In Jane Parkinson’s Liquid Assets feature of March’s Restaurant Magazine she takes a look at Winemaking as an art form…
Paringa Estate The Paringa Pinot Noir, 2O12
This is not cheap, but is one of the leading lights of Mornington Peninsula and this release is stunning. It is bold yet retains enough Pinot delicacy and has a fresh acidity with red cherry juiciness. It also has broad tannin shoulders after 10 months in French oak but it matches up perfectly to the generous fruit.
Lismore The Age of Grace Viognier, 2O16
A barrel fermented Viognier aged for a further 11 months in 2251 Burgundian barrels. It’s rich with peach schnapps.
Sugrue Pierre Brut, 2013
This excellent fizz is from Dermot Sugrue. With 8g/l dosage and some fermented in new oak, this is classy with lemon sherbet fruit and buttered toast richness.
Ancilla Lugana, 2015
Coming off the shores of Lake Garda, this has a plush side, thanks to the 10% fermented in oak. lt has melons with an almond nuttiness for texture.
Ellevin Chablis Brigitte Cerveau, 2015
A zippy, zesty chardonnay with taut lemon that isn’t sour thanks to the salty lick of chalk and biscuit that make this feel medium bodied in weight.