Yealands Estate Reserve Sauvignon Blanc 2009 & Redbrook Shiraz 2009
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Yealands Estate Reserve
Sauvignon Blanc 2009
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Evans & Tate in the West's Margaret River have long prided themselves on
making their Redbrook label wines only from fruit from the best of Vintages.
2009 was one such vintage: from New Year's Day the region flourished under 4
months of blue skies and temperatures in the high twenties, with fruit for the
2009 Redbrook Shiraz picked at the end of this period when at its optimal
ripeness.
Winemaker Matt Byrne fermented individual parcels from different vineyard blocks
separately, racking these to either new or older French oak barriques or
hogsheads. "This provided a diversity of options for blending", Matt said.
"Perfect barrel maturation was achieved by matching barrel types to each parcel
of fruit and removing the wine from the barrel when ideal structure, texture and
integration had been achieved - whilst also ensuring fruit character was at the
forefront of the wine".
Pay $37.99 and enjoy this one with a grilled black-peppered T-bone.
One For Lunch
Naysayers told Peter Yealands the land he'd bought in New Zealand's Marlborough
district was too rugged for viticulture, but defying their gloomy forecasts he
turned it into some of the area's first terraced vineyards.
And he's not looked back, with his label now one of Marlborough's
most-respected. Search out his 2009 Yealands Reserve Sauvignon Blanc, another of
those wines produced only in exceptional years, with fruit for this one being
hand-harvested to get only the best extra-ripe bunches, and with 35% then going
into a mix of new and used French oak for 12 months and the remainder into
stainless steel tanks before blending.
The resultant wine has nice savoury flavours with a mineral finish, and at $30
is one that its maker, Tamara Washington recommends matching with spicy dishes
such as Thai seafood.
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