The Aussie Signature?

I may be crazy..

It seems every red Australian wine carries a typical scent signature.  Whether it's Shiraz, Grenache, Mourvedre, or any of the permutations of "GSM" blends, I can nearly always sniff out an Aussie.

The tell-tale scent can best be described as, "blackberry preserves, with a hint of pepper and dash of asphalt."  Yes, asphalt isn't the most savory of descriptors, but I believe it aptly completes what my nose detects in most any glass of Aussie red.

So the question is this:  Does anyone else detect this Australian scent signature?  Any hypotheses as to what actually causes it?  Or is it just me?

Comments

[Mithrandir]

Yes. Not everything I've tasted from Australia has it, but most do. I usually refer to it as "Aussie Funk" in my notes.

I think the asphalt is spot on.

[Lenn]

Beau,

I think you've hit it on the nose (pun intended) but it's particularly true of Aussie Shiraz I think.

I've never identified it as asphalt...but that definitely works.

[beau]

How about 'funky Aussie asphalt'?

I wonder if it is an identifiable scent compound that's unique to Australian grapes, or if it comes through in the vinification. It's such a mystery!

[Julian]

Hmm, definitely come across blackberry jam and pepper in a fair few Aussie Shiraz wines, but one of the interesting things about Shiraz here in Australia is that many people think it's a "chameleon," without a clearly identifiable varietal stamp. Certainly, put a Hunter Valley Shiraz made in the traditional style (medium bodied, acid driven, a "lighter" wine) up against a Barossa version and you could well be forgiven for thinking they were made from utterly different grapes.