By Franz Scheurer
Pike & Joyce Pinot Noir 2005
This light, bright and fruit forward Pinot Noir from the Adelaide Hills is excellent value for money and a joy to drink. This is a celebration of the joining of two families, the Pikes, a long established winemaking and viticulture family, and the Joyces, experts in Horticulture, and their joint business venture: a vineyard in Lenswood. The wine shows red berries, especially red cherries on the nose and hints of forest floor and dry leaves mingle happily with stewed strawberries on the palate. This is a clean, light red and it’s delicious.
For more information go to: http://www.pikeandjoycewines.com.au
Jim Barry Watervale Riesling 2007
Jim Barry has been making Rieslings for many decades and they generally age beautifully (if you have the patience). They’re fresh, flinty, citrussy and full of clean acid when young, typical for this region of the Clare Valley. If you like a fresh, young Riesling to drink now then the Jim Barry Watervale Riesling 2007 is terrific. Personally I like it to cut through full-flavoured fish in a rich, crunchy batter or buy enough to age some of it; it will be worthwhile.
For more information go to: http://www.jimbarry.com
Hamelin Bay Shiraz 2004
The first thing that I noticed was the understated and elegant label. The second thing I noticed was that the wine was every bit as elegant: together, tight, well structured and immensely enjoyable. This is a superb Shiraz (unless you like a Parkeresque block buster) and it opens up a whole array of food that it will happily match. It’s sublime with a simple, non tomato-based pasta and it loves gamey white meat like rabbit. It’s too subtle to live for many years but should age for about 5 years. The wine is made with fruit from the Five Ashes Vineyard near Karridale in Margaret River’s southernmost district.
For more information go to: http://www.hbwines.com.au
Wrattonbully Vineyards Tempranillo 2006
After several trials, both in the nursery and winery, the Hill Smith family’s Wrattonbully vineyards were deemed to be a credible site to grow Tempranillo. Grown on classic terra rossa (red soil over limestone with good drainage) the Tempranillo varietal strives, delivering an even, medium crop. The wine is made with minimal intervention and displays true varietal characters. This is a savoury wine with lots of earthy flavours, yet balanced with a smooth, velvety mouthfeel. It finishes long and savoury with a hint of black pepper and stewed, red fruit. At a RRP of $ 18.55 this is a steal!
For more information go to: http://www.yalumba.com
Riddoch Cabernet Shiraz 2004
There is something very Australian about a Cabernet Shiraz blend. The Riddoch hails from Coonawarra where John Riddoch planted the first vines over a century ago, and combines the berry and mint aromas of the Cabernet with the spice of the Shiraz. It’s a soft, easy drinking red, well balanced with soft tannins and perfect to drink now.
For more information go to: http://www.riddoch.com.au
Some of the best inventions were born out of a mistake; this was the case with my Mirto Cocktail. The Pilus (from Pilu at Freshwater) kindly gave me a bottle of Mirto, a Sardinian dessert liqueur. When I fumbled around in my liquor cabinet to make myself an Americano, I noticed that I was out of Campari. So I concocted this new mixed drink and the Mirto, although an afterthought at first, makes the difference. Try it, it’s fantastic!
Mirto Cocktail recipe:
Pour 1 part Red Cinzano, 1 part of Aperol and 1 part of Mirto into a glass, stir, add lots of ice and top up with a little lemonade (or if you like it less sweet, a little soda). Garnish with a slice of orange and serve.
Hendrick’s Lemon Fizz
Another great cocktail and a way to use up all the lemons that might ripen in your backyard at this time of the year:
Use a tall glass and squeeze the juice of one whole lemon into it. Add 40ml of elderflower syrup and a good nip of Hendrick’s Gin. Stir, add ice, top with a little soda. This is a most refreshing pre-dinner drink.
Nigel Dolan is a wine maker and Brad Rogers is a brewer and together they explored the similarities of their crafts and, building on their differences, created Pepperjack, a hand crafted ale aimed at the boutique beer drinker and brewed at the Matilda Bay’s Garage brewery. The ‘red tinged’ brew uses the finest malts and most aromatic hops and Pepperjack’s Barossa Shiraz (the grape juice is added to the kettle at the end of the boil to provide a further source of fermentable sugar and flavour). It weighs in at 4.7% alcohol and is a very enjoyable, albeit chewable drink. RRP $ 17.99 (for a 6 pack) and available from Vintage Cellars (and other retail outlets, bars and restaurants) as of 1st September 2007.
New Era Dawns for Glenmornagie
Glenmorangie (founded in 1843) is known for its complexity, attention to detail, ground-breaking wood finishes and a close-knit team committed to maintaining the consistent, cutting-edge quality at all costs. Now the biggest change in the history of Glenmorangie Single Malt Whisky is about to take place: a totally new image. This change in labels, bottle shapes, and packaging, coincides with the release of a new matured range and a new marketing and advertising strategy, bringing the brands visual appeal up to the quality of the whisky in the bottle. Watch out for the distinctive shapes of the 18 y/o and the Quarter Century and enjoy one of the world’s greatest Single Malt Scotch Whiskies!
Here is the new front line:
The new name for our flagship Ten Years Old reflects the timeless nature of this original expression of Glenmorangie. The complexity of taste has been further assured by including a significant proportion Glenmorangie which has been specially matured in our bespoke, air-dried/ slow-growth, oak casks.
The Extra Matured Range
Replacing the Wood Finish Range, the Glenmorangie Extra Matured Range is a selection of three single malt whiskies that, following an initial maturation of at least ten years in ex-bourbon casks, have been matured for an extra period in specially selected, extremely high quality, casks that previously held Port, Sherry or Sauternes wine.
• Each of the three products extra matured for a further period
• All bottled at 46% ABV and non chill-filtered to enhance taste, mouthfeel and/or texture
Extra matured in Spanish Oloroso Sherry casks. Lasanta means ‘warmth’ and ‘passion’ in Gaelic, and this whisky has deep flavours of toffee, raisins and walnuts
Glenmorangie Quinta Ruban
Extra matured in Port pipes selected from the ‘Quintas’ or wine estates of Portugal. Ruban - the Gaelic for ‘ruby’ - describes the ruby colour of this malt that is rich and chocolaty with a complex balance of sweet and dry flavours
Glenmorangie Nectar D'Òr
Extra matured in the very best French Sauternes wine barriques, with key flavour notes of lemon and syrup, Nectar - the drink of the Gods! The French and Gaelic word ‘Or’ is used to reflect the deep golden colour of this whisky
I would like distiller extraordinaire and global brand ambassador Dr. Bill Lumsden to have the final word: “The Glenmorangie brand has a long-standing reputation as a leading pioneer in whisky maturation, and as a Company, the quality of our whisky is at the very heart of everything we do. We continually endeavour to provide the most delicious single malt Scotch whisky and core range delivers new expressions that offer an extraordinary variety of tastes, textures and aromas.”
Orange Mountain Wines, Leura Cellars and Silks Brasserie collaboration
Terry and Julie Dolle’s Orange Mountain Wines are teaming up with Leura Cellars and Silks Brasserie for a dinner with matching wines on the 23rd August, in Leura. If you’re lucky enough to be in the mountains, don’t miss this event. Reservations are essential. Book with Silks Brasserie on 02 4784 2534