|COOL idea with seafood, a herbed|
pork casserole or Japanese dishes.
NSW's Southern Highland Wines has released a crackajack 2011 Oldbury Reserve Sauvignon Blanc that's very much in the style of its 2009 – the most-awarded wine in the company's young eight-year winemaking history.
Located in picturesque high-altitude and cool-climate country outside the little hamlet of Sutton Forest, Southern Highland Wines produces a credible eight white varietals and styles, and five reds, under their S H W and Oldbury labels, the latter crafted from the best fruit from their 40ha of vineyards.
Winemaker Dominic Bosch used skin contact, cold maceration and low temperature fermentation to create the 2011 Oldbury Sauvignon Blanc, that exudes a stylish personality with nice varietal lychee, kiwi fruit, thyme, lemongrass, lime and asparagus aromas that follow through with a smooth seamlessness on the palate.
If you're into seafood, match this one with banana prawns, oysters or pan-fried snapper, or try it with a herbed pork casserole, Japanese dishes or blue cheese; pay $28. If you have trouble finding it locally, it can be ordered online through www.shw.com.au, with freight costs additional.
|CLASSIC Evans & Tate to enjoy|
with barbecued beef ribs or grilled tuna.
ONE FOR LUNCH: FANS of Evans & Tate will know how the company's WA Margaret River vineyards enjoyed ideal vintages from 2007 to 2009, and now the just-released 2010 Evans & Tate Classic Shiraz Cabernet reflects a fourth great vintage that year too, with warm weather and low rainfall meaning low fruit yields that offered-up outstanding flavour ripeness and tannins.
At $19.99 this is a wine with a beautiful palate of forward Shiraz black-fruit flavours, making for an ideal match with barbecued beef ribs or grilled tuna.
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