Loved the videos that I've watched so far. more of a scotch guy myself but learning bit by bit about wine with your kind help. thank you for your work & cheers :)
I fortunately managed to get my hands on a bottle of the 2021 Serrat Shiraz Viogner and can’t wait to try it in a few years, especially given your description of it!
Well way to get us excited those videos on the horizon will be super cool! Very interesting Love the comparison of the old world Viognier Syrah Vs the New world great topic will be looking forward to the Clona Killa video and the Lala’s 🍷
The videos are overdue - I’ve been wanting to get these underway for a while now! The comparison between the two is so cool because the wine styles are so different - if they were the same kind of wines it would be boring… but they’re worlds apart. Thanks for watching!
I've been trying to keep my bottles of The Relic out of mind to leave but I'm definitely giving one a go this weekend on this back of this vid. Really interesting video.
Ah yes... Guigal's La Dorianne... World Class !!! So fascinating to see it being blended into red wines in minute quantities.. The "LaLa's" are all spectacular !!! HUGE wines !
Hi Erin, thanks for the great video. Could you explain the Aussie labeling trends when it comes to Shiraz vs. Shiraz Viognier? Is it always shown on the label if Viognier is added, or not necessarily? If the latter, how do I know if I'm drinking 100% Shiraz or Shiraz-Viognier? Or does it not matter so much, since "Shiraz Viognier" is more indicative of the cool-climate style, regardless of the fact that some "Shiraz" also contain small portions of Viognier? In NZ, it seems that much of our Syrah is co-fermented with Viognier - this isn't always mentioned on the label, and we never go so far as to call it "Syrah Viognier". Thanks!
It’s an interesting question! Probably two ways to answer it. Firstly, in Australian labelling laws, a producer only has to declare varieties that are in excess of 15%. So by that measure, barely any Shiraz Viognier wines ‘need’ to be labelled as such, due to 1-8% of Viognier being the usual range of inclusion. As for why producers may choose not to label their SV wines as such. Viognier introduces floral aromatics and silky tannins to a Shiraz. These are characters that are already present in Shiraz fruit, but that are emphasised by the inclusion of Viognier. Viognier can also stabilise colour, making it look brighter than it would were it a varietal Shiraz. A producer may want to label their wine as SV if they want to attract fans of the style. Because it is a stylistic proclivity. It’s a bit of a tricky one, but ultimately if you like the wine it doesn’t matter what it’s labelled as! Does that answer the question?
@ Erin Larkin do you have to open the 2018 Lala's? ,Not that I won't enjoy the content but isn't that a tad to early for a wine built for the long haul?
With more and more Cote-Rotie producers choosing to not include Viognier for chaptalization due to better wine making techniques and equipment (and arguably, global warming), do you think that Australia will follow this trend? Especially since Australia have quite an advantage when it comes to degree days in the first place.
Well your latter point is certainly true. Chaptalisation is not allowed (or required) in Australia, so the inclusion of Viognier is a stylistic choice rather than a necessity. Many Australian SV styles have very little Viognier in the blend, often as low as 1% (and in the case of the Standish wine I talk about in this video, skins only). As drinkers, we are going to see climate led stylistic shifts all over the globe in the coming years, and the test for producers everywhere will be to maintain terroir and style in the face of changing weather. Great question. Thanks for watching the video! 🙏
Interesting video which got me curious to try some Aussie Shiraz, but I was hoping for more of a comparison with Côte-Rôtie (since it's the origin of the Syrah/Viognier blend). You don't have to open the Lala wines for that. 😄
Well since I already opened the Lalas, I though it was a good place to start! I can do more - I didn’t even scratch the surface of great producers in Cote-Rotie, as you probably already know🙏
I was initially confused too 😄 but the point of the Condrieu is showing what has been added to 'normal' Shiraz to make Shiraz Viognier. It gave Erin a way to discuss the characteristics of Viognier as a guide for what influences on Shiraz to look for in the SV blends.
Well said Colin! That’s exactly why I included it. Benchmark Viognier to discuss its flavour characteristics and how the grape impacts Shiraz in a blend
@@erinlarkin Think you did this really well with the Bacon fat descriptor too - it's often discussed in terms of Côte-Rôtie wines but the extra detail of drawing the link between this aroma and the visceral slipperiness of Viognier and the meaty characters of Rhône Syrah just enhanced it that much more.
My dad used to live pretty close to the Clonakilla winery in Murrumbateman, used to speak highly of their product. Fuck, I miss him. Thanks for the video
Loved the videos that I've watched so far. more of a scotch guy myself but learning bit by bit about wine with your kind help. thank you for your work & cheers :)
It’s all very similar flavour complexity and detail - glad to be able to help with a bridge between worlds!
Great video, on some of my favorites. Looking forward to the videos on the Clonakilla vertical and the 2018 Lala’s.
Published the Lala’s this morning, and Clonakilla coming up in a week or two 🙏 thanks very much for watching!
hi Erin, your video educated me much, thank you for your hard work, and keep it up.... cheers
Thanks for watching🙏
I fortunately managed to get my hands on a bottle of the 2021 Serrat Shiraz Viogner and can’t wait to try it in a few years, especially given your description of it!
