This years Limited Edition Wines are starting to roll into the shop and are available on a first-come-first-served basis so drop in now to get one started.
January -South African Shiraz Cabernet wtih Grape Skins |
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| REGION: Worcester Vineyards, South Africa – The sunny southern tip of Africa bathes Worcester vineyards, located north of Capetown, with immense sunshine hours and heat. Luckily the proximity of the Indian and Atlantic oceans not only brings much needed rain, but also the perfect Mediterranean climate to grow extremely ripe, rich grapes.WINE: This classic blend showcases the depth and ripeness of these intense grapes. Cabernet Sauvignon’s classic character of blackberry, currants, black cherry and cedar blend seamlessly with the densely packed berry, chocolate, espresso and pepper characters of Shiraz, with a hint of earthiness. As it ages it will show ever more blackberry along with plum and a hint of tobacco leading to rich vanilla and toasty-smoky notes. Definitely a carnivore’s wine, this will complement grilled meat, roasts and game, but will also work extremely well with mushroom risotto. Pair with Classice Braised Short Ribs.
SWEETNESS: Dry BODY: Full ALCOHOL: 14.5%
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January – South African Viognier Chenin Blanc Roussanne |
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| REGION: Paarl, South Africa – Blessed by the same combination of hot sunshine and moderating ocean breezes that favour Worcester, the Paarl is encompassed by huge granite outcroppings that provide rain shadows to the vineyards and produce the sandy, mineral-laden soils. Low yields in these soils (less than 2 tons per acre) allow the vines to concentrate all of their growth on pristine, intense fruit.WINE: The three grapes make a unique wine of elegance, power and delicacy: crisp, but honeyed, with aromas of apricot, orange blossoms, herbal tea and melons give way to a medium body and a long rich finish of floral notes. The depth and complexity of this white wine make it an excellent partner with richly flavoured foods: curries, Satay, and South-Asian dishes, along with creamy or buttery sauces and soups.
SWEETNESS: Dry BODY: Medium ALCOHOL: 13%
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February – Pacific Quartet |
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| REGION: The Pacific Rim, encompassed by North and South America on one side and Australia on the other, has micro-climates that match those from all over the world, from the blazing sunshine to crisp mountain air, and soils ranging from sandy loam, stony red clay, nearly pure limestone and everything in between. The range and variety provide perfect terroir for almost any grape, and Winexpert has searched out the best for this blend, reaching all the way from one side of the Pacific to the other.WINE: The four grapes showcase a host of brilliant flavours of bright fruit, excellent structure and a long finish. Viognier from Chile gives apricots, blossoms and stone fruit. Chenin Blanc from California gives a wonderful melony-honeyed aroma with hints of apple. Gewürztraminer from Washington contributes lychee, rose petals and floral notes, and Muscat from Australia’s Murray-Darling Valley gives wonderful grapey notes with dried fruit and hints of orange peel. Full-bodied yet supple, this wine has a range of fruit character and enough acidity to stand up to a wide range of foods, particularly spicy and savory dishes, including Thai cuisine, grilled fish, herbed roast chicken or salmon, but is delicious enough for sipping by itself on a golden afternoon on a patio or deck. Serve with Maple Soy Salmon with Green Pea Purée
SWEETNESS: Off-Dry BODY: Medium-full ALCOHOL: 11.5%
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March – Oregon Pinot Noir |
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| REGION: Willamette Valley, Oregon – Stretching from the Columbia River in the north to Eugene in the south, the Willamette Valley is nestled between the Oregon Coast Range in the West to the Cascade Mountains along the Pacific Coast. The climate is mild with cool, wet winters and warm, dry summers, allowing delicate, aromatic grapes to flourish.WINE: Deep ruby with garnet highlights Oregon Pinot Noir as a poet rather than a linebacker, and its character is defined almost as much in the elisions between its delicate scents and ethereal aromas as it is from its rich fruit and finesse. Aromas of red cherry, bright raspberry and strawberry give way to the delicate scent of violets, and the tannins are lustrously smooth and full on the palate. The delicacy of this wine allows it to pair with subtle dishes, from the classic Boeuf Bourgignon to game, roast turkey, pan-seared salmon and rich fish such as cod.
SWEETNESS: Dry BODY: Medium ALCOHOL: 13%
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April – Washington Cabernet Merlot |
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| REGION: Red Mountain, Washington – Red Mountain in Washington State is graced with southwest facing slopes for warmer temperatures and more sunlight hours than any other part of the Columbia Valley. The Yakima River moderates temperature, and the cool air flowing from the north prevents frost from forming, allowing grapes to safely hang for extended periods.WINE: A darkly powerful wine with immediate notes of oak and blackcurrants on the nose come to mingle with peppery spice and cedar, supported by a fruit-driven palate of boysenberry, plum, redcurrant and black cherry. The finish is boldly tannic, with a mouth-filling grip of dense, brambly fruit. The tannins in this wine call for grilled meat and game: steak with blue cheese butter, saddle of venison, and especially roasted lamb with herbs. SWEETNESS: Dry BODY: Medium-Full ALCOHOL: 13.5%
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More more information including videos and recipies for food pairings visit www.winexpert.com/le2012