedon Ridges, Victoria Pinot Noir
2004 Bindi Composition Macedon Ridges, Victoria Pinot Noir
2003 Moondara Conception Gippsland, Victoria Pinot Noir
2004 Yabby Lake Mornington Peninsula, Victoria Pinot Noir
2003 Eldridge Estate Clone MV6, Mornington Peninsula, Victoria Pinot Noir
Kangaroo, Black Current Reduction, Seasonal Vegetables
2003 Kooyong Haven Mornington Peninsula, Victoria Pinot Noir
2003 Kooyong Ferrous Mornington Peninsula, Victoria Pinot Noir
2003 Kooyong Meres Mornington Peninsula, Victoria Pinot Noir
2005 Savaterre Beechworth, Victoria Pinot Noir
Almond Fig Tart
Yalumba Museum Reserve South East Australia Muscat
A note about Sparkling Shiraz and Muscat before discussing the other wines.
Articles in the wine press in recent years have brought attention in the United States to Australia’s
unique Sparkling Shiraz. Treasured and very popular in Australia, this sparkling wine is made in the
same manner as French Champagne (methode champenoise), and is a perfect foil for Thanksgiving
dinner or a summer barbecue.
A Frenchman, working in Adelaide in the late 1880s, made the first commercial sparkling wine from
Shiraz. The name “Sparkling Burgundy” took hold and this bold wine with a deep red color and rich
flavor became very trendy in Australia. Interest waned in the 1960s when that god-awful Cold Duck,
which was cheaper and sweeter, caught the fancy of the Aussies. Winemaker Warren Randall and Ian
McKenzie of Seppelt Winery revived Sparkling Shiraz in 1982.
Vintage Sparkling Shiraz is usually aged for five to ten years before it is released. Most examples are
dry, but versions with some residual sugar are produced and are best drunk with sweeter foods like
desert. There are over 60 Australian wineries producing Sparkling Shiraz today and more and more of
it is being exported to the United States.
My friend, Aussie David Glass, describes a favorite Sparkling Shiraz of his (Paringa) as “a bloody
masterpiece of spicy fruit and dusty earthiness… .it is truly a ripper.” He advises drinking it with
Thanksgiving turkey, recommending that one “stick a couple of bottles on
ice… .pure magic mate!”
The Black Chook (“chook” is Aussie for chicken) is priced at $13 and has 13.5%
alc.. The sparkler was well-received and one attendee actually named it the best
wine of the night! It is a non-vintage sparkling wine composed primarily of
three-year aged Shiraz with a touch of younger Shiraz. The producers are winemaker
Ben Riggs and proprietor Tony Park, both of Penny’s Hill Winery. It is an
unusual experience for the uninitiated, for the wine is surprisingly full-bodied
and rich with copious spicy fruit.
The fortified Muscats and Tokays of Australia are part of the country’s wine heritage. They are very
sweet, dark, deep and “sticky.” The Muscat grapes of northern Victoria are harvested after they
shrivel on the vine. No or very little fermentation is halted with the addition of pure neutral grape
spirit, and the wine then ages for 1 to 100 years in very warm warehouses. The Museum release from
Yalumba, Australia’s oldest family-owned winery, is a rare, reserve type release. Both older and
younger wines are blended to produce a consistent style. Many fine examples of fortified wines that
are exported to the United States are ridiculously cheap considering the quality (The Yalumba Muscat
Museum Reserve served here was $14 for 375 ml., 18% alc.). This Muscat is really a desert in itself.
We did not score the wines as is my preference, but the tasters picked their favorites. I suggested to
those who were score-bound that they use the following Aussie system which employs the words the
Australians use for great praise:
86 = a bottler
88 = a cracker
90 = a ripper
92 = a humdinger
94 = a corker
96 = a balltearer
The Bindi and Kooyong Chardonnays were fine examples of the “Burgundian” style with bright minerality
and wet stone accents leading the way. The Savaterre had more up front sweet fruit and butter
notes with appealing oak highlights and was closer to many California-styled Chardonnays. All three
were excellent and the group was split as to their favorites. The yabbies (an Australian shellfish similar
to a crawfish) were a perfect match.
For many tasters used to the bold fruity Caliesque Pinot Noirs, several wines were too austere (lacking
Pinot extract or sappiness) and acidic (the word “sour” was bantered). I needed to remind them that
Pinot Noir SHOULD have good acid - that is what makes it such a superb food companion. The clear
favorites were: 2003 Eldridge Estate Single Clone MV6 Pinot Noir, 2004 Yabby Lake Pinot Noir,
and 2003 Kooyong Meres Pinot Noir. My notes are as follows:
2005 Savaterre Pinot Noir
The nose is shy, even after decanting. Hi-tone cherry and rhubarb flavors
are buttressed by a healthy tannic structure. Better with food than alone at this stage. A Lolita.
2004 Bindi Composition Pinot Noir
A pure and supple wine with well-extracted cherry,
raspberry and floral flavors enhanced by vanillin oak. Excellent food wine.
2004 Yabby Lake Pinot Noir
14.5% alc., $50.
This is berry jam on toast but with plenty of sophistication.
Dark fruit driven, it is Nicely balanced and composed.
2003 Kooyong Ferrous Pinot Noir
The darkest-colored wine in the lineup. A big wine with
big fruit, big tannins and plenty of acidity. The nose is closed and the core of dark fruits is brooding.
2003 Kooyong Haven Pinot Noir
A red fruit panoply with nice weight and polish. The lively
acidity and silky tannins lead to a clean and refreshing finish.
2003 Kooyong Meres Pinot Noir
The lightest-colored and most approachable of the Kooyong
triad. Very charming from start to finish with bright cherry aromas and flavors, spice and everything
nice. The lingering finish of spiced cherries makes your knees weak.
2003 Moondarra Conception Pinot Noir
A bigger-styled Pinot Noir with tart black cherry
and mineral flavors leading to a mouth-coating and extended finish. Lively acidity.