Cabernet Merlot for that Lamb Roast

By David Ellis from vintnews.

Cabernet Merlot for that Lamb Roast

Peter Logan has added a Cabernet Merlot to his portfolio of Apple Tree Flat wines from the Mudgee area in the high elevation Central Ranges of NSW, the latest maker to turn to this increasingly popular blend that many consider to be one of the great varietal combinations.

Although he’s been making a very more-ish Merlot for some time, its Peter’s first use of Cabernet Sauvignon and he certainly hit pay-dirt with this first harvest as it came from the 2013 vintage – and that was one of the most sensational in Mudgee for many years.

Those who enjoy Cabernet Merlot will find this a really rich, mouth-filling blend while still being medium bodied, the palate reflecting the roughly equal parts of Cabernet Sauvignon and Merlot in the blend, and all about flavours of rich dark blueberries and raspberries, dark chocolate, thyme and a fresh earthiness.

At just $13 it’s an excellent and well-priced drop to put on the table with a lamb roast.

One to note: small family-owned Pipers Brook Vineyard in north-eastern Tasmania has released a lovely sparkling from the 2009 vintage that was a cool to mild one in this southern-most of our winemaking regions, and considered by many as a year better for sparkling wine production than for table wine.

A blend of Champagne’s “Holy Trinity” of Pinot Noir, Chardonnay and Meunier, this rewardingly fresh bubbly has a fine, persistent bead and creamy texture, and is a drop that Chief Winemaker, René Bezemer said back in 2009 was made with ageing potential in mind of something like ten years.

Being half-way there now, you’ll find this 2009 Pipers Brook Vineyard Sparkling already well worth popping the cork at $37 for party-room celebrations, or as a starter at the table for special-occasion dining. And if you’ve no reason to open it now, it will only get better with a few more years in the cellar…