For the first time, Wine Australia and New Zealand Wine teamed up for their annual tastings, creating Antipodean hubs in Dublin, London and Edinburgh. Drinks Retailing caught up with the trade at last week’s London event to talk tasting, trends and grape varieties
“There’s no ‘one side of the room versus the other’,” says Laura Jewell MW, Wine Australia regional general manager, who is explaining that the producers are all mixed up, rather than being displayed by country.
“It seems to be really well received by the trade – there’s lots to explore.”
Jewell highlights some “more unusual grape varieties” not commonly associated with Australia.
“We’ve got everything from Assyrtiko to Zibibbo. I’m about to go and try an Uva di Troia from Australia – which I think is a grape native to Italy.”
She also mentions “lesser-known regions”.
“We’ve got quite a few from Tasmania – which is well known – but we don’t get an awful lot over here. And some of the smaller regions like Gippsland and Geelong, not just the usual Barossa and Hunter and so on.”
In terms of wine styles, Jewell notes a trend towards “crunchy, quaffable reds – lighter styles that can be chilled” including Gamay, Cabernet Franc, cooler styles of Cabernet Sauvignon and Syrah, and also Tempranillo and Nero d’Avola.
She says the popularity of alternative varieties from Australia is down to a few factors including the fact winemakers are “allowed to plant whatever they want”.
“I think there’s also a sense of adventure among winemakers that means they don’t just stick to rules and traditions, they try something new,” she adds. “That and climate change has led them to try different grape varieties in different regions – particularly the warmer ones. We’re seeing more planting of alternative varieties as producers look for vines that will adapt to the climate better, particularly drought resistant varieties.”
From a New Zealand perspective, Chris Stroud, Europe market manager for New Zealand Winegrowers says he has seen “definite interest in aromatic varieties particularly from regions such as Nelson and North Canterbury”.
“Likewise, New Zealand Chardonnay has proved very popular, with many regional styles,” he adds, though he notes that Sauvignon Blanc still remains popular with tasters “keen to explore the increasing diversity of styles available”.
For the New Zealand reds, Stroud says Pinot Noir provides a “great value alternative to Burgundy and New Zealand has a wide regional offering from Central Otago, Marlborough and indeed across the whole country delivering outstanding quality and individual regional characteristics”.
BUYERS’ PERSPECTIVE
On the tasting floor, Jeremy Lithgow MW, head of wine at Amathus, is pleased to see Australia and New Zealand together.
“I’m looking forward to tasting new vintages from producers we already work with – we’ve got a producer from New Zealand and it’s great to see how the trade is responding. I’m also looking for a couple of opportunities with some larger Australian players who we might work closely with this year in our retail section.
“Then I’m looking for interesting new things to perhaps import.”
He mentions southern Italian varieties from Australia that he’s keen to try, as well as Pinot Blanc and Gewürztraminer from New Zealand.
“I think people have a greater appetite for some of these more leftfield varieties, so I’m keen to explore some of those.”
Edward Robinson, wine buyer at the Co-op is also in the market for something “a little bit different” and he says he’s interested primarily in New Zealand. Robinson mentions different styles such as Sauvignon Blanc with a bit of oak ageing.
“If 80% or so of sales are Sauvignon Blanc then it’s about how can we introduce diversity to New Zealand customers? There’s some lovely Chardonnay here, some lovely Riesling, Chenin Blanc… how can we wrap that up in a package that the customer would appreciate.”
He adds: “Quality is uppermost in my mind. It’s about how do we pass on the value and quality to our customers. Finding a reliable, sustainable supply partnership which can offer that quality and that value, not just for now, but for years to come, that’s really what I’m looking for.”
