Monday 29 July 2013



RICH, elegant, opulent and great with
slow-roasted lamb: what more can we say ?
David Ellis

FOR just the third time, Rymill has released a limited parcel of wine that came from an exceptional vintage, and was then carefully cellared in ideal conditions for up to eight years, in this case the wine being its Rymill Coonawarra Maturation Release Cabernet Sauvignon 2005.

And the more-interesting is that this wine was one of the first made at Rymill by now-Senior Winemaker, Sandrine Gimon, who described it back in 2005 as "unapproach-able" – but who could see then the potential it had if, with its cool-climate backbone, it could be allowed to slowly evolve through its full spectrum of secondary fruit flavours.

That decision to give it the time it needed has certainly proven rewarding, both for Sandrine and her team, and consumers eager for wines of the richness, elegance and opulence of this one: vibrant ripe black cherry and dark chocolate flavours melt onto the palate with subtle exotic spices, notes of almonds and well-balanced acidity.   

At $45, with its full body and wonderful tannins it's a great wine to put with a special-occasion slow-roasted lamb with root vegetables, or duck ragout with fresh pasta. And
DEVELOPING an almost-cult following,
perfect with grilled lobsterbasted with olive oil,
lemon juice, dill and salt and pepper.
whilst its already had 8 years in-cellar, it'll develop even more nicely over another 10.

ONE TO NOTE: BLUE Pyrenees is gaining itself something of an almost-cult following with its cool-climate Viognier from Victoria's high country, and its just-released 2012 already has devotees rushing to this luscious white that's all about upfront fruit flavours.

So much so that while it was originally intended for cellar-door sale only, with buyer reaction it's been decided to release it through major liquor outlets as well. Chief Winemaker, Andrew Koerner believes the 2012 is one of his best-ever Blue Pyrenees Viogniers, nicely luscious with sweet pear and nutty confection flavours, a quite rich creamy texture and a hint of sweetness.

Pay $18 and team it up with grilled lobster basted with simply olive oil, lemon juice, dill, salt and black pepper.


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