Issue link: https://digital.copcomm.com/i/674905
may 2016 / the tasting panel / 7 Freedom from GMOs An underlying point of differentiation for South Australia that's certain to resonate with American wine consumers is environmental purity. It applies not only to South Australia's wine regions, which are free of genetically-modified organ- isms and pests like phylloxera and fruit flies, but to the state's other export commodities as well. Shrimp, lamb, beef, olives and cheeses, all of which were featured in dishes prepared by Houston-based chef Jason Gould for a reception, held at the San Francisco urban winery Tank 18. According to Jennifer Lynch, General Manager of the McLaren Vale Grape Wine and Tourism Association, biody- namic and organic winegrowing are the calling cards of the state's largest wine region. "McLaren Vale is home to the Australian Wine Research Institute (AWRI), which oversees our grower-based and nationally-adopted environmental assurance program, Entwine Australia." The wines, olives and cheeses that are products of McClaren Vale characterize the Mediterranean lifestyle transferred there by the Italian immigrants that settled the region in 1836. Miles of coast along the Gulf of St. Vincent set the maritime-influenced vineyards of McLaren Vale apart from neighboring regions. Devoted primarily to red varieties, more than half of the region is planted to Shiraz with Cabernet Sauvignon and Grenache rounding out the production. Amongst members that include 100 winegrowers and dozens of tour operators, Lynch is a well-versed advocate who cultivates a holistic perspective. "With a pristine coastline, 75 cellar doors and a cyclist-friendly wine route that reaches about 350 meters in altitude, we're a natural destination for enotourism," she said. Pouring a taste of Beresford Sauvignon Blanc for consider- ation, Lynch explained that the McLaren Vale producer has made some bold moves by investing in an architecturally-sig- nificant winery and charging visitors for tastings. A selection of old vine wines from iconic McLaren Vale producers includ- ing Kay Brothers, Yangarra and Wirra Wirra was presented along with wines of the Barossa during a trade tasting at One Market restaurant the following morning. Adding Value to the Market By comparison, the warmer inland valley of Barossa and that region's "upstairs," the higher-elevation Clare Valley, count 160 producers and wines that have been calling cards for Australian Shiraz and Riesling for many decades. Barossa Valley Association CEO James March is optimistic, both for Barossa producers and for buyers and consumers in the U.S. He says, "We're here looking for how we can add value to the American market." Founded just shortly after McLaren Vale in 1842, the Barossa's phylloxera-free soils are home to the country's oldest Shiraz vines. The Barossa Old Vine Charter, a clas- sification system for vines according to their documented age, culminates in the Barossa Ancestor Vine defined as a vine equal or greater than 125 years of age and exemplified by Langmeil The Freedom 1843 Shiraz. March and Australian wine expert Chuck Hayward presented this particular wine and a stunning line up of old vine wines from Torbreck, Penfolds, Henschke and Cirilo the following morning. Driven in part by the influence and popularity of Pan-Asian cuisine, wine styles in Barossa and across South Australia have continued to evolve. March cites an emphasis on larger format oak and picking at lower baume for more savory flavor profiles and lower alcohols as current trends in winemaking. "These balanced, food-friendly wines will reward anyone who will invest in trying them," said March. Given the triple-digit retail prices that Barossa producers can easily command for their old-vine wines, he is cognizant of the need to re-engage and re-enter the U.S. market with wines that demonstrate the quality that's inherent in the region at a price that meets consumers' expectations for superior quality. "We believe that education is the way to bring our wines to market. By talking about them in a way that is relevant, we see that consumers are willing to trade up to premium Australian wines." For markets like the U.S., France and Japan that are plac- ing increasing value on "clean and green," the Mediterranean- inspired agricultural products that hail from South Australia are in the right place on the global market at the right time. "In our market surveys, wine is number one, and it's become an economic priority," said Weatherill. The state's moratorium on non-GM products and an ongoing investment in bios- ecurity measures are in place to ensure the future of South Australia as a clean and green source of world class wine and agricultural products. Barossa Valley Association CEO James March and Wine Australia's Angela Slade have a lot to smile about. Sales of Australian premium wine are on the rise in the U.S. Jennifer Lynch, General Manager of the McLaren Vale Grape Wine and Tourism Association, Premier Jay Weatherill and Houston-based chef Jason Gould who showcased the flavors of South Australia during the recep- tion held at the San Francisco urban winery Tank 18.