Is Australian wine any good?

Incredibly, we still get asked sometimes if Australian wines are any good. It feels as though there’s some trepidation for some Brits about wines produced down under. Perhaps they’re seen as a newcomer compared with the old world European producers of France and Italy? But with an industry that exports 800 million litres every year, our Antipodean friends must be doing something right.

Here at hometipple we’re big fans of Australian wine. The amazing diversity of regions gives us different soils, weather patterns and climates, so the same grape varieties grown in different regions have subtle but distinct flavour variations. We’ve chosen four Australian wines that we think are real winners. From fruity to spicy, aromatic to easy-going, there’s something for everyone in this week’s lineup.

Villa Fresco Sangiovese (£15.10)

Don’t let the pale colour decieve you. This red has real depth and character and gives you cooked raspberry, blackcurrant, dark cherry and plums as well as smoke and cooking spice. Absolutely cracking, it’s velvety smooth and is totally delicious with game, charcuterie or paired with earthy and umami flavours.

Campbells Of Rutherglen The Barkly Durif (£29.70)

If you’re looking for a robust red to accompany a hearty beef or lamb dish then look no further than this Durif from Victoria. You’ll detect clove, nutmeg and rich dark fruits like mulberry. It’s smokey and aromatic with a big woof of velvety tannin. This is hearty and butch yet silky and smooth and deserves to be drunk next to a roaring fireplace.

Lobethal Road Pinot Gris (£20)

If elegant and subtle is more your vibe, then this white wine from the cooler Adelaide Hills will be perfect. You’ll get white peach, pear, vanilla, lemon, a whiff of honeysuckle and a hint of dried herbs at the end. Pair this with chicken, seafood or even a south Asian curry.

Hahndorf Hill GRU (£23)

This Grüner Veltliner from Adelaide Hills is a real crowd pleaser. Flavours of peach, apricot and grapefruit make it perfect with aged hard cheese or any salty savoury dishes. There’s a mineral crunch, is slightly acidic and with a dry pithy finish. Goes great with earthy flavours from South East Asia or slow-cooked root vegetables with thyme.