IT was a fledgling forestry industry way back in the 1850s that opened up the rugged Leeuwin-Naturaliste ridge in Western Australia’s northern Margaret River area.
And today it’s here you’ll find the appropriately named and family-owned Forester Estate winery that’s set delightfully amid majestic Eucalypts that luckily survived those now long-gone other foresters.
And in fact there’s still an historic saw pit on the winery estate from the pioneering timber-getting days, something to perhaps ponder over next time you open a Forester Estate wine – one, we’d suggest, like the exceptional 2014 Sauvignon Blanc that’s a real must for those into their Sauv Blancs.
2014 was a classic year in Margaret River for white grapes, and it’s reflected in this wine that’s both full and light on the palate, coupled with a beautifully creamy-mineral texture. And also subtly reflected on the palate, are the wine’s aromas of nettles, green capsicum, lychee, passionfruit and cedar oak.
All add up to make a great drop at $27 to enjoy with a Springtime goat’s cheese and asparagus salad.
ONE TO NOTE: ST MARY’S WINES 16km to the west of Penola in south-east South Australia, has released at 2013 Shiraz from fruit grown on its own vineyards atop exceptional terra rossa soil over a classic sub-base of limestone.
With 2013’s stand-out vintage producing fruit of immense colour and character, this wine is one whose complex floral nose has hints of raspberry, rose petals and soft spice, while on the palate it’s all about blackcurrants and cherries coupled with a nicely smooth mouth feel.
At $30 with its richness and structure it’ll develop well in the cellar over many more years to come, or for enjoyment now it’s a natural with beef – be it barbecued T-bone, Asian-style ribs, ground in burgers, or a good fillet poached in red wine.
SHIRAZ and beef go hand-in-hand: try this one with barbecued T-bones, Asian style ribs, homemade burgers, or with beef fillet poached in red wine.
FOR Sauvignon Blanc buffs to enjoy with a goat’s cheese and asparagus salad.
Written by David Ellis