17 Jan 2024
As part of ‘Try January”, this week I’m venturing into Australia. Australia is one of the world’s largest and most successful wine producers, exporting around 800 million litres of wine annually to over 100 countries. The Australian wine industry contributes over $40 billion to the national economy and employs over 160,000 people across 65 wine regions.
Australia’s diverse climate and geography allow for a wide range of grape varieties and wine styles, from cool-climate Riesling and Pinot Noir to warm-climate Shiraz and Cabernet Sauvignon. Australia is also known for its innovative and experimental winemaking, blending traditional and modern techniques to create distinctive and expressive wines.
In this week’s column, I will focus on two Australian wines that I tasted for the first time at the Cellar Door Christmas Wine Fair and subsequently bought them to enjoy during January.
They showcase the quality and diversity of the Australian wine industry: Uovo Cabernet Nebbiolo 2020 and Hancock and Hancock Tempranillo 2019.
Uovo Cabernet Nebbiolo 2020 £24.95 from Cellar Door Wines
Uovo Cabernet Nebbiolo 2020 is a red wine from Frankland River, Western Australia, made by Cherubino Wines. Larry Cherubino is an award-winning Australian winemaker and grape grower who makes wines from different regions of Western Australia, such as Margaret River, Pemberton, and Frankland River.
The wine is a blend of 85.7% Cabernet Sauvignon and 14.3% Nebbiolo, two grape varieties that are rarely seen together. The wine is made in a clay cement ovoid tank, a giant “egg”, hence the image on the bottle, that creates a natural vortex that keeps the lees (dead yeast) in suspension and enhances the texture and purity of the wine. The wine is aged for 12 months in old French oak barrels, adding complexity and elegance.
On the palate, the wine is full-bodied and luscious, with fine persistent tannins and bright acidity.
The wine has a long finish, with flavours of bay leaf and blackcurrant.
The wine is a perfect match for grilled and roasted red meats, pizza, pasta, casseroles, stews, mature strong cheeses, and slow-roasted pork. The wine can be enjoyed now or cellared for up to seven years.
Hancock and Hancock Tempranillo 2019 £15.25 from Cellar Door Wines
Hancock and Hancock Tempranillo 2019 is a red wine from McLaren Vale, South Australia, made by Robert Oatley Wines. Robert Oatley Vineyards was established in 2006 with the vision of showcasing the finest Australian wines from different grape varieties and regions. The Oatley family,
who have been growing grapes since 1858, collaborate with outstanding growers from various climates and terroirs. And the two wines featured this week are connected as the talented winemaking team at Robert Otley Wine is also led by Larry Cherubino.
The wine is made from 98.4% Tempranillo and 1.6% other varieties, sourced from a hillside vineyard with three distinct soil types. The wine is fermented in small open vats, with gentle plunging twice daily. The wine is aged for 12 months in old French oak barrels, adding subtle oak complexity.
On the palate, the wine is full-bodied and luscious, with fine grain tannins and great flavour length.
The wine has a strong and long finish, with notes of cherry and chocolate.
The wine is ideal for tomato-based meat or pasta dishes, grilled and roasted red meats, pizza, pasta, casseroles, stews, mild creamy cheeses, and mature strong cheeses. The wine can be drunk now or aged for up to four years.
If you’re looking for even more wine recommendations, then please follow me on Instagram
@dmc_uncorked. And if you are a wine retailer or a drinks PR company who would like me to feature your range of wines, then please contact me via mccabetwe@gmail.com
