‘Riesling, Shiraz and Cabernet are iconic’, says Jason Crane at Crabtree Wines, ‘and we have a loyal following for those varietals. However, experimenting with alternative varieties is where the real excitement lies in winemaking.’ In whites, Fiano is showing some fantastic qualities in the Valley. In reds, we are seeing some particularly attractive Nero d’Avola, tempranillo, and sangiovese. ‘These varieties are lighter in weight than our traditional reds and display bright, inviting primary fruit characteristics supported by structure of acid and/or natural grape tannin’, says Carissa Major at Claymore, about the company’s Sangiovese, Tempranillo and Montepulciano. ‘They are also lifestyle friendly and really fit with a modern wine drinking culture where we see more people enjoying lighter, food friendly reds.’ ‘Essentially:, she adds, ‘they are fun and meant to be enjoyed in youth as bright, sparkly young things.’ Many of these newer varieties are late budding, late ripening, and well suited to the soils and Clare topography. They also hold their acidity in the heat and provide flexibility in winemaking. These qualities will undoubtedly become more of a focus in light of reduced rainfall, increasingly dry winter and spring conditions, and significantly earlier harvests predicted not just for the Clare Valley but for much of Australia. Clare Valley winemakers seem more than ready for the challenges.
South Australia 2024
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