Monday, 19 May 2014

TIM’S 21ST ABERFELDY – AND HIS ‘BEST YET’


GREAT wine that's ideal with a Winter-time's
slow-roasted beef brisket or beef stew.

Wc19May14



David Ellis

TIM ADAMS has been producing an absolutely marvellous Clare Valley Shiraz under his Aberfeldy label since 1989, and it seems fitting that his latest release – the 2010 – is both what he considers "his best Aberfeldy to date," and also his 21st vintage of the wine.

2010 was a spectacular vintage throughout the Clare Valley, and while a stand-out for red wines generally across south-eastern Australia, it was Shiraz in the Valley that had everyone talking. Tim took advantage of this great vintage to use the most outstanding parcels of fruit from old, premium dry grown vines for his Aberfeldy Shiraz, and threw his all into crafting a wine that many experts and buffs are already saying has potential for anything up to 20 years in bottle – only getting better and better by the year.

At $65 this is a wine to grab a bottle or three of while you've an opportunity, both for special occasion enjoyment now and for over the next couple of decades on other equally special occasions. With full-bodied dark berry fruit flavours, and balanced oak, tannin and acidity, and lovely Shiraz white pepper notes on the nose, enjoy it on its own, or at the table with a Winter-time's classic slow-roasted beef brisket or beef stew.

FRIED snapper or roast chicken with a creamy or
buttery sauce will have you drooling over this one.
ONE TO NOTE: BOUTIQUE Hunter Valley winery, Hungerford Hill has released its latest "Classic" series wines – drops that are actually made from fruit from the cool climate Tumbarumba region in the foothills of the Snowy Mountains.

Included is a 2011 Classic Tumbarumba Chardonnay, a worthy successor to the 2009 and 2010 that have had some of Australia's highest accolades heaped upon them, and which is shaping-up to be quickly recognised with equal plaudits. With beautiful ripe stone-fruit flavours coupled with suggestions of ruby red grapefruit and nutty bread, this is a real mouth-filler wine.

Pay $36 and savour with pan fried snapper or roast chicken, each with a creamy or buttery sauce that'll truly enhance both these food/wine matches.

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.
                                                    

Post a Comment

LinkWithin

Related Posts with Thumbnails