FOR those of us with a passion for Rosé it was great news to learn that a drop from one of the largest and most prestigious wineries in France’s Provence region is now available on shelves here.
Maison Saint AIX that was founded in the early 1900s on a one-time truffle farm has long been hailed as producing amongst the most popular Rosés in France, a not-bad accolade in a country where Rosé consumption easily outstrips that of white wine.
A blend of organically grown Grenache, Syrah and Cinsault, the 2013 that’s just been released here is a slightly dry wine with vibrant apple and citrus to the fore and secondary rich spicy notes. There’s also a nice crisp acidity, and as Rosé buffs we liked the creamy finish that puts this one up there with the best for enjoyment with a range of foods, or simply on its own as an aperitif.
Priced at $29.95 we’d suggest matching the 2013 AIX Rosé with a shellfish lunch or dinner, or take it on a picnic with cold chicken or turkey and salads – or even simply with easy multi-grain sandwiches or crispy rolls with these as fillings on that picnic.
ONE TO NOTE: THE Canberra District’s Shaw Vineyard Estate has been producing some cracker wines for a decade now, and a newly-released 2014 Isabella Riesling lives up well to the company’s reputation despite coming from a vintage that suffered some minor frosts in the growing period, and was then subjected to extreme summer heat in the lead-up to harvest.
Located higher than most of its neighbouring vineyards at Murrumbateman 25 minutes north of Canberra, the company has earned a deserved reputation for fresh, crisp and balanced Rieslings, with their 2014 Shaw Vineyard Estate Isabella a lovely Germanic style whose apricot, apple, pear, sweet honey-like and citrus flavours make it great to enjoy with – and tame-down – the heat of Thai and Mexican dishes.
At $30 it’s good buying.
ENJOY with Thai and Mexican dishes whose heat will be tamed by the lovely fruit flavours.
TAKE this one on a picnic with cold chicken, turkey and salads, or simply sandwiches and crispy bread rolls with these as fillings.
Written by : David Ellis