RICHARD SAYS
2021 Yalumba ‘sanctum’ Cabernet Sauvignon 13.5%
Coonawarra, South Australia RRP $26
For wine vs wine, I try to include a mix of recommendations from regions, variety, producers (and prices). I have previously endorsed Viognier and Grenache from Yalumba, and here’s another that is irresistible for quality with a huge tick for value.
Cabernet Sauvignon and Coonawarra have terrific synergy; and when vintage, experience and courage combine, magic can happen.
The wine just beguiles – starting with a vivid deep crimson colour, then comes fragrant scents of violets, mulberries, and blueberries. The palate lets the fruit run rampant with oak sensitively in the background, and long silky tannins to support drinking satisfaction. Insanely fresh, savoury, crisp, inviting, engaging and delicious, this is a dramatic wine that provides ludicrous bang for buck. Do your online research for better prices than RRP and go for it (like I did).
Now what? Glory in this wine’s liveliness. It’s terrific value, so you could lash out on the accompaniment- a lamb backstrap or loin chops or a roast with a mushroom medley, snow peas, and potato gratin. Cheeses may work too (my current favourites include English Cheddar, triple cream brie and washed rinds). Or just a simple spag bol!
GRANT SAYS
2023 Scintilla Flo’s Fizz Pet Nat,
RRP $39.90, abv 12.5%
It was the first ‘properly hot’ day of the late spring and my close friend insisted I venture to his place to watch sport, drink wine and eat American style buffalo wings. With an offer like that, I hastily packed my things and set off via a visit to Mr. West bottle shop where I browsed for a good half an hour and with the assistance and interesting conversations of the friendly staff, I landed on this thirst quencher. This is a blend of Barossa chardonnay and Mclaren Vale verdelho. Visible sediment collects at the bottom of the bottle due to the traditional ‘pet nat’ style of fermentation finishing once capped.
Just like a Coopers green, I like to roll the bottle on its side before I open it and pour a glass. Minimal intervention, zero sulphur added, vegan, unfined and unfiltered; this is what your modern day bottle of booze looks like, although the winemaking techniques used are actually very ancient. Colour is built on the juice being left on skins as opposed to your more common dry white. Texture is gained by more than 12 months on lees. A medium body and savoury edge is gained with the help of a 50% whole bunch fermentation. Zippy notes of cumquat, orange rind, Anzac biscuit and a generous finish of ripe red apple, this is the perfect accompaniment to a hot summer’s day.
Pair with: American style spicy BBQ hot wings with a dauphinoise blue cheese sauce.
