This month our hosts were Graham & Lynn who were hedging their bets for the end of October by chosing wines from Australia and New Zealand...
Sparkling Wine
Sauvignon Blanc Aerated – Sauvignon Blanc, Marlborough, New Zealand, 2018, 12%, Lidl, £9.99
An unusual grape for a new style of sparkling wine. This sparkling Sauvignon Blanc boasts lovely tropical, citrus and mineral characters with a fine mousse. All the notes of a New Zealand savvie but with the added boost of a tickling fizz, an alternative to Prosecco? Enjoy by itself, with canapes or fresh seafood.
White Wines
Oyster Bay - Sauvignon Blanc, Marlborough, New Zealand, 2019, 13% Sainsbury. £9.00 -> £6.75
Oyster Bay captures the special character of New Zealand’s cool climate viticulture… elegant assertive wines with glorious fruit flavours. This was the first Oyster bay wine which happened to win as the best Sauvignon Blanc in the world, its brilliant clarity, extraordinary aromatic flavours and refreshing zest are thrilling and enthralling. It is produced in the Wairau and Awatere valleys in Marlborough. See http://www.oysterbaywines.com/uk/ for more details. Lynn’s personal favourite!
Tempus Two quartz series – Chardonnay, South Australia, 2018, 13%, Sainsbury, £9.00 -> £6.38
Tempus Two Quartz series offers elegance with a touch of refined boldness. An approachable, fruit driven and contemporary wine bringing a little luxury to the everyday. White peach, lemons and a zesty, persistent finish. The quartz series is a new range of wine for the UK only, made by Andrew Duff. Tempus Two was founded in 1997 in Hunter valley by the McGuigan family and is now the fastest growing wine brand in Australia having grown by over 140% in the past 5 years. See https://www.tempustwo.com.au/ for more details.
The Y Series Viognier – Yalumba Viognier, Barossa, South Australia, 2018, 13.5%, Sainsbury £8.50 -> £6.38
Corn silk yellow in colour with green hues. Aromas of white flowers and honeysuckle dominate the nose, with ginger and five spice to finish. The white flowers and ginger lead into a creamy mid palate with a silky textural finish. The wild fermentation and lees aging give the wine an extra level of complexity on the palate. Drinks perfectly with harissa chicken or crispy rice pancakes with potato and chickpeas. Yalumba presented to our group in November 2011. See https://www.yalumba.com/ for more details.
Red Wines
Oyster Bay – Pinot Noir, Marlborough, New Zealand, 13%, Sainsbury, £9.00 -> £6.75
Oyster Bay Marlborough Pinot Noir is elegant, cool climate Pinot Noir at its best. Fragrant, soft and flavourful, with aromas of ripe cherries and sweet fruit tannins that provide structure and length. Following pre-fermentation maceration, the must was inoculated with a range of pure yeast cultures. The open ferment was hand-plunged up to three times a day and a small portion of the blend was run off to complete fermentation in French oak barriques. After 7 days total maceration time, the wine was pressed off into tank and French oak barriques to complete malolactic fermentation. The wine was then matured for 11 months and racked prior to final blending.
Barossa Valley Estate – Cabernet Sauvignon, South Australia, 14%, Sainsbury £11.00 -> £8.25
It's very much a commanding style of wine, but also highly expressive and wonderfully complex. Barossa Valley Estate Cabernet Sauvignon displays a fresh burst of blackcurrant, scented black plum with subtle mint and rich dark chocolate notes. It is aged for 12 months in French oak barrels to impart a softness and texture, and enhance bouquet, varietal character, elegance and structure. Enjoy it with grilled steaks or burgers, venison, braised meats, rich mushroom dishes, blue cheeses and gorgonzola. See https://www.barossavalleyestate.com/ for more details.
Jacob’s Creek double barrel matured – Shiraz, Jacobs Creek, Australia, 14.8%, Sainsbury,
£12.00 ->£9.00
The full, generous flavours of classic Barossa Shiraz are enhanced by careful use of aged Scotch whisky barrels for finishing. The intense nose offers cedar, vanilla bean and buttered toast with notes of pecan nut and roast cashew. An attractive, savoury palate of blackberry and ripe plum with integrated cherry notes and a lovely soft finish. Enjoy with pan seared scotch fillet of beef wrapped in smoky bacon.
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