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| CLASSIC white for seafood and other lighter dining options. |
Wc03Mar14
David Ellis
THE 2013 vintage proved another classic year for white grapes in WA's Margaret River, and for one local maker, Forester Estate it's resulted in a range of equally classic whites – amongst them a really outstanding 2013 Semillon Sauvignon Blanc.
February gave plenty of days during this warmest period of vintage for fruit to ripen exactly as the winemaking team wanted, helping result in that Semillon Sauvignon Blanc with its refreshing palate of passionfruit, lychee and citrus fruit flavours, and a touch of thyme – and equally reflected in wonderfully matching aromas from the glass.
Fruit was sourced from several neighbouring properties in the Margaret River's Yallingup northern sub-region, predominantly Semillon (53%) and Sauvignon Blanc (45%,) with a small 2% Chardonnay in the blend as well; a rewarding drop at $23.99 to enjoy with seafoods and a broad range of other lighter dining options.
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| TASTE of Spain in this Aussie red to enjoy with Mediterranean pizzas. |
ONE TO NOTE: SPANISH sparkling winemaker, Freixenet that makes more sparkling wines than any other maker in the world, and makes and bottles here in Australia on the Victorian side of the Murray River under the Azahara label, has branched out into the production of Australian still wines.
With a large mixed-farm property producing avocados, mangoes, citrus and grapes, Azahara (its Spanish for orange blossom) has just released a 2013 Pinot Grigio and a 2013 Shiraz, each selling for a modest $15 and which winemaker, Dr Phil Spillman says he's "fashioned to partner bright, fresh dishes... while showcasing the character of the farm property and the Spanish heritage of the owners."
We particularly liked the Shiraz that has nicely distinctive black fruits and typically Shiraz black pepper on the palate, and with a medium body and soft tannins is an easy-drinking style. Think Spain, and enjoy with a Mediterranean pizza topped with tomato puree, grated Mozzarella, semi-dried tomatoes, Kalamata olives, yellow capsicums, a little crumbled goats cheese, artichoke hearts, black pepper and torn fresh basil leaves.
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.
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