Forester Cabernet Sauvignon - Matua Sauvignon Blanc

WHILE wonderfully rewarding now, this one will only
get better year on year through to around  2024.

GREAT ONE FOR THAT ROAST LAMB DINNER

David Ellis

IF you've a special-occasion dinner coming up and roast lamb with rosemary, baked vegies and a mint-infused gravy's on the menu, for a wine to go with it don't look past Forester Estate's 2012 Cabernet Sauvignon from WA's Margaret River.

From a great growing season the company says was "extremely kind" with good winter rain leading to a slightly warmer than normal summer, this is an interesting drop  blending 91% Cabernet Sauvignon, 4% Cabernet Franc, 3% Merlot and 2% Petit Verdot.

And it's all resulted in rewarding cedary oak, cassis, tobacco and currants on the palate, combined with red berry, violets and delicate floral characters, and with a firm and long finish.

While certainly a great companion now with that roast lamb and trimmings, give it another year in-bottle and it'll only get better year-on-year through to around 2024. It's a recommended $38.

A QUARTER lighter in alcohol and calories,
and perfect with all kinds of seafoods.

ONE TO NOTE: FOR those who like to watch their alcohol intake, and the calories, New Zealand's Matua has released a lighter than normal Sauvignon Blanc from the famed Marlborough region that makes for a great match with all kinds of seafoods.

With nine per cent alcohol that makes it 25% less below the usual, this one still retains lovely crisp tropical passionfruit and gooseberry flavours, and interestingly is from the company that planted New Zealand's first Sauvignon Blanc back in 1969, and certainly shaking-up the industry in doing so.

In fact today more Sauvignon Blanc – both locally grown and huge amounts from New Zealand – is now sold in Australia than any other white variety, having knocked Chardonnay off its perch back in 2012.

Pay $22 for this current 2013 Matua Lighter Marlborough Sauvignon Blanc.

 for week beginning 30 March 2015