Ah it’s sensational. Good job getting some 🙏
Well way to get us excited those videos on the horizon will be super cool! Very interesting Love the comparison of the old world Viognier Syrah Vs the New world great topic will be looking forward to the Clona Killa video and the Lala’s 🍷
The videos are overdue - I’ve been wanting to get these underway for a while now! The comparison between the two is so cool because the wine styles are so different - if they were the same kind of wines it would be boring… but they’re worlds apart. Thanks for watching!
@@erinlarkin Well I’m certainly excited to hear your thoughts and learn a few new things about them both I’m sure !
I've been trying to keep my bottles of The Relic out of mind to leave but I'm definitely giving one a go this weekend on this back of this vid. Really interesting video.
I mean, I’d definitely recommend trying to hang onto them, but if you open one, I am sure it will be appreciated!
Ah yes... Guigal's La Dorianne... World Class !!! So fascinating to see it being blended into red wines in minute quantities.. The "LaLa's" are all spectacular !!! HUGE wines !
Hi Erin, thanks for the great video. Could you explain the Aussie labeling trends when it comes to Shiraz vs. Shiraz Viognier? Is it always shown on the label if Viognier is added, or not necessarily? If the latter, how do I know if I'm drinking 100% Shiraz or Shiraz-Viognier? Or does it not matter so much, since "Shiraz Viognier" is more indicative of the cool-climate style, regardless of the fact that some "Shiraz" also contain small portions of Viognier?
In NZ, it seems that much of our Syrah is co-fermented with Viognier - this isn't always mentioned on the label, and we never go so far as to call it "Syrah Viognier".
Thanks!
It’s an interesting question! Probably two ways to answer it. Firstly, in Australian labelling laws, a producer only has to declare varieties that are in excess of 15%. So by that measure, barely any Shiraz Viognier wines ‘need’ to be labelled as such, due to 1-8% of Viognier being the usual range of inclusion.
As for why producers may choose not to label their SV wines as such. Viognier introduces floral aromatics and silky tannins to a Shiraz. These are characters that are already present in Shiraz fruit, but that are emphasised by the inclusion of Viognier. Viognier can also stabilise colour, making it look brighter than it would were it a varietal Shiraz. A producer may want to label their wine as SV if they want to attract fans of the style. Because it is a stylistic proclivity. It’s a bit of a tricky one, but ultimately if you like the wine it doesn’t matter what it’s labelled as!
Does that answer the question?
@ Erin Larkin do you have to open the 2018 Lala's? ,Not that I won't enjoy the content but isn't that a tad to early for a wine built for the long haul?
Absolutely it is - but I’m opening them so you don’t have to. As a wine critic, that’s my job!
@@erinlarkin well said!
@@atck91 ❤
With more and more Cote-Rotie producers choosing to not include Viognier for chaptalization due to better wine making techniques and equipment (and arguably, global warming), do you think that Australia will follow this trend? Especially since Australia have quite an advantage when it comes to degree days in the first place.
Well your latter point is certainly true. Chaptalisation is not allowed (or required) in Australia, so the inclusion of Viognier is a stylistic choice rather than a necessity. Many Australian SV styles have very little Viognier in the blend, often as low as 1% (and in the case of the Standish wine I talk about in this video, skins only). As drinkers, we are going to see climate led stylistic shifts all over the globe in the coming years, and the test for producers everywhere will be to maintain terroir and style in the face of changing weather. Great question. Thanks for watching the video! 🙏
Interesting video which got me curious to try some Aussie Shiraz, but I was hoping for more of a comparison with Côte-Rôtie (since it's the origin of the Syrah/Viognier blend). You don't have to open the Lala wines for that. 😄
Well since I already opened the Lalas, I though it was a good place to start! I can do more - I didn’t even scratch the surface of great producers in Cote-Rotie, as you probably already know🙏
What is the point of comparing Condrieu to Shiraz-Viogner blends?
I was initially confused too 😄 but the point of the Condrieu is showing what has been added to 'normal' Shiraz to make Shiraz Viognier. It gave Erin a way to discuss the characteristics of Viognier as a guide for what influences on Shiraz to look for in the SV blends.
Well said Colin! That’s exactly why I included it. Benchmark Viognier to discuss its flavour characteristics and how the grape impacts Shiraz in a blend
@@erinlarkin Think you did this really well with the Bacon fat descriptor too - it's often discussed in terms of Côte-Rôtie wines but the extra detail of drawing the link between this aroma and the visceral slipperiness of Viognier and the meaty characters of Rhône Syrah just enhanced it that much more.
Great!
If you need to stop drinking the Relic, can I request a Standish The Relic vertical? 🤣
On the radar for 2023!
@@erinlarkin brilliant, I'll look forward to it. I love your channel and your work
Thanks Nick!
My dad used to live pretty close to the Clonakilla winery in Murrumbateman, used to speak highly of their product. Fuck, I miss him. Thanks for the video
Thanks for watching. Wine can be so evocative and good - your dad had good taste 🍷
She should know better than try to link minerality to soil profiles. That's lecture 1 for Oenologists.
Hi Chris. Explain this comment a little further? 🙏 happy to discuss
Easy to say from your computer chair Chris
Does she speak English? _lol_
Please open a bottle of run rig and give us your verdict
Excellent wine. I have recently reviewed it on roberparker.com (subscriber only content). Torbreck kicking major goals!