European reds

The region of Rioja in Spain is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Tempranillo

Dominant wine style / characteristics:

wines often exhibit fruit-forward profiles in youth, developing more complex flavours and aromas with aging, like red fruit, spices, and hints of tobacco - savoury tannin (Tempranillo character)

Winemaking approaches/techniques:

this region is known for its oak aging tradition - which is central to their classification system, historically American oak was used but French oak is being used increasingly for a subtler and spicier influence.

Wines are traditionally blended (with temp as dominant variety) with gratiano or Garnacha or Carignan. Traditionally, long macerations are used

Recently carbonic maceration and uninoculated ferments have become popular using stainless steel or concrete

How has the wine style impacted Australian wine production:

increased interest in Tempranillo - suitable for warm climates, often blended with varieties like shiraz, Grenache, or touriga Nacional to reflect wines in Spain.

Experimentation with longer barrel aging and possibly looking more at American oak rather than French

To contrast the heavy fruit forward wines Australia is known for, Rioja’s savoury elegant profiled wines has encourage a move towards restrained and food friendly reds with fine tannin, earth and spice, as well as a shift to site specific wines - single vineyard expressions

The regions of Priorat and Montsant in Spain are important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Garnacha and Carignan

Dominant wine style / characteristics:

they tend to age well, often bold and full bodied reds, with deep and intense concentration and relatively high alcohol levels, tannin usually firm and moderate acidity

Winemaking approaches/techniques:

whole bunch fermentation, terroir driven, low intervention, uninolcuated ferments, extended maceration, gentle extraction methods used (punchdowns), aged in French oak - some producers trying amphora or concrete though (especially in Montsant)

How has the wine style impacted Australian wine production:

*particularly in regions with old vines and Mediterranean climates like Barossa, McLaren Vale*

Australian producers have re-embraced Grenache, shifting away from its use in fortified to making elegant, textural, terror-driven wines

techniques like whole bunch, wild ferments, and minimal oak have been used to produce styles that are spicy ands fresh similar to modern styles of Montsant and Priorat - also experimentation of concrete or amphora. Wines with an emphasis of age potential and longevity

Focusing on old vines - and bottling as single site wines, as well as blending similar varietals (Grenache, Carignan and Syrah/cabernet) - with their own Australian twist including mataro, Tempranillo or touriga Nacional

The region of Galicia in Spain is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Mencía

Dominant wine style / characteristics:

Medium bodied with fresh acidity and fine tannin. Very red berry and floral (violet) dominated with herbs and a minerality - especially when grown on slate or granite soils in regions like Ribeira Sacra

Winemaking approaches/techniques:

Low intervention (uninoculated) - focus on vineyard expression - especially from steep and terraced sites with slate or granite soils

Whole bunch sometimes used to enhance floral aromatics and freshness

Partial carbonic maceration to create juicy styles with lifted fruits

Gentle extraction and shorter maceration times

Use of neutral vessels like concrete, SS or large old oak - aging typically done in neutral barrels, concrete eggs or foudres

How has the wine style impacted Australian wine production:

Growing interest in the Mencía varietal - especially in Victoria, Tasmania and cool pockets of SA

Shift toward lighter, fresher red styles, with more acid driven palates with less oak and extraction - which aligns with consumer demand for drink now, chillable reds and food friendly wine

Adoption of low intervention

Focus on site and soil expression

The region of Veneto in Italy is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Corvina

Dominant wine style / characteristics:

Valpolicella and amarone style reds - medium to full bodied, bright red cherry and plum, herbal and spicy - bitterness or bitterness like freshness is also common

Amarone wines are rich and intense, made from partially dried grapes - deep intense flavour concentration, complex savoury characters very velvety tannins and long aging potential

Winemaking approaches/techniques:

Appassimento (grape drying) - grapes harvested then dried on mats or in ventilated rooms for several weeks to long periods to concentrate sugars, flavour and tannin.

