Spring has arrived, and with it comes a very important change in drinking habits.
Longer afternoons, windows thrown open, the first lunches outside and those evenings where nobody seems particularly interested in going home. Suddenly, we're looking for wines that feel a little lighter, fresher and more energetic.
At Claret, we've been stocking the shelves accordingly.
From cool-climate Victorian Chardonnay and plenty of bubbles to bright, chillable reds and European varieties, these are some of the wines we're reaching for this spring.
Fresh whites for longer days
Spring is a pretty great time to drink Chardonnay.
The big, buttery Chardonnays certainly have their place, but when the weather starts warming up, we're drawn towards wines with freshness, texture and a little bit of energy.
Bindi Dixon Chardonnay is a brilliant example. Made in the Macedon Ranges by Bindi, it has that beautiful combination of cool-climate freshness and texture that makes Macedon Chardonnay so compelling.
And we're particularly excited about the new release.
Just over the ranges in Beechworth, Domenica Chardonnay offers another take on Victorian Chardonnay. There's a lovely sense of place to these wines — refined, fresh and beautifully suited to spring drinking.
Two regions. Two very different expressions of Chardonnay. Both worth having in the fridge.
Spring is for Bubbles
If there is one thing spring demands, it's bubbles.
There's something about opening a bottle of sparkling wine in the afternoon that immediately makes an occasion feel like an occasion. And while we love Champagne — very much so — there is a whole world of sparkling wine worth exploring beyond the famous French region.
French Sparkling
Domaine Pichot Vouvray Brut brings a little French variety to the party. Made in the Loire Valley from Chenin Blanc, Vouvray can be wonderfully fresh and mineral, with enough texture.
Australian Sparkling
We're also big fans of what Australian producers are doing with traditional-method sparkling wine. Stefano Lubiana is one of the Tasmanian names we're particularly excited about. Tasmania's cool climate lends itself beautifully to sparkling wine, producing wines with natural acidity, finesse and plenty of freshness. It's Champagne-adjacent without trying to be Champagne — and that's exactly what makes it interesting.
And, of course, Champagne
There are bottles you drink because they're delicious, and then there are bottles that feel like a bit of an event.
Billecart-Salmon is back on our shelves, bringing all the elegance you'd expect from one of Champagne's most respected houses.
For something a little more niche, we're also very happy to have Frédéric Savart on the shelves. Savart is a grower Champagne, with a much more vineyard-focused approach and tiny production compared with the big Champagne houses.
If you've been drinking Champagne for years, this is the sort of producer worth seeking out.
Pét-Nat, because rules are made to be broken
And then there's pét-nat.
Anim Pét-Nat is fresh, lively and a little bit wild — exactly what we want from a spring afternoon.
Pét-nat is short for pétillant naturel, a traditional style of naturally sparkling wine made using a single fermentation, usually with the wine bottled before fermentation has completely finished.
Light Reds: Because Spring Doesn't Mean Giving Up Red Wine
We don't believe warmer weather means putting the red wine away.
It just means reaching for different ones.
Light-bodied, fresh reds are fantastic in spring, particularly when served with a slight chill. They're bright, juicy and generally much more interested in being enjoyed than being over-analysed.
Tasmania's Marco Lubiana is right in our wheelhouse here — elegant, vibrant and full of the freshness that makes cool-climate reds so good.
Eminence Pinot Meunier is another one to look out for.
Better known as one of the traditional Champagne varieties, Pinot Meunier can make seriously charming red wine in its own right. It's bright, aromatic and beautifully suited to a spring table.
Beaujolais
Clos du Fief Beaujolais-Villages.
Beaujolais is practically a synonym for easy spring drinking. Fresh, fruity and low in tannin, it's delicious slightly chilled and works with just about anything you can put on a table.
Chalmers Mother Block Red
And for something with a little more Mediterranean influence, Chalmers Mother Block Red brings plenty of character without feeling heavy. It's exactly the sort of bottle we want around when the weather is warm but we're still craving red wine.
Our spring rule: if it tastes great with a slight chill, it's probably worth drinking.
When Spring Gets a Little Warmer
As the temperature rises, we're also reaching for wines made from Rhone varieties — grapes that seem to have been designed for sunshine.
Yangarra Estate in McLaren Vale is a great place to start. Biodynamic Pioneers and icons of the region.
Their Ovitelli Grenache is a beautiful example of how Grenache can be both generous and elegant, while the Ovitelli Grenache Blanc and Roussanne show a completely different side of the variety family. These are wines with texture and personality, but importantly, they don't feel weighed down. Feeling adventurous, we recommend you start here.
So, What Are We Drinking This Spring?
For us, spring drinking isn't about following a set of rules. It's about looking for freshness, energy and wines that suit the moment.
A bottle of Chardonnay with lunch.
Something sparkling when friends arrive.
A pét-nat on a sunny afternoon.
A slightly chilled red with dinner.
And something textured and European when the day starts to warm up properly.
The best spring wine is ultimately the one that makes you want another glass. And we've got plenty of those at Claret. Spring is here. Come and find your bottle.
