An evocative name for a delicious wine. This full-bodied “dry” Riesling from the Waipara Valley is actually off-dry, but it’s none the worse for that. This is exotic and rich, with old vine complexity and flavours of lime, peach and nectarine. It’s especially good with spicy food, but is also delicious as an aperitif.
January Tasting
10 January 20152012 Pegasus Bay, Sauvignon Blanc Semillon, Waipara Valley
( £15, 14.5%, New Generation Wines )There aren’t many producers around the world who can make Bordeaux blends to rival the stuff that’s made in Pessac-Léognan, but Pegasus Bay is one of them. This delicately oaked, full-bodied cuvée is rich and sumptuous, with waxy, herbal flavours, a hint of vanilla and a tangy, refeshing finish. On past form, this should age well too.
2013 Thousand Candles Syrah, Yarra Valley, Victoria
( £45-50, 13.5%, Alliance Wine )Bill Downie is best known for his extraordinary Pinot Noirs, which rank among the best in Australia, but he’s no slouch when it comes to making Syrah either, as this Southern Yarra Valley example demonstrates. Spicy, refreshing and subtly oaked this is made using what Downie calls “enhanced biodynamics”. The acidity, structure and perfume of the wine, with a savoury undertone from whole bunch fermentation, are deliciously well integrated.