Spotlight on Australian Wines
Yalumba Y Series, Chardonnay – 2022 $12.96
With minimal intervention and no oak influence, this Chardonnay is pure and fresh, with subtle complexity from the wild yeast fermentation. 2022 was an excellent vintage for South Australia where spring rains gave way to gorgeous weather for the duration and fruit achieved optimal ripeness. Aromas of fresh tropical fruits combine with blossom notes and sweet spice. A savory edge with flinty notes from the wild fermentation show you that properly done un-oaked chardonnay can still deliver complexity. The flavors from the nose are mirrored on the palate and balanced by the creamy mid-palate and refreshing, lip-smacking acidity that gives this wine lovely length and a polished, textural finish. Keep it light yet seasoned and spicy with Pan-fried haloumi with lemon and parsley, or chickpea, zucchini and carrot fritters and a green mango salsa – Simon Gouldstone, Astor Wines & Spirits Consultant
Alkoomi Shiraz, Frankland River – 2021 $18.96
Alkoomi is a family-owned business: Sandy and Rod Hallet work with their daughters Laura, Emily, and Molly—a three-generation winemaking family. This wine is made by 85% Shiraz and a touch of Viogner. It comes from Frankland, a cool-climate site with ample rainfalls and sunny days, which is a good environment for slow ripening. In a few words, a great terroir! You can enjoy aromas of ripe cherries and violet followed by flavors of mixed berries, dark chocolate, and savory notes. I would enjoy it with grilled steak and vegetables. – Andrea Fraccari, Astor Wines & Spirits Consultant
Charlotte Dalton “Love You Love Me” Sémillon – 2017 $29.96
Sémillon hasn’t had the kind of presence here in the US the way it has in the UK. There, Hunter Valley Sémillon is a thing. We may see a bottle from Bordeaux, but mostly it comes to us as a sweetened, botrytized version from Sauternes (no complaints about that). One of its charms, and why it’s so great for dessert wines, is its racy acidity. When young, the wines are delightfully fresh and straightforward (not to mention low in alcohol), but as they age, rich toasty notes begin to develop. Charlotte Hardy brings her deft touch to this under-the-radar grape, which she grows in Adelaide Hills. Extensive lees aging gives this a rich, creamy texture, yet it remains crisp and fresh with lovely notes of lemon curd, lemon pith, pear, and sea salt. A great pair with fish or oysters. – Amy Miller, Sales Manager
Smallfry Jellyfish Grenache – 2022 $31.96
Smallfry Wines make fresh and vibrant wines that diverge from the traditionally heavy fruit bombs of the Barossa Valley. When Suzi Hilder and Wayne Ahrens took over the Vine Vale Vineyard, they found nearly dead vines that were over 100 years old. The partners rehabilitated the vines using organic and biodynamic farming practices. They planted olives, apples, and other crops as biodiversity invigorate grapevines. The Jellyfish Grenache is made from the fruit of vines planted 40 years ago. It has only 4 days of skin contact, which makes it a light, chillable red. It is lifted with fresh acidity and laced with minerality. It has the feel of freshly squeezed red cherries and crushed rose petals. – Chung Park, Astor Wines & Spirits Consultant
Penfold’s Shiraz, Bin 128 – 2019 $36.99
With each vintage release the cool-climate Bin 128 Coonawarra Shiraz provides a compelling counterpoint to the more concentrated warm climate Bin 28 Shiraz. Bin 128’s fruit is sourced from the unique terra rossa soils of Coonawarra, a region that exemplifies the perfume, transparency and seductive nature of cool-climate red wines, and has remained the source of shiraz fruit for Bin 128 since its first release in 1962. In order to further enhance the regional qualities of Bin 128, the wine is matured in both new and seasoned French oak hogsheads, élevage that was refined during the 1980’s when the transition was made from American to French oak. A gorgeous nose of red and blue fruits with a savory edge leads us to a creamy, medium-bodied palate where acidity, extraction, and powdery tannins harmonize beautifully. Drink now or hold. – Simon Gouldstone, Astor Wines & Spirits Consultant