Undergo long maceration, aged in large French or Slavonian oak

for Valpolicella (non-appassimento) fermentation in SS controlled temps to preserve fresh fruit character

Maceration times short to medium to retain brightness and moderate tannin

growing interest in organic and sustainable viticulture in this region

How has the wine style impacted Australian wine production:

Some experimentation with Appassimento with varieties like shiraz, Grenache cab say - to create full bodied, textured wine with raisins fruit notes

Exploration with Italian varieties like corvina, Nebbiolo and Barbera

And more multi varietal (e.g., GSM) blending - paying more attention to balance and complexity

The region of Tuscany in Italy is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Sangiovese

Dominant wine style / characteristics:

Chianti and Chianti Classico, as well as Brunello di Montalcino and Vino Nobile di Montepulciano are the dominant wine style

Medium to full bodied wines, bright acid, firm tannin. Red cherry, plum, herbal, earth and spice, great aging potential and distinct sense of terroir and structure

Winemaking approaches/techniques:

Predominantly Sangiovese, main component in blends or as a varietal wine - especially in Brunello where it must be 100% Sang

Fermentation in SS or concrete with temp control, uninoculation used traditionally and newer producers

2-4 week maceration common to extract colour, tannin & structure (especially for wines made to age)

Gentle cap management - punchdowns and pumpers

Aging in large format Slavonian oak, some modern producers use small French oak barriques to add spice, toast and richness especially in Super Tuscans

Super Tuscans - in coastal areas non traditional grapes (cab suave, Syrah, merlot) are used with often Bordeaux style techniques - including small oak, blending, precision viticulture - more modern, international style alongside the regions traditional reds

Extended aging - e.g., Brunello has a minimum age of 4 years, including 2 in oak

How has the wine style impacted Australian wine production:

Increased interest in Sangiovese in Australia - King Valley, McLaren Vale, Adelaide Hills, Heathcote, attracted by its:

• suitability to warm climates

• naturally high acidity

• medium body and savoury palate

Focus on food friendly wines with medium body and a balance between acid and tannin

Single vineyard expressions and regional identity - especially for alternative varieties

Italian heritage and consumer demand - with Australia’s strong Italian immigrant heritage especially in Vic, there is a culture drive to explore varieties like Sangiovese which are very much taking centre stage in Italian themed wine festivals, restaurant lists and cellar doors

The region of Piedmont in Italy is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Nebbiolo

Dominant wine style / characteristics:

Barolo and Barbaresco wines which are known for being pale in colour but very intensely structured, high acid, firm palate filling tannin. Complex flavour and aroma of red cherry, leather, rose, earth and dried herbs or tobacco. Often requiring significant bottle age to soften

Winemaking approaches/techniques:

Traditional producers use long macerations (15-20 days) in large old Slavonian oak, modern producers use shorter maceration (7-15 days) and small French oak barriques

Fermentation in SS, concrete, or neutral wood with temp control

Aging requirements - Barolo minimum 38 mths - 18 in oak, Barbaresco minimum 24 mths - 9 in oak

Wild yeasts and minimal intervention - hand harvesting, minimal sulphur, and little to no filtration

Focus on terroir and single vineyard - emphasis on Cru bottling to highlight differences in soil, elevation and microclimate across Barolo and Babaresco’s sub zones

How has the wine style impacted Australian wine production:

Increased planting of Nebbiolo in Australia:

• King Valley, Beechworth, Adelaide Hills, Heathcote, Yarra Valley

• these sites offer the cooler climates and elevation Nebbiolo needs to ripen slowly and develop complexity

Move to create more age worthy reds with a focus on structure, longevity and subtlety

Australian Nebbiolo producers are exploring site-specific bottlings, focusing on how soil, aspect, and climate shape the variety—leading to greater regional expression

Perhaps has had an impact on minimal intervention and slow maturation of such wines

The region of Northern Rhône in France is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Syrah

Dominant wine style / characteristics:

Wines that are typically medium to full bodied, with high acidity, firm tannin and intense flavour and aroma of blackberry, black pepper, violet, olive, smoked meat and herbs

Balanced savoury complexity, minimality and age-worthiness especially in appellations like Hermitage and Cornas

Winemaking approaches/techniques:

Partial/full whole bunch - especially in Côte-Rôtie to add structure, aromatic lift (floral/spice) and complexity

Uninoculated

Fermentation in SS, concrete vats or open wooden tanks with temp control with gentle extraction techniques

Co-fermentation - in Côte-Rôtie Syrah is sometimes co-fermented with up to 20% Viognier - enhances aromatics, colour stability and texture

New oak used SPARINGLY, old oak preferred

Minimal intervention, focus on vineyard health and expression, minimal sulphur, no fining or filtration

How has the wine style impacted Australian wine production:

