by guitarguy » Wed Mar 18, 2009 12:31 pm
In my opinion, Australia's problem in the US and UK stems primarily from the over the top quality of many of their affordable wines (eg. Mollydooker, Two Hands, etc.). Plagued by high alcohol, high residual sugar, huge extract and palate fatiguing qualities, these wines at the above plonk, below Grange level, quite often arrive in my cellar with fatal flaws including brett and other microbial contamination encouraged by high residual sugar levels. The Aussie sweet spot, especially with most vineyard being machine harvested, should be in the $15-75 price levels but I have nearly abandoned these wines because they are too high in alcohol, to hard to drink alone, too full of nasty skunky brett and too much of too much. When Garagiste provides the shining antitheses to these wines, as Jon has done in recent offerings, I subscribe, otherwise I run for the hills. I have a cellar full of the offensive wines purchased when my palate was less refined and I am sad to say many may never be consumed.
Thanks to Jancis for taking the time to speak with Garagiste.