There's something about Australia... And there's something really special about South Australia, where some of the finest wines in the world are produced. Rawnsley estate is no exception. It's been almost a year of my relationship with Rawnsley and I think it's safe to say that it's a long term commitment now. Every red that I have sampled over the last year has not disappointed... be it single grapes or blends.
This one is a blend (Cab Sauv & Merlot), 2006, 750ml, 13.5% vol and it's gorgeous. It's a flavour-ful, wholesome experience with the aroma being the beginning of the seduction. Have it in a large goblet that will do justice to its aroma. Fruity and spicy its in composition, it's fairly light and opens up slowly. Make sure, you give it the time it deserves. Not a wine to rush through. The Winemaker, Thomas Jung, describes it as "rich and smooth with an abundance of black fruits on the nose, together with chocolate & spice notes on the palate... to be enjoyed with red meats, spicy pasta dishes or stronger flavoured cheeses". As for me, I felt this wine with a nice helping of rice and spicy Indian egg curry and all I can say is curry never tasted better.
Suffice it to say, the French may have invented the Cab Sauv & Merlot blend, but the Australians seem to have given it just a little bit of that extra verve that makes all the difference.
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