Comeback of cool-climate shiraz - regions like Yarra Valley, Adelaide Hills, Canberra District, Heathcote producing wines that are:

• medium bodied, savoury and spicy, more about pepper, florals and structure than sweetness or oak

Whole bunch fermentation - commonly done for Pinot or Grenache but not Shiraz in Aus so much

Co-fermentation with Viognier - adding perfume and brightness to the wines

Shifting away from high alcohol and heavy oak

Minimal intervention, wild ferments, neutral oak, low sulphur, no fining or filtration

The region of Beaujolais in France is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Gamay

Dominant wine style / characteristics:

Light bodied, vibrant and fruit forward wines with bright red strawberry, cherry and raspberry, bright acidity, low tannin and often floral and earthy

French and easy drinking - some higher Crus showing more complexity, structure and aging potential

Winemaking approaches/techniques:

Carbonic maceration - whole, intact grape bunches fermented in a CO2 rich, anaerobic environment before crushing which produces wines with intense bubblegum, banana, red berries aromas, soft tannins and a juicy vibrant character ideal for early drinking

Short maceration

Temp controlled ferments

Minimal oak aging

Early bottling and release especially for Beaujolais Nouveau

How has the wine style impacted Australian wine production:

Increased plantings of gamay - particularly in cooler regions:

• Yarra Valley, Adelaide Hills, Mornington Peninsula, Beechworth

Adoption of carbonic maceration - to create light, vibrant, chill able reds - not only with gamey but with pinot, shiraz and even Tempranillo

Increase demand of low alcohol, low tannin, fruit driven reds that are often served chilled

Minimal intervention

The region of Bordeaux in France is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Merlot and Cabernet Sauvignon

Dominant wine style / characteristics:

Blends or single varietal wines, with medium to full body, firm tannins, moderate to high acidity, complex aroma and flavour of blackcurrant, plum, cedar, tobacco, herbs, earth, floral Built for aging, Merlot plush fruit and roundness and Cab Sauvignon tannin, backbone and longevity

Winemaking approaches/techniques:

Blending (other varieties are used, Malbec, petit Verdot and cab franc)

• Left bank - Cabernet Sauvignon dominant blends: Médoc, Pauillac, Margaux

• Right bank - Merlot dominant blends: Saint-Émilion, Pomerol

Destemming to avoid excessive green tannin, crushed before ferment

Ferment in SS or concrete - temp controlled

Extended maceration - pump overs and rack and return

MLF

French oak aging

Wines racked regularly off lees

How has the wine style impacted Australian wine production:

Cab sauvignon as a flagship variety - like in Coonawarra, Margaret river

Bordeaux blending techniques - balance of structure, fruit, ageing potential - especially in Margaret river

Merlot has seen increased plantings in Australia, as a softening partner to cab sauv or as its own varietal - particularly in warmer regions

Petit verdot and Malbec have also gain traction

The region of Burgundy in France is important in the influence it has on Australian wine.

Discuss varietal, a dominant wine style for the region and its characteristics, winemaking approaches/techniques and briefly how the wine style has impacted Australian wine production.

Varietal:

Pinot Noir

Dominant wine style / characteristics:

Light to medium bodied, high acid, silky tannin, complex and nuanced aroma and flavour of red cherry, raspberry, cranberry, floral, earthy, forest floor, mushroom, spice

elegance

STRONG EXPRESSION OF TERROIR - differing greatly from village to village and vineyard to vineyard

Winemaking approaches/techniques:

Terroir driven - soil, aspect, sun exposure, microclimate and minimal intervention, each vineyard and even ROW treated as unique especially in premier cru and grand cru

hand harvested and sorted

destemmed fruit traditionally, many now use whole bunch or partial - especially in warmer vintages for structure and aromatics - adds spice, floral and grainy tannin

Uninoculated, fermentation in open top wooden or SS vats, punch downs or pump overs

Moderate maceration times - 12-21 days

minimal fining and filtration

How has the wine style impacted Australian wine production:

Single vineyard bottling and micro site expression of Pinot, move away from regional blends, to precision Viticulture and site specific storytelling

Burgundian influence has steered Pinot towards lighter, more savoury acid driven wines with subtle oak, earth and spice complexity, bright red fruits

Whole bunch fermentation

Varietal:

Dominant wine style / characteristics:

Winemaking approaches/techniques:

How has the wine style impacted Australian wine production: