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A CLARE Valley specialty, Cabernet Malbec
to enjoy with osso bucco


David Ellis

TIM Adams isn’t a bloke who normally makes spur-of-the-moment decisions, but he did just that in 2008 and now he – and his many fans – are enjoying the rewards with an exceptional just-released 2008 Reserve Cabernet Malbec.

Tim says he was standing by the crusher at his Clare Valley winery when just a tonne and a half of Malbec fruit came in from his Sheoak Vineyard, fruit he says was an immediate stand-out, bursting with violet, mulberry and blueberry aromas, virtually black in colour and incredibly concentrated.

“We knew there was also some exceptional Cabernet coming in that afternoon from a neighbouring vineyard, and decided on the spot that the two would go just so well together, and ended up blending 60 per cent Cabernet Sauvignon with 40% Malbec – albeit just 2400 litres.

“Cabernet Malbec is very much a Clare specialty, one I first experienced at the Stanley Wine Company where the late Mick Knappstein created Leasingham Bin 56 Cabernet Malbec, that’s widely regarded as one of Australia’s greatest reds.”

Tim’s 2008 Cabernet Malbec has fresh blackcurrant, capsicum and violet flower aromas and flavours and will go marvellously with a hearty osso bucco; available in limited quantities online only through at $35.

EXCELLENT match with Asian
seafoods or Italian pastas

ONE FOR LUNCH: Senior Winemaker at Rymill Coonawarra, Sandrine Gimon enjoys creating blends, wines she says that bring together the best attributes of each variety in a tasty, textured and full-flavoured drop – and with the bonus of the flavours of more than one variety to match differing food choice.

Her 2011 Rymill Coonawarra sbs is a lovely blend of Sauvignon Blanc and Semillon, one that has typical herbaceous, grassy and tropical fruit lushness with a zesty lemon finish and sweet spiciness; at $19.95 it’s one to really enjoy with Asian seafood or poultry dishes, or Italian pastas.



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