Champagne: Demi-Sec and Rosé Wines 7
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White Wines283 Viognier, Berton Vineyards, Eden Valley, South Eastern Australia, 2013 29.00 (100% Viognier) Highly esteemed in the old world, Viognier is quickly forging a reputation in Australia as a complex, full bodied and flavoursome alternative to Chardonnay. This alluring Viognier displays lifted aromas of apricot, orange blossom and peach followed by fresh flavours of citrus zest, tropical fruits fill the voluptuous palate and linger to create a long finish. Harvested on cool March nights to retain freshness and varietal character. 281 Unwooded Chardonnay, Currabridge, South Eastern Australia, 2013 28.50 (100% Chardonnay) Pale straw gold in colour, exhibiting all the ripe varietal characteristics you would expect – white peaches and stone fruits on the nose whilst the palate is full of punchy citrus and melon flavours which have a fresh and lingering finish. 278 Semillon, Brokenwood, Hunter Valley, 2012 42.00 (100% Semillon) James Halliday – 92 points A Hunter icon with a peerless reputation for great Semillon, Brokenwood was founded back in 1970 by three wine-crazy solicitors (one of them being James Halliday) who paid a then record price of AUS$970 per acre for a 10-acre block of land. Brilliant water like colour with faint greenish tinge around the edges and watery hue. The nose presents aromas of lemongrass, citrus, green apple and a touch of lime with some mineral end notes. Light, crisp and refreshing sweet fruit flavours initially on the palate, flavours of lime and green apple are followed by some citrusy mineral. Aftertaste of lemon, green apple and mineral. 293 Hen and Chicken Chardonnay, Larry Cherubino, Pemberton, 2013 38.50 (100% Chardonnay) Aromas of melon, citrus and minerals, follow through on the palate. A creamy mouthfeel, with a generous palate structure and a clean acid backbone. Complex flavour profile, with stone fruit, melon and citrus complemented by savoury components of minerality and toasty nuttiness. A long clean finish. Named ‘Winery of the Year’ in James Halliday’s 2011 Wine Companion, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. 280 Pinot Gris, The Lane Vineyard, Adelaide Hills, 2007 37.50 (100% Pinot Gris) Organic The Lane family winery, brainchild of well-known Aussie winemaker John Edwards. His long-held dream was to produce Australian wines with true elegance, bringing together the sun-kissed exuberance of Aussie fruit with the refined structure typical of Old World classics. Warm sunny days give perfect conditions for ripening the grapes, giving rich textures with hints of pear and delicate spice. Similarly, cool clear nights preserve natural acidity giving the wine poise, lovely freshness and clean mineral finish. 279 St. Andrews Chardonnay, Wakefield Estate, Clare Valley, 2007 59.00 (100% Chardonnay) Straw with a pale gold hue. The wine has an intense lifted white peach, nectarine and cashew nut aroma. It has an underlying attractive creaminess and subtle pineapple character. The wine is luscious and mouth filling. It has sweetish fruit flavours of peach, nectarine and citrus through and a creamy texture derived from the extended lees stirring post fermentation. Oak fermentation and maturation is obvious with a rich cashew character running throughout the palate. The wine has good acidity which balances the viscosity of the palate well. The finish is clean and crisp.
- 31 - NEW ZEALAND New Zealand’s wines have soared in popularity in recent years, with jet-set Kiwi Sauvignon Blanc as the most popular. While New Zealand’s signature Sauvignon style continues to impress, there is far more here to tempt wine lovers. Delicious white wines include spicy Pinot Gris and mouth-watering Riesling, while New Zealand Chardonnay can rival France’s top white Burgundy. Red wines like the silky Pinot Noir are also attracting attention from the world’s toughest wine critics. Although the famous Marlborough wine region on the South Island is renowned for its sassy Sauvignons, the wine regions of New-Zealand span almost the entire length and breath of the country.
the north. The South Island offers Marlborough in its north-eastern most corner, Nelson in the north-west and Canterbury and Central Otago in the cooler south. Yet despite such varietal and regional diversity, New Zealand’s wines display a common theme, marrying exuberant ‘new world’ flavour with stylish ‘old world’ elegance. Red Wines177 Pinot Noir, Family Estate, Saint Clair, Marlborough, 2011 39.00 (100% Pinot Noir) Deep garnet in colour with aromas of ripe red cherries, black-currents and raspberries with perfumed spicy notes and delicate fresh coffee. On the palate there are flavours of bright, lifted ripe red plum, red cherry and blackcurrant follows with well integrated fine textured tannin and well-balanced acidity. The finish introduces fresh coffee and vanilla notes with a pleasant length. 175 Merlot/Cabernets, Woodthorpe Vineyards, Te Mata, Hawkes Bay, 2009 44.00 (46% Merlot, 25% Cabernet Sauvignon, 18% Cabernet Franc, 11% Petit Verdot ) Robert Parker – 88 points Classically Te Mata Estate, their wines display fresh and intense varietal characters with hallmark finesse and winemaking elegance. Te Mata Estate’s commitment to quality is apparent in their expressive and approachable wines, which can be appreciated immediately upon release. An attractive cedar nose with dark berry fruits, savory, gamey with good definition. The palate is a little austere on the entry with noticeable tobacco leaf notes, but then broadens out to some lush, black cherry, bilberry and allspice notes and another dash of white pepper on the finish. 181 Pinot Noir, Eradus, Awatare Valley, Marlborough, 2012 45.25 (100% Pinot Noir) Suitable for Vegans Har and Sophie Eradus emigrated from Holland in the early '80s and settled in Marlborough. Today there are twelve hectares, the most impressive of which are planted on undulating, stony terraces along the Awatere river valley. Closer to the ocean than much of the wine region, the Awatere’s warm days, cool nights and dry, sunny climate are key to the luminous flavour intensity, elegant minerality and fresh acidities of Eradus’ distinctive wines. Sourced from the Brêloft Vineyard, the nose blossoms in the glass, compact at first but gradually evolving a very floral scent: rose petals augmented by tart cherries. Good definition. The palate is medium-bodied with vibrant acidity. Strong black cherry notes, complemented by a touch of citrus fruits and dried apricot. 178 Syrah, The Barnstormer, Apha Domus, Hawkes Bay 2012 48.00 (100% Syrah) A fruit-driven Syrah with aromas of liquorice, black pepper, plum and floral notes. Savoury oak adds complexity. Medium bodied with dark red fruits, chocolate and savoury tones. French oak imparts spice and vanilla. Soft supple tannins and a lingering finish make this an excellent food wine. 179 Pinot Noir, Ma Maison, Leung Estate, Martinborough, 2011 59.50 (100% Pinot Noir) Any serious Pinot Noir fan needs to remember the name of Ma Maison. Established over a decade ago by dentist Edward Leung, its philosophy of making handcrafted wines that speak clearly of its’ terroir. This Pinot is graceful, elegant with a leafy rhubarb & raspberry nose and winningly fruity, on the palate there are flavours of raspberry pip & cream, spice, smokiness and some cherry that all show an amazing depth & length, without high alcohol or overripe characters. There is enough acidity to give the wine its freshness, with well-extracted tannins to give the wine shape, structure and balance.
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