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A Perfect Chardonnay with Seafood

October 29, 2016 Beverage No Comments Email Email

logan_chardonnay_15_smlPETER LOGAN has been making Chardonnay at his Logan Wines at Orange in the NSW Central West for some nineteen years now, yet he still muses over whether he’s got it as perfect as has been his goal.

“In fact I’m not sure that gaol will ever be reached,” says Peter, “even though every year we continue to evolve this wine towards an even better place.” And that includes as a sideline to that continuing evolution, now achieving exceptional sales not just here in Australia, but throughout Asia and in northern Europe as well.

Made from cold climate fruit (his vineyards are some 970m above sea level,) Logan Chardonnay has always been a wine of elegance and sophistication, and with his latest, now- available 2015, Peter strove to create a drop that would be “elegant but not anaemic, savoury with a touch of fruit, and having minerality with texture.”

And beautifully balanced, it boasts a nice mix of subtle fruit flavours, plus a touch of almond, on a mineral palate with a gentle smoothness to it. And while it spent some time in oak prior to bottling, this has not overpowered the wine’s fruit characters.

Pay $25 and enjoy it with shellfish, a seafood pie or chicken terrine. Is that perfect?

ONE TO NOTE: ALTHOUGH launched only in 1996, the Barossa Valley’s Pepperjack Wines have amassed an extraordinary following of devotees to their bold, rich and vibrant reds that are made purely with steak lovers in mind.

And while still young, they’ve heritage in being part of Saltram Wines that was founded in the Barossa 157 years ago by English immigrant William Salter and his son Edward, with an initial 4ha of Shiraz, and their cellar simply a hole in a hillside.

A just-released Pepperjack 2015 Barossa Shiraz is all concentrated layers of blackberry, blue fruits and oak, nicely balanced with soft tannins for absolute full-on flavour; and at $30 it’s made to enjoy with just one thing, your favourite steak.

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PERFECT match, Chardonnay and shellfish, or a chicken terrine if you aren’t into seafoods.

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FROM the Barossa Valley, this one’s made with just one thing in mind, your favourite steak.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We are also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

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