Tim York wrote:What do Australian growers and terroirs contribute to mainly European grape varieties which should motivate me to seek out Australian versions when the European originals are so much easier to find?
I think this is a very good question to ask.
I would be interested in David's response. I provide the following thoughts...
The question of how Australian wines are differentiated from European wines is quite a different question to how Australian wines are differentiated from international wines IMO.
The clear distinction for me with respect to Europe is in regard to "fruit ripeness". Generally speaking, Australian wines present a riper aromatic/flavour profile, and often a fuller/heavier palate weight and different quality of tannins, than their European counterparts.
Distinction from wines on an international platform is more difficult.
There is a degree of distinctiveness for:
*Riesling from Clare Valley, Eden Valley, and Great Southern. Rieslings from those regions are (traditionally) a combination of being completely dry with a purity of lemon/lime aromas (often, and ideally) coupled with "mineral"/rock/talc/kerosene aromas. But the difference isn’t drastic relative to Rieslings from elsewhere in the world.
*I feel similarly about Cabernet Sauvignon. Given modern Bordeaux (and Cabernet Sauvignon from regions like Napa/Sonoma), I'm not sure that Australia's Cabernets are distinctive enough to warrant listing, though the traditional style of Cabernet Sauvignon from Coonawarra may be an exception.
*Aussie Chardonnay has almost completely changed in style over the last five to ten years (it's leaner, less ripe, and less oaky - but it's still reasonably ripe and pretty oaky), but I don’t think it has significant distinctiveness internationally.
*I suppose Aussie Shiraz has a degree of distinctiveness in that, for example, the Barossans show such big ripe fruit (and oak), the Victorians show ripe fruit but with a somewhat more savoury edge, and the Hunter Valley examples show an earthiness (at least with age) along with more red fruit character and a relatively lighter palate. But I don’t see them as particularly unique in an international context.
*It’s worth making a case for Rutherglen Durif. It’s relatively similar to Californian Petite Sirah, but it possibly has enough distinctiveness (the non-fruit aromas are different, and the tannins/palate is typically more punchy) to be considered unique (and it is certainly different from European equivalents).
What does Australia do that
absolutely isn’t done elsewhere in the world?
*The traditional Hunter Valley style of Semillon - lean-and-citrusy-when-young but toasty-honeyed-when-old
*Sparkling Shiraz – perhaps not the heights of vinous interest, but it’s fun and particularly enjoyable during a hot summer’s day/night
*Shiraz Cabernet – not seen much these days, but it’s a pretty unique blend
*I think Aussie stickies ("dessert"-sweet wines, often with Botrytis influence) are generally underappreciated. Semillon stickies receive praise (particularly De Bortoli's Noble One), but I actually think Australia's Riesling stickies are more impressive - try Mount Horrocks' Cordon Cut, for example
*Fortified wines. Rutherglen Muscats are reasonably well known (Stanton & Killeen, Campbells, Morris and Rutherglen Estates are perhaps amongst the most widely seen outside Australia). Wines like Seppelts’ Para Liqueur Port (a tawny style aged in a solera system, with blends going back 100+ years) have no comparison.