By David Ellis from vintnews.
A ripper Riesling out of Tasmania’s Pipers Brook Vineyard is their 2014 bottle, that’s a great, drink now, match with Thai pork stir-fry – or give it a little more bottle age through to the end of the year, and you’ll find it marvellous in the party room with Festive Season finger-foods such as salt and pepper squid or whitebait fritters.
The company’s flagship white, this elegant drop with its intensity of aroma and flavour reflects all that is so rewarding about the cool, maritime climate of the West Tamar sub-region of Tasmania’s north. And for Pipers Brook in 2014 conditions were near-perfect for flowering and fruit set in December, to be followed by a long warm Summer and mild Autumn that resulted in small bunches of berries loaded with ripe and concentrated fruit flavours.
This is a wine for true Riesling buffs, steely and awash with flavours of green apples and nectarines, lemon notes, with minerality, slate and great acidity. A buy-now, enjoy-now drop, it will equally reward with sometime in the cellar.
Pay $34 and match with those food suggestions above, or anything Asian with a light spiciness to it. Go to www.pipersbrook.com for help with finding local suppliers.
One to note: when Aussie beef lovers make a Cabernet Sauvignon one of the country’s most sought-after reds to go with their favourite cut, it’s saying something when the winemaker says he’s let-loose his “most accomplished release to date...”
But that’s what Hamish MacGowan’s had to say of his 2013 Angus the Bull Cabernet Sauvignon, a drop made from fruit hand-selected off some of the most outstanding vineyards in Victoria’s Goulburn Valley (69%,) Heathcote (15%,) Strathbogie Ranges (10%) and Central Victoria (6%.)
Medium to full-bodied, this is a cracker red that’s all about overflowing blackberry and mulberry flavours and firm tannins, and at $22, it’s made purely to put on the table with your favourite steak.