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PETIT RUBY CABERNET
In the Lower Murray oasis of south Australia you will find the Riverland. Spanning across Victoria and New South Wales, and basking in the continental climate, bountiful vineyards ripen during the sunny dry days of the season, while the Murray River winds through this unofficial “super zone” providing much needed irrigation.
A true gem, PETIT RUBY CABERNET is a blend of Petit Verdot and Ruby Cabernet. The Ruby Cabernet takes the best qualities of its parents, Cabernet Sauvignon and Carignan, creating a structured, robust wine with soft tannins, while the Petit Verdot brings intriguing flavours of dark berries and vanilla. Elegant fruit flavours of currant, juicy plum and dark berries complemented by notes of spicy ground black pepper with hints of herb and vanilla
Try it with succulent rib eye steak for a wonderful weekend treat, or barbecue burgers for an equally delicious pairing. Having an Italian night and want to switch up the wine? PETIT RUBY CABERNET is delicious with classics like meat lover’s pizza and spaghetti Bolognese.
CHARDONAY CHENIN BLANC
rawsonville, South Africa
Permeating the white wine world, CHARDONNAY is refreshing to layer with lesser known varietals like CHENIN BLANC, South Africa’s signature white. Grapes from the Rawsonville region, a small picturesque wine growing and farming community on the eastern flanks of the Du Toitskloof Mountains in the Western Cape province, make up this blend.
The Mediterranean climate brings cool rainy winters and warm dry summers to the vineyards creating a fruit driven white wine with a high but pleasant natural acidity. The thin-skinned grapes soak in rays of sunshine to ripen and are carefully picked at just the right time to leave a crisp and bright juice.
Carrying distinct cultivar characteristics, tropical fruit aromas marry with baked apple citrus zest and juicy peach. On the palate, the buttery complexity of CHARDONNAY is complemented by CHENIN BLANC’S tart acidity to make a beautifully balanced wine. Delicious to sip on its own or to enjoy with food, this is a crowd-pleasing and unique addition to any cellar.
Enjoy with a variety of seafood dishes like grilled shellfish or salmon fish cakes. If feeling decadent, try chicken poached in a butter sauce, as the wine’s bright acidity and fruity character will complement the richness of the saucewonderfully.
Hawke's Bay, New Zealand
Hawke’s Bay is the oldest wine producing region in New Zealand. The diverse volcanic earth varies between gravel, sand and clay offering an ideal environment for the vineyards flooding the hillsides and banks along the five rivers winding through the landscape. Hawke’s Bay’s beautiful climate offers lots of sunshine and pleasant conditions year-round. The result is a region that produces some of the finest wines in the country and MERLOT contributes to this well-earned reputation.
This popular and enduring varietal produces a soft yet rich and fruity juice that is pleasing to the palate. The MERLOT grapes thrive in a long growing season, with flavours concentrating as the fruit develops.
Ripe fruit with spice and soft tannins take precedence in this MERLOT. The lingering finish brings dark oaky spice, as well as hints of mocha and licorice.
Treat yourself and enjoy with slow-cooked beef and lamb dishes or a gorgeous Ossobuco. Roasted, slightly caramelized tomatoes on crostini drizzled with balsamic reduction is a simple starter that is impeccable with this wine. Looking for a cheese to pair? Try Gouda or smoked cheddar.
La Mancha, Spain
La Mancha is steeped in history and is believed to have been producing wine since the Roman empire. A challenging place to grow grapes, the region is found in hot and dry central Spain, south east of Madrid where the rivers provide much needed water. Hard working vines planted in water-absorbing limestone and chalk sub-soil produce grapes that boast concentrated flavours that burst on the palate.
Muscat, Verdejo and Sauvignon Blanc are wonderful on their own but sing when blended together. Muscat is fruity and crisp, Verdejo has mineral and citrus notes, and Sauvignon Blanc is herbaceous withm pleasing acidity. When married, their unique elements create an o-dry, soft, refreshing, fruit-forward wine with a bright bouquet and a complex finish. MILAGRO BLANCO carries notes of passion fruit and white flower on the nose, and is supported by juicy melon, peach, fresh lime and grass with a hint of honey on the palate.
The fruity and floral character of this white wine pairs exquisitely with moderately spiced Szechuan, Thai and Vietnamese dishes. Lighter meats like chicken and white fish with green salad dressed in light vinaigrette are natural matches for a fresh, tantalizing meal.
Negroamaro w/ grape skins
Apulia (or Puglia in native Italian) exemplifies all of these things and more. Explore Apulia, the heel of Italy’s boot and follow one of the longest coastlines of any wine region in the country. The Mediterranean Sea graces the region’s vineyards with cooling winds maintaining ideal temperatures for growing. Sunny, warm and dry with some of the most fertile soil in Italy, the area offers the perfect environment for ripening grapes as well as olive trees and wheat fields that coexist with vineyards in this agricultural centre.
NEGROAMARO is richly jewel-hued, full bodied and a classic varietal in Apulia. Mild hints of wood and spice on the nose play with fruity notes for a complex aroma. On the palate, ripe berry is complemented by ground baking spice and silky tannins with a long finish.
Choose an antipasto with spicy elements like salami or pepper marinated vegetables like eggplant. A simple but delicious peperonata can be enjoyed with crusty bread or as a side to roasted and grilled meat.