A Perfect Chardonnay with Seafood

By David Ellis, from vintnews.

A Perfect Chardonnay with Seafood

Peter Logan has been making Chardonnay at Logan Wines in Orange, Central West NSW, for some nineteen years now, yet he still muses over whether he’s got it as perfect as has been his goal.

“In fact I’m not sure that goal will ever be reached,” says Peter, “even though every year we continue to evolve this wine towards an even better place.” That includes, as a sideline to that continuing evolution, now achieving exceptional sales not just here in Australia, but throughout Asia and in northern Europe as well.

Made from cold climate fruit (his vineyards are some 970m above sea level,) Logan Chardonnay has always been a wine of elegance and sophistication, and with his latest, now- available 2015, Peter strove to create a drop that would be “elegant but not anaemic, savoury with a touch of fruit, and having minerality with texture.”

Beautifully balanced, it boasts a nice mix of subtle fruit flavours, plus a touch of almond, on a mineral palate with a gentle smoothness to it. While it spent some time in oak prior to bottling, this has not overpowered the wine’s fruit characters.

Pay $25 and enjoy it with shellfish, a seafood pie or chicken terrine. Isn’t that perfect?

One to note: although launched only in 1996, the Barossa Valley’s Pepperjack Wines have amassed an extraordinary following of devotees to their bold, rich and vibrant reds that are made purely with steak lovers in mind.

While still young, they have heritage in being part of Saltram Wines that was founded in the Barossa 157 years ago by English immigrant William Salter and his son Edward, with an initial 4ha of Shiraz, and their cellar, simply a hole in a hillside.

A just-released Pepperjack 2015 Barossa Shiraz is all concentrated layers of blackberry, blue fruits and oak, nicely balanced with soft tannins for absolute full-on flavour; and at $30 it’s made to enjoy with just one thing, your favourite steak.

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