New World: Cabernet/Shiraz Blends
2019 Gold 2 Silver 1 Bronze 0 Commended 3
2018 Gold 0 Silver 1 Bronze 0 Commended 1
In the early days of the Sommelier Wine Awards, this was one of the more interesting categories: a source of good, reliable bistro wines with occasional flashes of brilliance; of decent value and cheery bonhomie.
Over the past few years, however, it’s been a shadow of its former self. Last year, in fact, the numbers were so small that we just included them in the Australian Cabernet section.
This year, happily, was better. We got a broader spread of entries (Chile, Australia, South Africa) and even managed two Gold-Listed wines, which is the best we’ve had for several years. The value for money is pretty good, too. When done properly, these are very much wines with mass-market appeal at prices that can allow for a decent margin, too.
FROM THE TASTING TEAMS
‘These used to be big fruit-bomb bruisers, but they’re generally more restrained in style these days, less jammy and more fragranced. It’s a welcome change.’ Dave Cushley, Prestonfield House
‘I don’t think it’s easy to produce fine wines with this blend, but these are definitely good as everyday wines.’ Sylwester Piasecki, Zuma
‘I think people expect these to be jammy, sweet and fruity, and there’s not a snobbery about it. You get good fruit, and they go well with a steak or a burger. They’re generally quite food-friendly wines – like a good tool in your toolbox.’ Jade Koch, team leader
‘They’re two varieties that don’t necessarily need oak to work, as Shiraz has lovely fruit and natural spice, while Cabernet has the tannins to structurally build the wine.’ Timothy Connor, Heddon Street Kitchen