McPherson Wines makes the case for being a major player in the Australian wine industry, but one that gives grapes the care and attention of a micro-producer. McPherson, the website claims, is Australia’s “least well-known top 20 winery.”
“You won’t see us on billboards in Times Square or positioned front and centre in marketing campaigns across the media.”
McPherson Wines
OK, bring it! For $11, what have I got to lose?
That’s my approach this month to the World Wine Travel blogging group’s focus on Victoria, Australia, a diverse region known as much for high-quality boutique wineries and cool-climate Pinot Noir as it is for mass-produced, steak-loving reds.
When my local wine retailer told me just days ago that she had a Victoria red on the shelf, I grabbed it. Now I was ready for the Twitter chat on Saturday, 4/23, starting at 8 am PT/11 am ET. You’re invited to join by following the #WorldWineTravel hashtag.
Land of contrasts
Located in the southeast corner of Australia, with a largely Mediterranean climate, Victoria produces a variety of wines and styles across a range of climates. Victoria is one of six states in Australia, four of which produce wine. This Australian state has almost the same area as the state of Texas; under a quarter the size of South Australia, to its west; and less a third the size of New South Wales, to the north. (Source: wine-searcher)
Within Victoria, there are 21 wine regions ranging from hot/dry Murray Darling, a region known for inexpensive grapes used for large-production wines, to cool Yarra Valley and Mornington Peninsula, where conditions are perfect for Pinot Noir and Chardonnay. Grampians, Heathcote and King Valley are warmer and best known for familiar Australian reds – Shiraz (Syrah), Grenache, Cabernet Sauvignon. (Source: foodwineclick!)
A big producer
McPherson’s grapes are grown in Central Victoria and the Murray Darling, in vineyards bordered by the Goulburn or the Murray rivers or in the high-altitude Strathbogie ranges and the low-lying Goulburn Valley. They also source fruit from vineyards across Victoria through long-standing partnerships.
Winemaker Jo Nash makes every wine in their more than 700,000 dozen cases each year. She makes wines in 225-liter barrels and 100,000-liter tanks, using differences in their vineyard sites to create balance in the wines.
The wine: 2019 McPherson Family Vineyards Andrew McPherson Shiraz
The label on this wine states, “Andrew loves a long family lunch. His warm and generous nature makes him the perfect host.”
My tasting notes: Ruby in color. Dark cherry, plum and charcoal on the nose and palate. Medium acidity. Smooth tannins and a bit of heat on a medium finish. Not overly complex but certainly “warm and generous.” A good, low-budget wine for a casual family lunch, especially if sitting around the barbie (barbecue) and grilling meat. Also paired compatibly with pasta and meat sauce. Alcohol: 14.5%. Price: $11.
The spouse and I have been tasting a lot of Syrah lately from our new home state of Washington. Just for kicks, I decided to open this McPherson Shiraz alongside a relatively low-priced Washington Syrah: the 2019 Airfield Estates Syrah from the Yakima Valley. This family estate was selected as the site for a flight school during World War II due to its sunny days and fog-free nights.
My tasting notes: Deep ruby in color. Cherry and plum on the nose, followed by cherry and cola on the palate. More grip (tannin) and more acid than the McPherson Shiraz. Medium finish. Alcohol: 14.6%. Price: $15.
What have all the World Wine Travel bloggers been tasting this month? Let’s find out:
- Wendy at A Day in the Life on the Farm writes An Australian Farm to Table Dinner.
- Robin at Crushed Grape Chronicles shares Celebrating Rutherglen Red Wines with Bobbie Burns and a Stovie.
- Camilla from Culinary Adventures with Camilla writes Turmeric-Kissed Salmon, Coconut Rice, and a Pinot Noir from Victoria.
- Susannah at Avvinare shares Finding Value in Victoria, Australia.
- Linda at My Full Wine Glass writes Can Low-Priced Shiraz Really be a Good Value?
- Terri at Our Good Life shares Bone-in Grilled Pork Chops Paired with The Butterfly Effect Shiraz.
- Jeff at Food Wine Click! writes You Say Shiraz and I Say Syrah….
I love that you tasted from both Victoria and Yakima Valley! These super affordable wines from 2 different countries seem to have one thing in common and that is abv. Is that the market for lower-priced wines? I suppose it is not surprising that the Yakima wine had more tannins and acid due to the climate, but I was surprised that the abv was higher.
Not much higher abv, Robin. In both locations, Victoria and Yakima, the grapes are able to ripen well due to summer heat.
I had a McPherson wine as well (my MWC Shiraz). They’re correct that they are under the radar! Anyway, mine was a nice wine as well.
I like what McPherson says about their care and marketing, and what they say on their website is great marketing!
Yes, indeed. For a major producer, McPherson certainly emphasizes the care and skills of its winemaker and her talent for sourcing grapes for wines at various price points. Clever marketing!
I like McPherson’s philosphy. I’m interested in your comparison of the two wines and would like to know your thoughts.
In general, Wendy, I find Washington Syrah to have high acidity and a savory, herby quality. The Andrew McPherson Shiraz is earthy and full-bodied, a perfect wine for grilled meat.