Aroma of vibrant peach and citrus flavour. Its great balancing acidity and just enough creaminess makes it pair beautifully with seafood
Producer: Nugan Estate
Region/Appellation: South Eastern Australia
Country Hierarchy: Australia
Food Suggestion: Mushrooms
Wine Style: White – Buttery and Complex
Alcohol Content: 14%
South Eastern Australia Wine
South-Eastern Australia is a Geographical Indication (GI) covering the entire southeastern third of Australia. This area’s western boundary stretches 1250 miles (2000 km) across the Australian continent, from the Pacific coast of Queensland to the Southern Ocean coast in South Australia. This vast viticultural “super zone” effectively encompasses every significant Australian wine region outside Western Australia.
Australian Flag and Vines ©Jonathan Reeve
Rainforest, mountain ranges, scrubland, desert and dried-up riverbeds occupy the majority land within the South Eastern Australia zone. It is only in cooler, coastal areas that vineyards play any significant role in the landscape. The GI covers the states of New South Wales, Victoria and Tasmania in their entirety, and also the southeastern halves of both Queensland and South Australia.
The sheer scale of this zone – and the diversity of its climates, topography and latitudes – makes it a GI (Geographical Indication) of rather limited meaning. Even the very largest AVA titles in the United States do not constitute even half of the area labeled as South Eastern Australia. This GI’s existence is the result of legal wrangling between the ever-expanding Australian wine industry and bureaucrats of the European Union, Australia’s most important consumer base. EU law states that, when labeled with the grape variety from which they are made, imported wines must also bear the name of an officially recognized geographical area of origin (a GI). As a significant proportion of Australian wine, particularly in the lower price brackets, is blended from wines made in multiple states, South Eastern Australia was created as an official labeling term.
Australia’s larger producers have been known to create a “South Eastern Australia” wine in order to blend away leftovers from their more location-specific ranges, or even to protect the name of a prestigious region after a poor vintage. This also helps wineries to maintain a more consistent style for a particular wine label or brand from year to year, regardless of vintage conditions. Subsequently, wines labeled as South Eastern Australia rarely display strong regional or varietal characteristics, and are purchased because of their lower price rather than any quality implied by the GI.
Most South-Eastern Australian wines are made from the widely known vinifera grape varieties, particularly those which already have an established reputation or following. Chardonnay, Semillon and Sauvignon Blanc are the most likely ingredients of a South Eastern Australia white wine, with the reds generally consisting of Merlot, Shiraz and Cabernet Sauvignon.
Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted. Although the most highly regarded expressions of the variety are those from Burgundy and California, many high-quality examples are made in Italy, Australia, New Zealand and parts of South America.
Describing the flavors of Chardonnay is no easy task. While many Chardonnay wines have high aromatic complexity, this is usually due to winemaking techniques (particularly the use of oak) rather than the variety’s intrinsic qualities. Malolactic fermentation gives distinctive buttery aromas. Fermentation and/or maturation in oak barrels contributes notes of vanilla, smoke and hints of sweet spices such as clove and cinnamon. Extended lees contact while in barrel imparts biscuity, doughy flavors. Because of this high level of winemaker involvement, Chardonnay has become known as the “winemaker’s wine”.
The variety itself (although often said to be relatively flavor-neutral) is responsible for most of the fruity flavors found in Chardonnay wines. These range from the tropical (banana, melon, pineapple and guava) to stonefruits (peach, nectarine and apricot), citrus and apples.
Climate plays a major role in dictating which fruit flavors a Chardonnay will have. Broadly speaking, warm regions such as California, Chile and much of Australia tend to give more tropical styles. Temperate zones such as southern Burgundy or northern New Zealand create wines marked out by stonefruit notes. The very coolest Chardonnay vineyards (those in Chablis, Champagne and Germany) lean towards green-apple aromas.
Mineral descriptors such as chalk, wet stones and crushed seashells also find their way into Chardonnay tasting notes. These are sometimes attributed to the soils in the vineyard, although the relationship between soil and wine flavor has become widely exaggerated. The most famously minerally Chardonnay wines are those of Chablis, one of the very few wine regions to focus on a largely unoaked style of Chardonnay.
Although most famous for its still, dry wines, Chardonnay is used to produce an impressively diverse range of wine styles. The variety is put to use in sparkling wines all over the world (most famously Champagne), when it is usually paired with Pinot Noir. Canada even produces sweet Chardonnay ice wines.
Chardonnay is particularly popular with wine producers, not least because it has a reliable market of keen consumers. The variety produces relatively high yields, will grow in a broad spectrum of climates and can be made into wine of acceptable quality with relative ease. In poor vintages, deficiencies can be covered up with oak flavors, reducing the financial impact of a bad harvest.
In the vineyard, Chardonnay presents a few viticultural challenges, but none that can’t be solved with age-old techniques or a little help from technology. (Were this not the case, the variety would certainly not be as successful as it is.) In very warm climates, Chardonnay grapes tend to lose their natural acidity, resulting in flat, overblown wines. This can be partially corrected with a simple addition of acid, or by harvesting early and compensating for lack of flavor by using oak and malolactic fermentation. Vignerons in cooler climates have a quite different problem with the variety, as the vines bud and flower early in the season, making them susceptible to spring frosts. Vignerons in Burgundy (particularly in Chablis) have traditionally mitigated this with braziers between the vine rows. These are not just for warmth – they also create frost-preventing air currents.
Synonyms include: Morillon, Pinot Chardonnay, Feiner Weisser Burgunder.
Food matches for Chardonnay include:
- Butternut squash risotto (risotto alla zucca)
- Japanese-style pork belly
- Roast chicken with honey-sesame carrots
(source: wine searcher)
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