Regions for emerging grape varieties

[Ian S]

The other thread focused on the established 'international' (mostly french grapes).

Which regions are starting to establish themselves for less mainstream grapes, and are they showing themselves as a good fit, or merely the place where people started to experiment? For other grapes, I'd simply say what's not listed on the other thread!

As before, I probably can't add much myself, but will throw Rutherglen durif into the pot.

[Wizz]

Good topic Ian. I'm loading up a new laptop so have some hours to while away...

McLaren Vale seems to have the lead with mediterrenean varieties, Coriole has had Sangiovese in the ground for decades, and now is releasing a heap of others, with a few really good wineries following suit. As well as Sangio, Montepulciano, Nero D'avola, Negroamaro, Barbera Vermentino and Fiano fron Italy, and Tempranillo. There is also Tinta Cao Touriga Graciano Mencia and other iberians, but Temp is the standout for now, but watch this space on Mencia...

The Granite Belt in Qld is fertile gorund for alternative varietals too, and they are sensibly wrapping a marketing campaign around it - as such a small, obscure region its not worth it to go head to head with Barossa, Hunter etc on Shiraz Cab and Merlot. For me Tempranillo is a winner there, as is Verdelho but lots of experiments with Fiano, Vermentino, Durif, Nebbiolo, Barbera. and numerous others.

And of course the riverland with the Chalmers nursery and its plethora of varieties.

Some Gruner Veltliner also appearing with Adelaide Hills the place to be. I tihnk there is some in Tassie too, where instinctively it should do well

cheers

Andrew

[Ian S]

Mencia definitely holds interest me from northern spain (e.g Bierzo), so will be keen to try aussie examples.

I do like the wineries that run experimental nurseries. There is no reason to believe Shiraz, Chardonnay, Cabernet Sauvignon, Merlot are the perfect varieties for every region of Australia, but for too long that was what got plonked in there.

[Wizz]

Mencia definitely holds interest me from northern spain (e.g Bierzo), so will be keen to try aussie examples.

I do like the wineries that run experimental nurseries. There is no reason to believe Shiraz, Chardonnay, Cabernet Sauvignon, Merlot are the perfect varieties for every region of Australia, but for too long that was what got plonked in there.

There is a lot of chatter about varieties that suit our regions as climate change takes effect, particularly from the warmer regions, eg McLaren Vale. Seen a few tasting notes from Heathcote as well.

In McLV - Coriole, S C Pannell, Olivers Taranga, Primo Estate are the wineries I've had exposure to, and they are all really good.

[Rossco]

Some examples I have enjoyed

Malbec in Margaret River
Touriga in Langhorne Creek
Gruner in Canberra (region)
Neb in Yarra Valley and Beechworth
There is some chenin vines floating around WA as well.

[paulf]

I'm not so sure that we can point to regions yet, but there are individual producers that are flying the flag for particular grapes.
The King valley were early adopters for the Italian varieties and there are some very good examples there, but for something like Nebbiolo it is probably Luke Lambert in the Yarra valley that is getting the attention while Domenica in Beechworth isn't far behind.
Coriole have done excellent work with a range of alternate varieties. Castagna produces the best Australian Sangiovese that I have tried.
Mayford's Tempranillo is lovely and is possibly the best in Australia. LAS from WA has the pirate blend which is probably the best example of a Portuguese style red blend.
I think for the alternate varieties, it is going to be hard for any one region to establish itself as known for a particular variety, firstly because most regions have already have an established variety or two that they are known for, and secondly, nobody is going to have much of an opportunity to get a head start on the rest of Australia. It will be interesting to watch and see what works where though.

[Matt@5453]

I think for the alternate varieties, it is going to be hard for any one region to establish itself as known for a particular variety, firstly because most regions have already have an established variety or two that they are known for, and secondly, nobody is going to have much of an opportunity to get a head start on the rest of Australia. It will be interesting to watch and see what works where though.

"Alternative" varieties are a hard sell in Australia, despite the great quality wines evolving. The dominant varieties have such a strong hold. Organic and/or Vegan wines have a better showing/prospect in the current environment regardless of variety.

