Rethinking Aussie Wine | John Duval Interview
To say that Australian wine is suffering from an image problem would be a gross understatement. No other country suffers the same level of stigma that’s befallen Australia, as its practically become fashionable for oenophiles to discredit it as merely capable of producing big jammy Shiraz, lavishly oaked Chardonnay and mass-produced, bargain-basement grocery store wines.
These styles have fallen out of vogue with many of today’s consumers, as a movement embracing freshness, restraint and sense of place forces producers around the world to adapt and evolve their winemaking styles. As regions respond, consumers are rejoicing in response to exciting wines that are both expressive and well-balanced. Yet Australia seems to still be left behind, relegated to the abyss of abject winemaking – and it doesn’t deserve to be there.