Australian sparkling wine: Arras, Jansz, Blue Pyrenees.

Image from houseofarras.com.au.

House of Arras - Tasmania.

Established in 1995, Arras produces some of Australia's finest (and dearest) traditional method sparkling made under the watchful eye of founder winemaker Ed Carr. The story goes that Ed went to cool-climate Tasmania in 1988 to look for suitable sites... Nowadays, blocks of Chardonnay, Pinot Noir and Pinot Meunier are selected from six regions 'with varying terroir from inland to coastal, and warm/dry to cool/wet.'

Australia: 10 Shiraz, Grenache (etc.) reds.

'Bush vines' photo courtesy of d'Arenberg (links to site).

d'Arenberg - McLaren Vale, South Australia.

The Osborn family has farmed vineyards in the McLaren Vale since 1912, and chief winemaker Chester has been running the operation for over 40 years. Their eccentric and wide range is sourced from over 25 varieties including many Mediterranean and other French, Spanish and Italian grapes, some of which are picked from very old bush vines.

Australia & New Zealand: 12 Rieslings.

This is the first of a few 'themed' posts featuring my favourites from a recent Australia and New Zealand wine tasting in Dublin.

Why not start with a dozen classy white wines made from the ultimate wine-geek variety Riesling - does it now figure on people's wine shopping lists, or is everyone still obsessed with Sauvignon Blanc and Pinot Grigio? If it's the latter, you're missing out.

Roussillon: Domaine Bila-Haut (Chapoutier), Bruno Andreu, VICA.

Domaine Bila-Haut (Chapoutier)

Chapoutier made a move on the Roussillon more than 20 years ago establishing a vineyard and winery base in Latour de France in the north (first vintage 2001). Further projects and wines followed from nearby Lesquerde to Collioure and Banyuls-sur-Mer on the Côte Vermeille coast, some from owned vineyards and some in partnership with other growers.

Languedoc: Famille Fabre

Now run by Clémence Fabre and husband Louis-Jacques, this centuries-old wine family owns five vineyards in the Minervois and Corbières in the Languedoc. Recent departures from traditional winegrowing include estate-grown barley and hops, which are supplied to a Béziers brewery; and Clémence's brother André set up a cidery producing 'real' ciders two years ago. Hence, the quirky 'Pet Nat' (pétillant naturel) Vranja reviewed in this post, a "natural sparkling wine made from quince, apple and pear..."