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The current releases from Aaron Woods and Nick Crampton, using the skills of the Sons of Eden winemaking team, are right in the zone. I could just as easily have recommended the Shiraz or the Pedro GSM, but this unusual blend of bonvedro, mataro and graciano grapes just got the verdict in the photo finish. There is a delightful combination of bright Australian fruit and Spanish savoury notes to be found here. Oak influence in minimal, 15% of the fruit is whole bunch, and the end result is damn good booze perfect for quaffing after work. Recommended. $24. www.fourthwavewine.com.au/woods-crampton-home
I was chatting a couple of weeks ago to Brian Croser, one of the eminence gris of the Australian wine industry, and he mentioned that he thought DAOSA was one of the better sparkling wines in the country. Now Brian might be a little bit biased given the Designated Artisans comprise his daughter Lucy and her husband Xavier Bizot, whose family owns the venerable Champagne House Bollinger. Made in the methode traitionelle, of which Xavier has considerable knowledge, this is produced from Piccadilly (Adelaide Hills) fruit, including some reserve material, and spends 18 months in bottle before being disgorged with a low dosage. This is 85% pinot noir and 15% chardonnay, dry, refreshing, long, complex, elegant and delicious. $40. https://terreaterre.com.au
Lovers of cool-climate chardonnay in Australia have never had it so good, with the Yarra and Mornington Peninsula, in particular, producing a number of wines of style and elegance. This is in the leading pack with more than a hint of Burgundy about the package; a a single-vineyard wine from the elevated Dixon's Creek sub-region of the Yarra. The vines were planted over 40 years ago and 2017 was a superb chardonnay vintage for wines like this. Winemaker Steve Webber describes it as "fine, citrusy, nutty, textural and considered". It is certainly worth considering for pairing with a roast loin of pork. $55.
