Monday, 12 January 2009
RIGHT WHITE FOR A SEAFOOD PLATTER
A TEXT book vintage for a WA vineyard chosen back in the 1970s for all the right reasons for growing Sauvignon Blanc, has rewarded winemakers and consumers alike with the 2008 Capel Vale Pemberton Sauvignon Blanc.
CEO at Capel Vale, Simon Pratten is never backward at coming forward to praise the work of his father, Peter for laying the ground work for the company's success today, when over thirty years ago he secured the best sites in the South West and matched them to their ultimate varietals.
In Pemberton's case he chose a block with deep karri loams that was heavy and dark with rocks deep beneath, and which despite being influenced by quite chilly winds from the Southern Ocean, he knew was ideal for growing later-ripening Sauvignon Blanc.
And in 2008 the vineyard was blessed with clear weather, a moderate spring and an ideal summer – and little or no disease. "It gave us a generously flavoured Sauvignon with full mid-palate and great structure," says Simon.
At $22.95 this is a great seafood wine, with a fruit salad-like mid palate, a savoury herbaceousness and smooth crisp finish, all of which combine to making it particularly suited to an opening platter of oysters, followed by a nice cold prawn or lobster salad.
ONE FOR LUNCH: ALSO back in the 1970s another Peter, Peter Robertson was leading the way with the planting of grapes on his pioneering Barwang Vineyard in the Hilltops region near NSW's "Cherry Capital" of Young.
Soon others followed his success, and today vineyards in this area that's 450 to 600 metres above sea level, are producing outstanding wines: reward yourself with the exceptional 2007 Barwang Hilltops Shiraz that's rich with blackcurrant, blackberry and black liquorice flavours… and at $19.99 terrific value to enjoy with a holiday-season BBQ with your favourite beef cuts.
(NEED A FOOD/DRINK MATCH? Read us on http://www.vintnews.com.au)
 MADE for enjoying with seafood, particularly oysters, prawns and lobster.
 MATCH this one with your favourite beef cuts for a holiday-season BBQ.
Posted by Roderick Eime