A Great Wine for a Roast Lamb Dinner

By David Ellis from vintnews.

A Great Wine for a Roast Lamb DinnerWith the family around for the Easter long weekend, enjoy a roast lamb with rosemary, baked vegies and a mint-infused gravy paired with a Forester Estate’s 2012 Cabernet Sauvignon from WA’s Margaret River.

From a great growing season that 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.

The season 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.

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 – perhaps pair it with your BBQ fish this Good Friday.

With 9% alcohol, 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.