AT $200 IT’S BEST OF THE BEST

Wc24Mar14

WORTHY of the Best name and
created for that very special occasion.

David Ellis

IT'S not every day we've the chance to enjoy a $200 wine, but just such an opportunity came our way a couple of weeks back when we shared a bottle of 2012 Best's Thomson Family Shiraz from Best's Wines at Great Western, in the Grampians north-west of Melbourne.

And what a WOW factor it turned out to have: made from fruit hand-harvested off just fifteen rows of some of the oldest, most-gnarled Shiraz vines in Australia, having been planted by Henry Best a-near 150 years ago in 1867, it has an almost explosive bouquet of dark fruits, bitter chocolate, dried flowers and intense white pepper.

Savour these with a swirl of the glass, and then be wonderfully seduced on the palate with mouth-filling, yet quite mellow, fragrant dark fruit flavours, and delightful tannins… just perfect with roast suckling pig on a spit, fresh garden veggies and a rich gravy.

TASSIE beauty that's ideal with carpaccio of
Tasmanian salmon with a white wine
vinaigrette, capers and chervil.

The Thomson family who bought the winery from Henry Best in 1920 are now "5^th generation custodians" of Best's vineyards and made the first Best's Thomson Family Shiraz in 1992 to celebrate 100 years of the Thomson's settling in Best Western; they've made just twelve since from a dozen particularly outstanding quality vintages.

A very special wine for a very special occasion, the more so with 5-20 years cellaring.

ONE TO NOTE:  IF you've carpaccio of Tasmanian salmon on the menu as a starter for that next dinner party, a great drop to offer it with is a Bay of Fires Tasmanian Cuvee Rosé – particularly as it's from the salmon's home State and priced so nicely at $29.99.

Made from highest-quality fruit sourced from across Tasmania's four major viticultural regions, this is a great cool climate bubbly with loads of red berry fruit flavours, earthy mushrooms and crisp acidity; the creamy mouth-feel making it ideal with that carpaccio of Tasmanian salmon, that winemakers Ed Carr and Peter Dredge suggest be best served with a white wine vinaigrette, capers and chervil.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.