[Wizz]

I'm not so sure that we can point to regions yet, but there are individual producers that are flying the flag for particular grapes.
The King valley were early adopters for the Italian varieties and there are some very good examples there, but for something like Nebbiolo it is probably Luke Lambert in the Yarra valley that is getting the attention while Domenica in Beechworth isn't far behind.
Coriole have done excellent work with a range of alternate varieties. Castagna produces the best Australian Sangiovese that I have tried.
Mayford's Tempranillo is lovely and is possibly the best in Australia. LAS from WA has the pirate blend which is probably the best example of a Portuguese style red blend.
I think for the alternate varieties, it is going to be hard for any one region to establish itself as known for a particular variety, firstly because most regions have already have an established variety or two that they are known for, and secondly, nobody is going to have much of an opportunity to get a head start on the rest of Australia. It will be interesting to watch and see what works where though.

True I suppose - once a region universally adopts a variety then its not really alternative anymore - Verdelho in the Hunter Valley may be a case in point there. WInemakers preparing for climate change has driven some adoption, or in the case of the Granite Belt, its a conscious differentiation, although it has led to scattergun of varieties rather than selecting something suitable for the region or for a site,

[Polymer]

I think for the alternate varieties, it is going to be hard for any one region to establish itself as known for a particular variety, firstly because most regions have already have an established variety or two that they are known for, and secondly, nobody is going to have much of an opportunity to get a head start on the rest of Australia. It will be interesting to watch and see what works where though.

"Alternative" varieties are a hard sell in Australia, despite the great quality wines evolving. The dominant varieties have such a strong hold. Organic and/or Vegan wines have a better showing/prospect in the current environment regardless of variety.

That's because most of them are not very good...In addition, they're different than what most people think of or are used to...and that takes a bit of an adjustment. It makes it hard to say something like that is just what that grape variety tastes like in that region because it is so new...

They're definitely getting better though...and I think as we see more winemakers (younger generation) trying to make a wine that shows off the grape rather than make it all using the same method they would when making a heavy shiraz, then we will start to see some fantastic stuff.

[Mahmoud Ali]

I think if a wine is well made it ought to be recognizably good in its own right. It's not that the alternative varietals are not good so much as people might be reluctant to try them as they are new or unfamiliar, afterall there are plenty of dross wines made from the dominant varietals. Never having had a petit verdot before, except perhaps in tiny quantities vertually undetectable in a Bordeaux, I was struck by the quality of the 1997 Pirramimma PV at cellar door. It was a wine I had to have and indeed took three bottles home to Canada. On the other hand the exampples of sangiovese that I had sampled had not impressed me untill I had the 2004 Pizzini and promptly went back for more. And they've gotten better since then.

Looking at it the other way around, at one time the world was unfamiliar with the Australian style of shiraz but it made inroads quite quickly and was soon copied by other new world countries. The same was true of New Zealand sauvignon blanc. I remember the buzz among my wine circle when the Stonleigh SB turned up on the market - we had never had a wine like that despite being weaned on Bordeaux blanc and California SB.

The number of wineries making these alternate varietals are small and I'm sure some of the poor examples will turn some people off but this will change as more of them appear on the shelves. When the average punter opens a poor bottle of shiraz they go out and buy a different one. Harder to do when there may be only one brand of an alternative varietal wine on the shelf.

Cheers .................... Mahmoud.

[marsalla]

Or how about emerging regions for grape varieties.
If I were looking for areas (and I am/have) that will be the great wine producing regions in 20 years I would be looking for
- A bit cool/marginal now but with climate change....
-Good strong soils, on slopes to deal with increased frost risks
-Good access to water to deal with the increased rain variability
-Under two hours to a major city

[Ian S]

Or how about emerging regions for grape varieties.
If I were looking for areas (and I am/have) that will be the great wine producing regions in 20 years I would be looking for
- A bit cool/marginal now but with climate change....
-Good strong soils, on slopes to deal with increased frost risks
-Good access to water to deal with the increased rain variability
-Under two hours to a major city

A was going to suggest NZ until the last line

Joking aside, Tassie has long felt like the obvious place to go as droughts hit harder and the heat rises. However some other existing regions ought to offer genuine growth potential.