An interesting article by the Financial Times discusses the way in which Australian palettes have evolved, noting subtle shifts in taste across the spectrum, in particular with regard to both acidic and alcohol levels. In the piece, wine reviewer Andrew Jefford looks at Californian and Australian wines, posing the question as to whether consistency is a handicap or an advantage for today's winemakers.
For those of you who enjoy a naturally higher acidity, kiwi winery Mission Estate adopt a French approach, balancing a soft, round pallette with to create a harmonious drop.
This is best demonstrated in their Sauvignon Blanc, with gooseberry, passion fruit and grapefruit aromas. Try it for yourself here.