The white wines of Australia offer abundant fruit and enough mouthwatering acidity to keep things in balance. That gives the Chardonnays a distinctive lift and plays to the strengths of fruit-centered grapes such as Riesling, which the Aussies make in a dry, steely style, and Viognier, which can be as fragrant as a peach orchard.
For the full article, check out the new issue of Wine Spectator, on newsstands November 3, 2008.
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