Monday, 9 June 2014

A BUBBLY TASTE OF TASMANIA AND VICTORIA



Wc09Jun14

GREAT for the party-room
or celebratory dining table.


David Ellis

AUSTRALIANS are taking increasingly to the enjoyment of sparkling Rosé, a wine that can have an almost additive allure to it, and one that can prove wonderfully rewarding both in a party-room environment and at a celebratory dinner table.

Chandon have recognised this and last year released a new label it called Vintage Collection, which it dedicated to bubblies that it saw would be a distinctive and exceptional expression of each season, the first being a 2008 Chandon Cuvee 500.

Now its released its second Vintage Collection, a 2010 Chandon Les Trois ("The Three") Rosé – a blend of maritime climate Tasmanian Chardonnay and Pinot Noir giving acidity and freshness, Chardonnay from Victoria's King Valley whose  high altitude Whitlands Plateau add complexity, power and weight, and cool Victoria Upper Yarra Valley Pinot Noir that rounds out all this with characters of floral and spice.

"We believe we've brought together a beauty and interest in flavours which are uniquely Australian," said Chandon Senior Winemaker, Dan Buckle. "The interplay between these three regions makes for a really interesting expression of sparkling Rosé." 

He's spot-on; pay $45, and let the celebrations begin.
PERFECT simply with some matured hard
cheeses or rosemary-infused lamb roast.

ONE TO NOTE: WA's Margaret River Forester Estate has released a fab 2009 Yelverton Reserve Cabernet that is a marvellous drop to settle down with in front of the tele with a selection of matured hard cheeses, or if you are dining with family or friends, with a rosemary-infused lamb roast or rare beef fillet steak.

With currants, bay leaf, menthol and savoury oak on the palate, this wine developed real character through being stored in temperature-controlled cellars for four years before release. A great drop that's well worth the $62 asking price.

And while wonderfully and rewardingly enjoyable now, with careful cellaring you'll find it even more so in three or four year's time.

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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