Verdelho In Australia

by Donald
(UK)

Hi there -I wonder if you could help me? I am a bit of a wine nut, love wine different varieties and so I am very impressed with your web site.

I am the Programme Secretary for a wine society in the UK. I am doing a “slot” at our next meeting which is a member's night, where individuals present a wine that has recently impressed them.

I shall present the Margan Family Verdelho 2006 from the Hunter valley, which is drinking very well at the moment.


Can you possibly throw some light on why a grape that originates from Portugal and is famous for its role in the fortified wine of Madeira, ends up making such an attractive wine “down under”?

I am also curious as to how long the Verdelho vine has been in existence in Australia, does anyone know who was responsible for its introduction?

Darby's Reply

Many varieties in Australia were imported in the nineteenth cetury and set into "nursery blocks" for propogation. As vineyards were established they drew on these blocks for propogating material sometimes with little regard for the original purpose of the variety. Sercial and Ondenc aree other fortified varieties used in the past to make dry wines in Australia.

Many varieties acquired new and often confusing names. Ondenc became Irvines white, Crouchen was known as "Clare Riesling", Hunter Riesling was made from Semillon, etc. Grapegrowers tended to plant what their father, or the bloke down the road, grew and call the variety what they pleased. The result was a confused mess.

By the 1970's the wine revival bought an appetite for more rigour in naming and making better wine. An ampelographer from France sorted out the most glaring errors. Over the past decade or so DNA technology has set things even straighter. A serious effort is now being made to use appropriate varieties for teh various styles of wine.

Verdelho has been used to make dry (ish) white wines for many years in the Swan Valley region of Western Australia and in the Hunter Valley. Some of the original vines were imported to WA from South Africa. This is the case with Chenin blanc and it could have also occured with Verdelho.

Both are fairly warm areas, and verdelho is capable of making dry wines with enough acidity in these environments. There are about 350 wineries throughout Australia using the variety. Some for white port styles but many for a fruity dry white.

Dry verdelhos do not get good reviews or ratings. They are somehow regarded as less serious than Chardonnay or Sauvignon blanc.

I like Verdelho myself. I will always buy it preference to Sauvignon blanc or Chardonnay, for example to drink with fish and chips or with spicy asian food.