September 2010: NZ Sauv Blanc / Aussie Shiraz

the sauvignon blanc:

• Oyster Bay, New Zealand - $13.99, rated 3.5, the winner
• Walnut Block, New Zealand - $11.99, rated 3.3, runner-up
• Nobilo, New Zealand - $11.99, rated 2.9

A little about NZ sauv blanc:  they're famous for the stuff.  Why?  Because theirs has more acidity than most new world (CA) sauv blancs (NZ has cold nights even in the dead of summer, keeping the acidity in the fruit high) and is more flavorful than old world (FR) sauv blancs, aka sancerre.

the shiraz:

• Peter Lehmann Clancy's, blended with cab sauv and merlot, Australia, $15.00, rated 3.78, the winner
• Stump Jump, blended w grenach, Australia - $10.00, rated 3.5, runner-up
• Molly Dooker, The Boxer, Australia - $26.00, rated 3.4
• Yalumba, blended with viognier, Australia - $11.99, rated 2.8
• Little Roo, Australia - $8.99, rated 2.3

A little about Australian shiraz:  I think it's irresistible, with its luscious, rich flavor and spicy aromas.  Sort of savory and sweet.  Australian shiraz is usually riper, higher in alcohol and more fruit driven than its French counterpart, syrah.  I also find that the spicy characteristics in FR syrah are more distinctly like black pepper, while AU shiraz can have some sweeter spice - cinnamon, clove, allspice - too.  Try a comparative tasting sometime :)


the take-home lessons:


We can make a flavor map of the wine world based on climate.

Cool climate wines have crisp and tangy acidity, lighter body and "green," lean and tart flavor (white think: apples, pears; red think: cranberry, cherry.)

Warm climate wines have soft and smooth acidity, fuller body and over ripe and luscious flavor (white think tropical and lush: pineapple, mango, banana; red think: fig, prune.)

Moderate climate has kind of moderate everything - ripeness, intensity, acidity, body.  think of ripe and juicy flavors (white think: peach, melon; red think: berry, plum.)
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Rhone Rangers are winemakers who grow Rhone varietals (syrah/shiraz and blending grapes: grenache, mourvedre, viognier) outside of Rhone, FR.  It was the name originally given to the Californian winemakers back in the 80s, but is now casually used for all new world winemakers who grow Rhone wines outside of FR.