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Fast Facts: Variety: Shiraz, a bit of Viognier and the slightest dash of Sangiovese. Region: Beechworth Victoria Country: Australia Winemaker: Julian Castagna Closure: Diam Cork |
There is no doubt that 2003 was a tough year for winemakers in some parts of Australia. One of the worst affected areas was in northern Victoria in an area called Beechworth. Normally a cool climate region, 2003 brought drought, heatwaves and perhaps worst of all bushfires and the smoke that comes with them.
Many of Beechworth’s producers didn’t release their premium label wines in 2003, this includes the brightest star of the region Giaconda, who only released their Cabernet Sauvignon.
Julian Castagna felt that although his vineyard was only minimally impacted from the smoke, the intense heat meant that the grapes weren’t up to their usual standard and style. Thus, some of the best grapes that normally go into his premium Genesis Shiraz Viognier (approx $70AU) and his highly regarded La Chiave Sangiovese (approx $75AU) would be put into a blend called Sauvage and released for $35AU with the premium labels not being released this vintage.
It was a decision that must have been a difficult one to make, but in the end I think it was the right one. The customers were not made to pay a premium amount for a wine that the winemaker thinks is not up to scratch and this can only be good for customer loyalty in the long run, not to mention attracting new customers at the lower price point and enticing them to try the premium labels next vintage.
Tasting Note: Deep ruby-red in colour. A smoky, meaty nose with a very nice floral lift and a touch of apricot from the Viognier. The palate is savoury and consists of more meaty elements – bacon, salami and pepperoni along with plummy fruit, spices and a flash of pepper. Everything is delivered on the front and mid-palate with the back-palate being a tad thin.
When to Drink: Probably at its best now.
Verdict: I really liked it – complex and full of interest, it is super stuff from a tough vintage for the Beechworth region. 91 points.
Unusual wine, cause viognier grape mixed with the shiraz.
It is easier to find it in Rhone Valley with the Côte Rotie, in fact.
I like so much the great shiraz wines, in Australia. Opulence, rondeur, et élégance, after years of sleeping, in the cellar.
Thanks for your website, is georgeous and informative as well.
PS: Sorry about my english, i’m french, so…(i know, it is not an excuse) 😉
Emmanuel DELMAS
Hi Emmanuel,
Thanks for your comments.
Shiraz/Viognier blends are becoming more common these days in Australia with quite a few winemakers citing a Cote Rotie influence. These blends are most common in our cooler climate areas like Beechworth, Canberra (Tim Kirk at Clonakilla leading the way) and the Yarra Valley – although Torbreck in the Barossa Valley make a couple of superb Shiraz/Viognier blends including their flagship Runrig.
No need to apoligise for your English, it is surely better than my French 😉
Thanks so much about my english 😉
i wanna het further knowledge about this wine. could you describe the most likely colour and smell of the wine? what is the expected taste of the wine? and what is the style of the wine?
thank you very much!!
and also could you give me a outline of how the wine is made? could you recommend a dish that i would serve with this wine?
Hi Jimmy,
Most of the information on the wine and it’s appearance, smell and taste is in the tasting note just above. The style is medium bodied and dirty/meaty/complex – if you are looking for something easy to drink, this may not be it!
I had the wine with steak and a red wine reduction sauce which matched pretty well. I wouldn’t serve it with anything too delicate as the wine would probably overpower the delicate flavours. Would probably go pretty well with most red meat based dishes.
Not 100% certain on the methods used to make this sorry.
[…] with a far richer flavour. It was superbly complemented by the recommended wine – a glass of Castagna Sauvage 2003. F was impressed with the vinegared silverbeet concoction under the venison (we ordered the same […]