Rhone rangers.

Halliday - - Gamay -

2015 Ruther­glen Es­tates Re­nais­sance VRM

Chief wine­maker Marc Scalzo This re­fined blend high­lights the rich­ness of viog­nier, trop­i­cal and cashew notes of rous­sanne with the crisp acid­ity of marsanne. It has a creamy tex­ture with cit­rus and honey notes on the fin­ish, and will en­hance any meal. How did you ap­proach the pro­duc­tion

of this wine? Har­vested in small batches at var­i­ous lev­els of ripeness, this wine was in­di­vid­u­ally fer­mented us­ing indige­nous yeast in pre­mium French oak. The blended pro­por­tions pro­duce a com­plete, bal­anced and har­mo­nious wine, with the char­ac­ters of each va­ri­ety ev­i­dent and com­ple­men­tary.

Can you liken this wine to an­other style?

It dis­plays the stone fruit char­ac­ters, cit­rus and com­plex­ity of chardon­nay. $32, ruther­glen­es­tates.com.au @ruther­glen­es­tates

2016 Turn­ers Cross­ing Viog­nier

Vigneron Paul Jenk­ins Clear pale yel­low in colour, the aroma has apri­cots, or­ange blos­som and light spicy notes. The palate is rich, round, textured and medium-weighted with in­tense s, pear, un­der­ly­ing cit­rus and a crisp acid fin­ish. What are some of the key de­scrip­tors typ­i­cal of viog­nier? It has aro­mas of apri­cot and or­ange blos­som, with a com­ple­men­tary palate that fin­ishes long with re­fresh­ing acid­ity. Do you find any sim­i­lar­i­ties be­tween viog­nier and other white wines? This par­tic­u­lar viogner is some­what be­tween a chardon­nay and a ries­ling in terms of style.

$29, turn­er­scross­ing.com

2017 Tah­bilk Marsanne

Wine­maker Alis­ter Pur­brick Aro­mas of lemon/lime, pear and guava fruits sit along­side hints of ap­ple blos­som and jas­mine. A juicy and taut wine with savoury and min­eral touches, care­ful cel­lar­ing will re­lease dis­tinc­tive mar­malade, toast and hon­eyed notes.

Why is marsanne so spe­cial to Tah­bilk? It’s one of the world’s rarest grape va­ri­eties with ori­gins in the North­ern Rhone and Her­mitage re­gions of France. Tah­bilk has some of the old­est vines and largest sin­gle hold­ing of marsanne in the world. How would you de­scribe marsanne for those new to the va­ri­ety? Marsanne is an in­ter­est­ing al­ter­na­tive to sauvi­gnon blanc, with crisp­ness and zest when young, but com­plex­ity and honey­suckle tones with age. It can con­tinue to cel­lar for 30-plus years. $19.50, tah­bilk.com.au @tah­bilk­win­ery

Marsanne, rous­sanne and viog­nier may hail from France’s Rhone re­gion, but here are six fine ex­am­ples that are also truly Aus­tralian.

2016 Yalumba The Vir­gilius Viog­nier

Wine­maker Louisa Rose This wine has in­tense aro­mas of apri­cot, car­damom, white pep­per and fresh gin­ger. Lifted gin­ger spice is lay­ered on the palate with a min­eral sour­dough­like tex­ture and a com­plex apri­cot and al­mond savouri­ness.

What can peo­ple ex­pect from this wine? Power with re­straint; this wine will take the im­biber on a jour­ney as it evolves over a meal, or in the cel­lar. It is an en­chant­ing wine for those seek­ing some­thing be­yond the more con­ven­tional of­fer­ings.

What makes this wine so unique?

In many ways The Vir­gilius be­haves like a red wine and, as such, crosses the bound­ary be­tween tra­di­tional white and red wine ex­pe­ri­ences and food matches. $48, yalumba.com, @yalum­baw­ine

2015 Ben Haines Volta Brack­ets

Wine­maker Ben Haines A lush core of cit­rus and ap­ple wrapped in a creamy brioche cen­tre, with lemon blos­som, frangi­pani and dol­lops of hon­ey­comb. Dust­ings of com­plex spice and bis­cotti bring a savoury twist. Textured, min­eral and mor­eish.

What do you love about marsanne? Its tart yet creamy fruit, and its savoury, mys­te­ri­ous side; com­plex spices, flow­ers and nuts that un­lock through mat­u­ra­tion. The acid has a mouth­wa­ter­ing flinti­ness that, when com­bined with care­fully judged phe­no­lics and lees age­ing, brings fresh­ness and longevity. How does this style com­pare to other whites? My style of marsanne shares sim­i­lar­i­ties with the in­tense, com­plex, creamy flavours of chardon­nay and the min­er­al­ity and rich­ness of chenin blanc.

$35, ben­haineswine.com, @ben­haineswine

2016 War­ra­munda Es­tate Marsanne

Wine­maker Robert Magdziarz A crisp, fresh and com­plex wine, the 2016 Marsanne is a real treat for any­one who loves to dis­cover new flavours.

What are some great food matches for it? It part­ners beau­ti­fully with aro­matic pork and chicken dishes, Asian herbs and spices, and seafood. The lively acid­ity gives the wine length and per­sis­tence on the palate, com­ple­mented by flavours of hon­ey­comb, brioche, savoury spice and hazel­nut round­ing out the mid­dle.

How did you ap­proach the wine­mak­ing?

Fer­mented with indige­nous yeast and ma­tured in bar­rel for six months, it has a lovely weight, tex­ture and in­trigu­ing flavours. It will cel­lar for many years, trans­form­ing into a richer, softer wine with a full body and char­ac­ter. $35, war­ra­mundaes­tate.com.au @war­ra­mundaw­ine

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