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IDEAL at the table from entrees
through to decadent desserts.


David Ellis

IT’S best-known throughout Europe and the UK simply as “Bordeaux Red,” a blend of Merlot, Cabernet Sauvignon and Cabernet Franc that’s sold by the millions of bottles annually because of its affinity with a huge diversity of dining ideas from the more-casual starters to the most-decadent of desserts.

And now French born and trained Sandrine Gimon is enticing us with an “Australian Bordeaux Red” that she’s created as Senior Winemaker at Rymill Coonawarra, a drop from the 2009 vintage labelled simply as 2009 MC2 (Merlot+CabernetSauvignon+CabernetFranc.)

As in France, this blend goes ideally with almost anything on the table, be it an oyster platter at Sunday brunch or an Asian duck and orange salad starter,  mains of roast lamb, chicken cacciatore or a creamy mushroom risotto, or  poached pears and decadent chocolate-dipped strawberries to end.

“As in Bordeaux, there is a wonderful affinity in Coonawarra between the three wine varieties, with the Cabernet Sauvignon providing structure, the Merlot softness and fresh berry fruitiness, and the Cabernet Franc delicate spiciness of cloves and thyme,” Sandrine says. Pay $19.95 and have a look at for some nice dining ideas, from casual or the more formal.

YOUNG, brash – and ideal with
hearty-flavoured meat dishes.

ONE FOR LUNCH: Ian McKenzie and Ken Pollock are doing wonders with their BlackJack Vineyards in the old apple and pear growing district of the Harcourt Valley just south of Bendigo, and if you’re one who likes to put a few bottles away for future enjoyment, look at their 2009 BlackJack Shiraz: with crops down 25% after the horror heatwave 2008 vintage, this wine from flavour-intensive fruit is showing all signs of greatness in years to come.

Ian and Ken jokingly refer to it as being currently “young and brash,” but don’t be fooled: with lovely aromas of plums and wild mint that follow through on the palate, it’s a delight already at $35 with hearty-flavoured meat dishes.


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