With Richard Slater & Grant Foulkes
RICHARD SAYS
2017 Seppelt Chalambar Shiraz
13.5%, Grampians and Heathcote, Victoria RRP $27
A consistent VFM red wine, this is beautifully constructed from a wonderful vintage.
Seppelt is best known for its sparkling shiraz, Salinger sparkling and various Drumborg wines – a mighty Riesling, plus Chardonnay and Pinot Noir (and lately Pinot Meunier and Gruner Veltliner). But its Shiraz wines shine, whether the flagship St Peters or the humbler-priced Chalambar.
Alluring bright crimson/black in colour, it’s a fragrant fruit-driven wine showing redcurrant, blackberry and plum fruits and abundant all-spice and pepper notes. It’s medium-bodied, richly savoury, with intense, sustained fruit power. Oak is in the background, but not a distraction. Further, lip-smacking deliciousness irresistibly drives further sampling. While grilled or pan-fried red meats and roasts are obvious food matching suggestions, this wine owns the integrity (and price) for simpler pasta dishes or even a pizza.
Conclusion: Jump in for a spectacular bargain that will provide drinking thrills over the next decade.
GRANT SAYS:
2017 Artis Adelaide Hills Gruner Veltliner
13.4%, South Australia, RRP$36.99
Before I’d even picked up my glass of Artis Gruner from the table, aromatics were making their way to my nose. It was springtime in a glass. Imagine walking through a sunshine drenched garden, complete with all the white flowers, green herbs and freshly watered grasses. This was my experience. I almost didn’t want to drink it, such was the pleasure of it’s scent. But to my delight, the palate filled out with notes of white peach, white pepper, subtle honey blossom and fleshy green fruit. If you’re looking to broaden your palate and love Riesling, Pinot Grigio or Marsanne/Rousanne, then give Gruner a go. There should be some Gruner Veltliner on everyone’s wine rack this spring and I recommend you set the bar high to start with and try the Artis. One of my favourite wines of the year!
Conclusion: Pair with pan seared tuna steak, roasted parsnip and celeriac under a tangy salsa verde.
