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Flagship Wine to Wave the Flag Over

By David Ellis from vintnews.

Flagship Wine to Wave the Flag OverTim Adams’ Aberfeldy Shiraz has long been an anticipated annual release out of South Australia’s Clare Valley, a drop whose league of followers are happy to pay $65 a bottle for – knowing they’ll not be disappointed when they present it to family or friends at that special celebration or event.

For as long as we can remember, Aberfeldy’s been a drop reflecting the best from old, dry-grown premium vineyards, with the just-released 2012 continuing that tradition (and Shiraz in fact having proven itself the star of a spectacular vintage in the Clare that year.)

Recognised as Tim Adams’ flagship wine, this one has distinctive aromas of cherry, plum, dark berries and chocolate, and on the palate it’s all about finesse married with full-bodied dark berry conserve flavours, nice oak, and a firm tannin and acidity.

While you’ll be well rewarded putting this on the table now with red meat dishes, it’s also a great wine that with proper cellaring will reward any time over the next fifteen to twenty years.

One to note: Domaine Chandon Australia like to stress that despite their French ancestry, they do not pretend to be making Champagne in Australia – rather, they say, their gaol is to make the best-possible Australian sparkling wine.

A just-released 2012 Chandon Vintage Brut is a cracker, being made from fruit – Pinot Noir, Chardonnay and Pinot Meunier – from Victoria’s Yarra Valley, Whitlands Plateau and Strathbogie Ranges, areas whose elevations above sea level range from 250m to 820m, and which means for cool nights that help bring diverse flavour elements to the resultant wine.

At $41 this is a bubbly with an extremely fine bead and mousse, and flinty aromas ranging from quince to pine nut, citrus blossom and lemon zest; and in the mouth it’s all about primary flavours of tangy lemon curd and kaffir lime, followed by secondary fresh-baked pastry.

If you’ve a reason coming up to celebrate, put a bottle of this in the fridge now.

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