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?