The Great Australian Blend
Single Block vs the Blends
The Origins of Blends
“The concept of blended wines is as old as wine itself.”
Historically, single vineyards, single estates and co-operative wines were often blended in the old world. The introduction of appellation d'origine contrôlée/protégée (AOC/AOP) in 1937 eliminated cross regional blending in France (where once Shiraz was famously blended with Cabernet in Bordeaux to add more flesh and colour). Within region, throughout much of the Southern areas of France and Bordeaux, to champagne in the North to name a few blend grape varieties, both red and white has been customary to create the flavours some typical of the respective region.
These days, consumer preferences have migrated for many new world styles of varietal labelling, the simpler the better. So single variety, single vintage, single vineyard or region. And there is no doubt that there is great value in these styles when the variety and vintage support this in isolation without the help of friends. But blends absolutely have their place in the Australian wine landscape and deserve your attention.
The Great Australian Blend
The origins of the Cabernet and Shiraz blend can probably be traced back to Penfolds in the early days, or at least it tells a good story. Many of the great wines that Penfolds have produced over the years involve cabernet and shiraz to varying proportions. These include the Special Bins and Grange in most years, and of course Bin 389 a staple for so many lunches over the years.
It is these Special Bins, often a blend of Coonawarra Cabernet and Barossa Shiraz (specifically Northern Barossa Kalimna / Ebenezer Shiraz) that made these wines so special. They were some of the wines that greatly influenced my move into wine, and Bon Ami is our wine that resulted from this, our 60/40 blend of Coonawarra Cabernet and Barossa Shiraz.
Bon Ami - Cabernet & Shiraz
The Great Barossa Blend
Barossa Fortifieds have typically been a blend of Grenache, Shiraz and Mataro for more than 100 years. The idea of blending these varieties as a dry red became popular in the 80s and 90s led by the new wave of Charles Melton and Rockford, followed by David Powell at Torbreck and others. The blends varied, some were GSM, some MSG, some SGM, but the key components stayed the same.
Grenache brings a juicy freshness, red fruits and a great nose, Shiraz provides fruit weight, depth and a lusciousness to the wine then the Mataro gives that savoury backbone that made these blends so food friendly.
Explore the Single Vineyards, but do not forget the Blends
Single vineyards from great sites in great years are fantastic - there is no doubt terroir is alive in the Barossa Valley. But we also love the blends and so will you!