AN ENTICEMENT BACK TO THE CHARDONNAY FOLD

NICE match with roast pork or pan-fried Atlantic salmon.

Wc11Apr11

David Ellis

LAPSED devotees of Chardonnay looking for an enticement back to the fold, should look to Katnook’s just-released 2009 Founder’s Block as good reason to once more take up a glass of what was once Australia’s favourite varietal.

Because this is a Coonawarra wine that tells us what good Chardonnay is all about: abundant ripe peach and melon flavours with a nice hint of grapefruit to it, and a texture in the mouth that’s delightfully smooth and silky.

Fruit for this came from an interesting vintage, one that was preceded by four days of record high temperatures, followed by a welcome spell of mild temperatures and rewarding dry conditions.

The latter contributed to a long and slow ripening period that allowed the fruit time to develop wonderfully rich varietal character, and while it’s ready to enjoy now with roast pork or pan-friend Atlantic salmon, it will reward those with space in the cellar for a case to enjoy through 2013-2014 as it develops further rich flavour complexity.

PAIR this one with oxtail stew, or herb-grilled tuna steaks.

At $18 a bottle it’s a worthwhile investment.

ONE FOR LUNCH:  BLUE Pyrenees’ Senior Winemaker, Andrew Koerner is an unabashed lover of Shiraz, and for his 2006 Reserve Shiraz looked to the wines of France’s Northern Rhone for inspiration, adding a touch of Viognier to give that “little extra” to this special wine.

Although that Viognier component was just two percent, when coupled with the Shiraz off 40-year old vines, it’s resulted in a wine with exotic white and dark fruit flavours, fine tannins and a typical Shiraz peppery finish.

Pay $33 and pair it with a cooler-weather oxtail stew, or herb-grilled tuna steaks.

(NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com )