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Share Rewards of a Treasure Hunter

July 2, 2016 Beverage No Comments Email Email

FG-CR20607 FL TH ChardWESTERN Australia’s quirky-named Fifth Leg have a new addition to their range that they’ve dubbed their Treasure Hunter series, embracing within it their “new-range treasures” of a Chardonnay, a Sauvignon Blanc and a Cabernet Merlot.

For those who don’t know, the Fifth Leg label is named after the fossilised remains of a Tasmanian Tiger were found in WA’s Margaret River wine region’s Devil’s Lair Cave, together with a fifth leg – and begging the questions: how did a Tasmanian Tiger end up in a Margaret River cave, and where did that fifth leg come from?

Whatever the answers, the company’s new Treasure Hunter series is a rewarding one. In particular, try their 2015 Treasure Hunter Chardonnay that’s wonderfully full-flavoured due to low, but intensely flavoured fruit yields as a result of unkind weather during vintage that reduced vine flowering. Concentrated lemon and white nectarine are to the fore in this one, with hints of hazelnut and green apple as well.

Pay $20 and enjoy with fresh crabs, prawns or other seafoods, but if they’re not your go, match with oven-baked pork belly and a creamy sauce.

ONE TO NOTE:  WINEMAKER Peter Logan brushes aside his own skills, and says it’s the high altitude cold climate and volcanic soils of the Orange region of Central Western NSW that give the elegance and purity for which his Logan Ridge of Tears Orange Shiraz is enjoying such a growing reputation.

And a new one that’s a real stand-out is his 2014 from a vintage that Peter says was “remarkably average” as regards temperatures, rainfall and sunlight hours, yet for some reason saw grape yields considerably below average. And low yields, as Peter points out, mean more concentration of flavour and texture.

With a medium-bodied palate of smooth and velvety red berry flavours, nice spiciness and a soft finish, here’s one that truly is ideal with flame-grilled lamb loin chops off the barbie; pay $45.

FG-CR20607 FL TH Chard

GREAT with crabs or prawns, or if you’re not into seafoods, with oven-baked pork belly and a creamy sauce.


FLAME-grilled lamb loin chops off the barbie go wonderfully with this Shiraz from Orange in NSW’s Central West.

NEED A FOOD/DRINK IDEA? Check out We are also on Australian Good Food Guide  in main blog.

Written by David Ellis

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