Eeny, meeny,
miny, moe.
Get to know the wines we’re famous for.
If you don’t know your Chardy from your Savvy B, here’s a quick guide to help you learn the difference between some of the Yarra Valley’s best-loved varietals.
Chardonnay
Chardonnay is one of the most planted grape varieties in the Yarra Valley, with distinctive flavours ranging from peachy to figgy to very lovely. (Please note these are not technical terms.)
Chardonnay has not always been highly thought of in Australia, as there was a time when this ubiquitous drop could be super buttery and rich. These days, however, winemakers have returned to the “Queen of Wine” (as it’s sometimes called) to refine their techniques and produce tight, fresh and just-a-little-bit oaky selections. (Feel free to use these terms when pretending to know what you’re talking about.)
Most Chardonnay drinkers prefer to consume within three years of the vintage. It’s a very food-friendly selection, often poured alongside seafood, light meat dishes and veggies. Complex, elegant, restrained – a well-crafted Chardy (like ours) is always a top drop.
Sauvignon Blanc
Sauvignon Blanc is widely cultivated around the world (perhaps most prevalent in NZ) with the Yarra Valley, Adelaide Hills and Margaret River some of Australia’s best-known regions for this particular grape.
The taste and aroma of Sauvignon Blanc is often a bit grassy, a bit herby, a bit mineral-ly (not a real word). They are usually light, crisp and refreshing. Because it’s doesn’t typically benefit from aging, these wines are often consumed relatively soon after bottling.
That’s why it’s so often served with light dishes or first courses – salads, appetizers and artisanally prepared over-stuffed and over-priced olives. With its high acidity, a good Savvy B (which, by the way, is what we offer) will make most foods taste even better – especially spicy dishes.
Clean. Vibrant. Fruity. Fun. It’s all about living, and drinking, in the now with this one.
Cabernet Sauvignon
If you like Cabernet Sauvignon now, chances are you’ll love it even more in a few months or years. This is one of the most popular wines to put in the cellar since its tannins mellow over time and allow more subtle flavours to develop.
This is a blend of two wines: Cabernet Sauvignon and Cabernet Franc, and was first created in the Bordeaux region of France. Here in Australia, it’s the Yarra Valley and Coonawarra which produces this dashing red beauty at its best.
Full-bodied with a dry finish, you can expect to taste everything from blackberries and red currants to mint and eucalyptus in a typical Cab Sav. It can be quite bold, which is why it’s often served alongside more robust dishes like steak and fatty foods.
Whatever you pair it with, and whether you drink now or later, there are always delights to be found within a well-made Cab Sav. Dive in.
Shiraz
They say Shiraz is Australia’s favourite red. With big fruit flavours and firm tannins, this is the feature presentation of any serious evening involving wine. This is the one you came for.
As Shiraz ages, the fruit flavours tend to become more complex – but then don’t we all? A little bit softer and smoother. (See also: us.) The Shiraz which comes from the Yarra Valley tends to be a little smoky and savoury, and more elegant than the walloping styles found in warmer climates like the Barossa.
Because of its signature go-hard-or-go-home character, a Shiraz is typically served with heavy, grilled or richly flavoured meals. Of course, there are some who say a Shiraz is a meal in itself. No argument here. And no judgement, of course.