21 January 2010

The change to screw cap closures on wines has been something that I have publicly embraced as a great compromise for wine lovers. Being free of all of the imperfections of cork is what it is all about. Whilst the screw cap is inert and reliable, it is not fool-proof. One important difference that I have noted is that wines stay fresher for longer. This impacts on both wines that you buy to age and wines that are best drunk young.

With wines designed for early consumption, like most of the wines in this tasting, the increased freshness has had another consequence that we need to bear in mind. By being slower to develop, they appear to take a little longer in bottle to show there best.

Years ago, I would not dream of keeping a sauvignon blanc for more than a year, but with many of the wines in this tasting, they were actually a little closed and tight. Several looked even better the next day with a bit of airing. I am not suggesting that you start ageing these styles, but it may be worth giving them a bit of air if you find that they do not meet your expectations. Some of the lightly oaked styles can easily take 2-3 years in the cellar.

So to the wines. Once again, the 2009 Clairault sauvignon blanc showed well. This is a lovely drink. Forester also seem to be kicking some goals with their sauvignon. I continue to be impressed with the wines from Deviation Road from the Adelaide hills. I must try and visit them at some stage this year.

This was meant to be a Semillon Sauvignon Blanc tasting, but unfortunately a few pinot gris/grigio wine got mixed up.

Tasted

Deviation Road – Pinot Gris – 2009 (17.5+). Clean and fresh smelling. There is sherbet, musk, pineapple and a touch of cinnamon. Evolves on the palate and has excellent mouth feel and texture. Persistent and balanced. Good acidity to close. (I had a glass with salmon the next night and it was excellent.)

Clairault – Sauvignon Blanc – 2009 (17.5). Following on from the excellent 2008, this is another cracker! More overt and obvious than some, there is pristine fruit on the nose in the tropical spectrum with pulpy passionfruit. The palate is really quite tight at the moment but the fruit really builds in the mouth. Will develop over the next 6 months. There might be a touch of residual sugar, but it is all the better for it.

Forester – Sauvignon Blanc – 2009 (17.5). Some zesty fruit on this. Ripe, concentrated passionfruit and tropical fruit with pineapple acid. Some winemaker inputs. Textured palate with good mouth feel. Lemony acid to close. Quite a big wine.

Flametree – Sauvignon Blanc Semillon – 2009 (17). Pungent sauvignon characters with lantana and a touch of vanilla. Crème brulle on the creamy palate. Very good fruit and wine making. Fine close.

Hamlin Bay – Semillon Sauvignon Blanc – 2009 (17). Lifted, grassy fruit with some passionfruit and musk. The palate is long, fresh and surprisingly viscous. Passionfruit to close. The finish is closed but well balanced.

Wine By Brad – Semillon Sauvignon Blanc – 2009 (16.8). Focused and precise nose. Quite fragrant, complex and balanced,with fresh acidity to keep the finish alive. Good summer drinking

Millbrook – Semillon Sauvignon Blanc – Barking Owl – 2009 (16.6). Creamy nose, with some interesting fruit. Sweet fruit but without great excitement. Good current drinking.

Deviation Road – Sauvignon Blanc 2009 (16.5+). A different style to the WA and NZ wines. Starts off zesty and tight. The palate is powerful, long, focused but closed. Will do better with 6 months in the bottle.

Forester – Semillon Sauvignon Blanc – 2009 (16.5+). This is closed and tight. This is quite a serious wine with good viscosity/mouth-feel and some worked wine making inputs. Will be better in a few months.

Howard Park – Sauvignon Blanc – 2009 (16.5+). Sweet and ripe fruit on the nose, this is lacking some definition at present. A crowd pleasing style that builds intensity. Will be better in a few months.

Preveli – Semillon Sauvignon Blanc – 2009 (16.5). More of the grassy characters here. Some musk and sherbet too. The palate is racy, but the acid is a little firm now.