Australian Red Wine

The stereotype of an Australian red wine – big, brash and burly – that was cultivated in the 1990s is now well and truly behind us. While there are still many well-structured Aussie reds – not least Barossa Shiraz – that offer powerful, ripe fruit and bold tannins that are built for the long haul, such wines now better harness the wonderfully ripe, rich flavours that are reflective of their region. In addition, you’ll find nuanced, Rhône-like renderings of the variety, often blended with Grenache, in other parts of South Australia, as well as Bordeaux-like Cabernet Sauvignon in Coonawarra and Margaret River, and shades of Burgundy in the elegant Pinot Noirs of Victoria.