Time to RETHINK 🇦🇺 & 🇳🇿 WINE!!!

[@Blair338RUM]

The Gamay from By Farr is an absolute beauty Matt.

[@drmatthewhorkey]

😮😮😮

[@burtonic2641]

enjoyed this - very informative

[@drmatthewhorkey]

🙏🙏🙏🙏🙏

[@alexlarsen6413]

Australian and New Zealand bottles have completely changed my relationship with the screw caps, as opposed to the cork. I guess there's still a question of really long term aging - meaning beyond 10 - 15 years, but...so far so good. I'm sold. Especially when it comes to new technology, oxygen absorbing screw caps...etc. Wines themselves -- amazing quality!

[@drmatthewhorkey]

We will see but I’m impressed with the ones that I have tasted aged under screw cap. I am all for the Wines from the oceanic

[@alexlarsen6413]

@drmatthewhorkey Same. 👍 If anything, it would appear wine might be aging even better under the screw cap, at least in my limited experience.

[@solomonmengeu1003]

Fun and interesting video, as well as some interesting discussion points. I think another part of Australia's wine identity crisis could be over segmentation or polarizing opposites. As on the one hand you have Yellow Tail, Jacob's Creek, Hardys et al and then on the other hand you have Penfolds, Henschke, Torbreck, etc. which are luxury/premium wines. The sweet spot middle of the road wines don't get the same sort of marketing or hype. Is true, maybe, I don't know? As Anthony brings out Aussie wine real forte is being able to appeal to a wider diversity of palates and tastes than 10 or 20 years ago. I personally find the new wave savory Italian varietal wines from McLaren Vale, Adelaide Hills and cool climate Grenaches and Sangiovese rose are all very smashable. Coonawarra CS is excellent and unique, ditto for whites and reds from Margaret River. Claire and Eden Valley Rieslings can hold their own against Germany, Austria and Alsace. Yes, the fruit bomb Shirazes are still around, but more and more it is being dialed down. Fuller bodied vs. balanced racy Chardonnays? Well, that can be debated endlessly. Great video and thanks for sharing, Cheers!

[@drmatthewhorkey]

Wow you covered a lot here! Ironically I just had lunch with Henschke! There is a new wave happening in these countries and the wines reflect that! I am blown away recently by some Aussie Chards but Anthony brought up good points about the stylistic evolution.

[@Adayforit]

If you can get your hands on Neudorf Moutere Pinot Noir and Chardonnay (top rated NZ Chardonnay along with Kumeu River) from the Moutere Valley (Nelson) you will see what that region can really do 👍 But as a Kiwi, I’m with you on Martinborough Pinot - Dry River, Ata Rangi and Devotus especially. Appreciate this video, thanks

[@drmatthewhorkey]

Big fan of Kumeu River

[@nichotime]

Great again. Thanks 4 Your expansive search for nice, surprises! Ideas! Learning for the joy of it. Appreciation is everything! "Under 20 bucks" is where improvements show up. Go Doc!

[@drmatthewhorkey]

Thank you for watching!

[@BuzzWithYourCuz]

Out of the tastings, I'd like to try that Malbec Noveau. And, you're right, those countries can do a lot more than what the average person thinks they can do for wine. Bucket list trips for sure but until the plane ticket arrives, I'll look out for some of these in my local ABC or Total Wine. Cheers. - Cam

[@drmatthewhorkey]

Good luck! Hope you get to try!

[@DecibelWines]

Kia ora Cam - we can help you get your hands on the Malbec Nouveau! What state are you in?

[@DecibelWines]

Hey Cam - let us know where in the states you are and we'll hook you up!

[@mikeanniekatie]

Can’t find a retailer in the U.S. carrying most of these. Any links?

[@drmatthewhorkey]

Copy and paste the wines and use Wine Searcher

[@DecibelWines]

Hey Mike! We can help you get your hands on the Malbec Nouveau! What state are you in?

[@prccap]

If your Chard tastes like butter it is a very quick pass for me. Mostly because, coming from the beer world, Diacetyl is a huge fault

[@drmatthewhorkey]

A lot of people still love it

[@GustavoLorenzo79]

Don’t you think that in some cases that butter creamy taste gives it more elegance?

[@prccap]

@@GustavoLorenzo79 I can only taste a flaw

[@marknelson8724]

Different wines do different things. A higher acid wine will work with food. An oaky wine would be better with cheese and crackers or perhaps the traditional giant hunk of charred red meat. Do I want a big potent red wine when the temperature is over ninety degrees? Nope. Now maybe a person is into just one category of wine but maybe when you taste a wine you want to ask if it seemed like the winemaker achieved their goals. I knew a guy who would taste a wine and say, "What can this wine do for me?" This was a good conversation.

[@drmatthewhorkey]

Ohhh I like that question that was posed

[@mitchellsharman1818]

Please tell me where I can find those prints!

[@drmatthewhorkey]

Hahahah no idea

[@damfadd]

My problem is that you are comparing South Australian wines with cool climate Victorian wines which kick their ass all over the shop and you don't even talk about them who gives a crap about Barrosa wines.. we in Victoria don't drink those wines they're too big they're not interesting and they're boring. look to Victoria for cool climate wines peppery interesting like the Heathcote region yes they're very big wines but they compete against the hot Barossa and McLaren Vale wines... And the other reasons like the Yarra valley which produced beautiful cabernets and shiraz's let alone pinot noir and the Mornington Peninsula Pinot And western Victoria with their amazing Shiraz and Cabernets... These regions have been overlooked but were the origin of Australian wine and still produce some of the best wines in the world

[@drmatthewhorkey]

Australia is such a big country and there are so many exciting cool climate wines to be had. You are right!

[@markntexas8265]

This dude Is as big a pass for me as his thin hollow mid palette acid bombs

[@drmatthewhorkey]

????