Don't call it a comeback, but a coming back.
And a welcome one at that. After the heights of Aussie reds, followed by the crash, the red wines of Australia have settled in a very happy place, focusing on place and drinkability rather than brands and power. Regionality is top of mind in the Aussie red discussion. Whereas the previous conversation was overrun by Barossa shiraz, today's discourse is likely to include Mornington pinot noir, Margaret River cabernet, or McLaren Vale grenache, and the exciting wines being made with barbera, malbec, mouvedre, tempranillo, montepulciano and others. In the year ended March 2018, Australian wine exports increased by 16 percent to $2.65 billion, the highest value in a decade, according to Wine Australia’s Export Report. There was more good news for Australia in this year’s Decanter World Wine Awards (DWWA) and International Wine Challenge (IWC), the two largest and most respected international wine competitions. In DWWA, Australia picked up 977 medals including 64 golds, and in the IWC Australia achieved 769 medals, second only to France. In both competitions, shiraz was Australia’s star performer.
With the sun at its peak, and grills fired up, I thought it a perfect time to revisit some of the top Aussie reds we've tasted recently. If you haven't picked up an Australian red of late, any on the below list will remind you of what you're missing out on.