We chatted with Wynns winemaker, Sarah Pidgeon, about the brand new lineup of Wynns wines.
There are few names in Australian wine considered more iconic than Wynns. Known for crafting exceptional wines of fantastic value for money, Wynns has become a household name since being established way back in 1897, with generations of Australians enjoying and collecting their wines. A large part of their more recent success is the formidable winemaking partnership of Sue Hodder and Sarah Pidgeon, who have worked in tandem for over two decades now.
To celebrate the annual WYNNSday, which marks the latest Wynns release, we spoke with Sarah about what to expect from the new wines, and the first thing she mentioned was the two vintages in which the wines were made – 2018 and 2019.
"We're looking at wines from two really beautiful seasons," she said. "They're as strong a pair of vintages as we've seen for a while, with 2019 being cooler, bringing more brightness, length and fineness to the tannins, while 2018 was beautifully warm, resulting in wines with more plushness and roundness to them."
Whichever vintage you end up with, we're sure – as is Sarah – that you'll love these new wines from Wynns.
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Wynns Black Label Cabernet Sauvignon 2019
"This is absolutely a benchmark wine. People look to it to explain the whole Coonawarra region and it's really loved all over Australia. Some collect every vintage, having learned from their parents just how well it ages. The Black Label has a well-earned reputation for ageing as well as any wine in the world, and though it isn't our most expensive wine, it's certainly the one with all the heritage and reputation. It has plenty of depth and classic Coonawarra flavours, and given the cooler 2019 vintage, it has a bit more brightness, length and fineness to the tannins."
Food pairing
"While it's well known that our Black Label Cabernet drinks beautifully with salmon, the elegant '19 vintage gives us an opportunity to spice things up a little. A fresh piece of grilled salmon that has been marinated in lemongrass, soy, ginger and chilli is delicious with a glass of the '19, while an accompanying coriander salsa provides a zingy lift."
Wynns V&A Lane Shiraz 2019
"The idea behind the V&A Lane range was to make the wines in a style that's as different to our classic wines as possible. The grapes grow along V&A Lane, which is a wonderful part of our vineyards, and also the part that ripens first. It's where we start our harvest every year and it's the only spot we could pick so early and still make such a delicious wine. We're striving for lower alcohol and a very different flavour profile to what you might expect from a Coonawarra shiraz, with freshness and red fruits rather than dark, along with floral notes and a nice, cloud-like silkiness. It's proudly light, with a very light touch of oak and beautiful natural acidity, so we like to say that it's a shiraz for a pinot drinker."
Food pairing
"Sometimes an exceptional take away, some good company and a silky fresh V&A Lane Shiraz is all you need to start your evening right. Try fried chicken – Southern or spicy Korean style – for fun, low-fuss entertaining."
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Wynns Johnson's Block Cabernet Sauvignon 2018
"Johnson's Block is a very important vineyard for us because it's our oldest cabernet vineyard and was planted in 1954. We're very careful with these grapes, and are currently conducting a research project on the vines, because we want the vineyard to keep making beautiful wines for a few more decades. Every year, we pick a single vineyard that we think has best expressed itself, and in 2018, Johnson's Block proved itself to be the one that stood out the most. The wine has a lovely ripeness and darkness without being too heavy, and there's a floral character and lightness that really speaks of the vineyard. It's quite easy to pick Johnson's out for its delicate florals running alongside the darker fruits, as well as the very, very fine tannins and lovely softness on the palate."
Food pairing
"Slightly sweet with a tangy finish, a goat's curd cheesecake with strawberries will contrast beautifully with the fresh acidity of the '18 Johnson's Block. Strawberry notes are common to both the cake and the wine, making for a combination that's decadent without being cloying."
Wynns Michael Shiraz 2018
"Michael is our top shiraz. It's only made in the best vintages, and even then, we produce really small quantities. We're aiming for a small parcel of fruit, grown in the best seasons, to make the best expression of the varietal – that's the starting point. And the first Michael Shiraz was made in 1955, so it's an incredible icon in Australian wine history. We revived it in the 1990s to be one of Wynn's top wines, coming from our top shiraz vineyards, which have a lovely amount of vine age to give us a real intensity. Unlike Coonawarra cabernet, the shiraz tends to be medium-bodied with nice, red fruit notes, rather than being too dark or chocolatey. We're aiming for red fruits, ripe, sweet spices like cinnamon, and a lovely magnolia or jasmine-type floral character. Hopefully you can see the complexity of all these flavours coming together with very fine tannins that have the potential to become silky with a bit of age."
Food pairing
"Try a delicious Greek mezze platter with dolmades, marinated octopus, olives, fresh tomatoes, eggplant and dips like taramasalata, hummus and tzatziki. There is a big range of flavours on this delicious platter and our Michael is perfect for all of them. The wine accompanies and enhances each food without being too strong, while the fine tannins and soft acidity offsets the olive oil and creamy textures."
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Wynns John Riddoch Cabernet Sauvignon 2018
"This is the top wine that we make at Wynns and the pinnacle of how we can get cabernet to express itself. We hold it to a very high standard, so like the Michael Shiraz, it isn't produced in every vintage. That said, we're fortunate with the climate in Coonawarra, so I'd say we can make a John Riddoch maybe three seasons out of four, which is a pleasing strike rate. It's normally a blend of two or three vineyards to come up with the best expression of the varietal and it's a more powerful wine, with more intensity, but we don't want it to be a bigger and heavier version of the other Wynns wines. Medium-bodied, not too ripe and without too much alcohol – that's the ambition for all our wines. So when you get to something like this, it's still medium-bodied, but you can't question the power, intensity and depth of flavour. Both red and dark fruits, with lots of complexity winding through it, with nice tobacco-style notes and hints of light smokiness from the oak."
Food pairing
"John Riddoch is a medium-bodied cabernet with bright fruit and, as such, does not show dark or charry flavours. Therefore, I suggest a low-char, yet rich and delicious pairing like braised pork Scotch fillet with lemon zest, garlic, and sage, served with polenta."
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