Local wines worth lingering over

As the weather draws in, there’s nothing better than relaxing with a glass of Australian wine.

May is Aussie Wine Month (aussie­winemonth.com), featuring a range of events for wine lovers in cities and regional towns nationwide to showcase and champion the diversity and premium quality of Australian wine.

There are vineyard tours, winery tours, winery dinners, probably some vineyard dinners. Lovedale in the Hunter Valley, NSW, has its Long Lunch but Perth will stage its Longest Lunch. There is the Fresh Wine Disco in the Adelaide Hills (it would seem appropriate for Andrew Thomas to make an appearance here with his First Kiss tour) or maybe a pie and wine pairing experience is more your thing (I don’t think you will be getting a supermarket pie).

The Young Gun of Wine Top 50 announcement and party promises to be a lively affair, but a one-hour yoga and wine session will aid the recovery. Of course, you could just stay at home while still doing your bit for the domestic producers with these four wines.

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1. Arras Rose 2006 ($83)

If we are celebrating Australian wine we should start with some domestic fizz, and the 2006 Arras Rose is just the ticket.

Arras Rosé 2006 ($83).

There is bold red fruit that gives an appearance of an almost luscious body, but in reality the long line of acid that runs right through it — all the way through the long finish — keeps it fresh and dry. The complexity is striking, but then it has received the care and attention of Australia’s foremost sparkling winemaker, Ed Carr, and the large investment by Arras that has allowed this wine to be released when it is ready to drink rather than when the market dictates. It is a very flexible wine: a beautiful wine to drink on its own and good with any number of foods. You can even pair it, carefully, with dessert.

houseofarras.com.au

2. Bay of Fires Chardonnay 2015 ($45)

Many Tasmanian chardonnays are taut, lean and incredibly dry, particularly in their youth. The 2015 Bay of Fires Chardonnay, on the other hand, surprises with the immediate impression of ripe fruit on the nose. Not overripe but certainly ripe.

It’s tropical, with a hint of banana even. The palate opens in the same way, too, although there is grapefruit to add balance and then some stone fruits that add to the width of the wine in the mouth.

Bay of Fires Chardonnay 2015 ($45).

With some time in the glass more complexity shows, with some spice and a very discreet toasty oak. It is another wine that can be enjoyed on its own or with food. If you are considering the latter it has the acid to go with fresh seafood and the richness to go with white meat.

bayoffireswines.com.au

3. Willunga 100 The Hundred Grenache 2015 ($35)

When you come to buy this wine make sure you are very clear with your request or you will end up with the introductory level Willunga 100 Grenache. The Willunga 100 The Hundred (maybe it should be called the Double Century) is a single vineyard wine from 80-year-old vines in the Blewitt Springs subregion of McLaren Vale and the step up in intensity is marked. It is a wine that really jumps out of the glass when first poured.

Willunga 100 The Hundred Grenache 2015 ($35).

The stunning cherry and raspberry aromas are so bold that there is an immediate wow factor, and the floral notes are intoxicating. The palate continues in the same vein, but don’t mistake this for an overblown fruit bomb. There is texture, too, and a certain elegance at times. Yes, it is full of fruit, but it is all in check.

www.willunga100.com

4. Grant Burge Filsell Shiraz 2015 ($43)

You may have to wait a few weeks before this wine becomes widely available in retail, and it is probably worth waiting 10 years or so before drinking it.

Don’t get me wrong, it is lovely to drink now but it will offer so much more in years to come, which it is why it is a staple of many Australian wine cellars.

Grant Burge Filsell Shiraz 2015 ($43).

But back to the present. Its bouquet is a heady mix of blackberry and blueberry. There is more of the same on the palate but add blackcurrant and plum, a bit of vanilla and chocolate.

It is rich, powerful and structured, and while the tannins are surprisingly gentle they do sit long on the finish.

So open a few now, when you have good steak available, and cellar the rest.

grantburgewines.com.au