Assyrtiko 2019- Clare Valley, South Australia.
Yes, you read correctly, Assyrtiko, the classic Greek varietal is being grown in Australia, since August 2012 no less. When you think about it, the climate in Clare Valley and surrounding wine regions is most definitely Mediterranean so it makes sense that it was bound to appear at some point. In the past decade, Australian winemakers have been planting and experimenting with 100’s of different varietals you wouldn’t expect to see with some excellent results. This is a classic example.
Delicate aromas of citrus, pear, apple, and saline are impressively showcased. The palate is where things happen. Lively and refreshing with a sensational mouthfeel that frames layers of citrus- lemon and orange peel, green apple, wet stone, and a hint of saline. Not unlike the dry Rieslings, that Jim Barry and Clare Valley are known for, just more like a half-brother with an interesting past. Just a hint of sweetness on the rather long finish. Absolutely delicious and a must for spring and summer parties.
I’m inclined to drink this young and enjoy the lively freshness.
Pair with Shellfish, Scallops, grilled fish, oysters, and salads. If that isn’t enough, check out what the Greeks pair with it. The adage ‘what grows together, goes together’ applies. I paired grilled fish and chicken with lemon and octopus when I was in Mykonos last summer- spectacular.
The Benbournie Cabernet 2014
Clare Valley isn’t known for Cabernet but I think that is about to change, after tasting this Cabernet. Not like any Cabernet, I’ve tasted from Australia, don’t get me wrong, it’s all Cabernet, just a divergence, super interesting, and a delight to drink.
The nose is all red fruits with a smattering of dark fruits, dried cooking herbs, and mint. The palate is all raspberries, red currant, black currant, and cassis with secondary notes of mocha, and dark chocolate all delivered with boldness, elegance, and beautiful balance. There is a subtle tension there that adds to the complexity and makes the finish worth waiting for. Tannins are still evident, despite being 9 years old. I would suggest 3-4 hours of decant time to get the best out of this. Another 8 to 10 years in the cellar would only benefit this excellent wine- 2030 and beyond.
Pairing: Any rich red meat dish will work with this, just make sure it’s worthy.
Vine to Table 