Rutherglen Estates 2010 Zinfandel
‘WOW!’ was, honestly, the first impression and spoken word that sprang from my mouth on sniffing the complex and very brooding scents of this wine. It’s punchy, herbaceous and spicy, all the while presenting a lovely underlying sweet fruit layer. There’s a hell of a lot going on and it’s great to explore its expansive fragrances.
So let me take this a little further. Coriander and cloves, Chinese five spice and a deeper layer of plum and forest floor. Keep in mind that at this stage, all this is presented within its fragrance only.
My guess: it’s a brilliant food wine, and one that demands a food match with depth. Fortunately I have just the thing: earthy, nutty and round and slightly gamey slices of beautiful Spanish serrano ham.
Now paired with these fine slices, the palate of well-aged and rather spicy Zinfandel gracefully opens up and offers even more complexity. The mouth feel and taste are rich, round, both juicy and bright (front palate), and deep-dark (mid-to-back palate). More of those clove and five-spice elements linger as the wine is swallowed down.
This wine is so very generous: juicy, supple and decidedly spice driven. For great food matches think game meats, wilds of the forest or well-aged, cured meats. Do this and you might be convinced of its power.
Rutherglen Estate Fiano 2013
An impressive, rich, floral bouquet of ripe pears and hazelnuts (warmer rounded tones) as well as bright, fresh citrus zest and grapefruit inspire thoughts of a beautiful spring/summer garden party.
Regardless of any food pairing, I suggest that a well-planned location and/or event, catering to either a small group of friends, or larger, might be wise. I say this in celebration of what this wine offers: an essence of nature. I visualise a scene of mid-spring blossom with bees everywhere collecting their pollen. As you might have guessed, this stunning Fiano makes a great aperitif; it is mighty elegant.
This late ripening varietal, at home primarily in the southern Italian region of Campania, thrives in Rutherglen Estates’ sunbathed vineyards. Although the 2013 vintage conditions were particularly dry, this allowed controlled management of water levels: just enough to retain vine health while restraining bulked-up berries and over-cropping. This resulted in intense, full-flavoured fruit. Gentle treatment during winemaking was then key to success. Fermented in contact with some solids in a four-year old French oak puncheon and a hogshead meant very subtle oak integration was possible while retaining classy acidic cleanliness. Maturation on lees for a further nine months has produced a nutty/biscotti flavour coupled with a soft buttery mouthfeel. This combination has proved a great match for the delicious pear, melon palate flavours.
Rutherglen Estates’ recommends a creamy pasta or polenta dish as a food match. I agree that a softer, buttery texture in the mouth would help to soften the round pronounced acidity, though I find that classy and desirable, a breath of spring that should not be disguised. Rutherglen Estates’ team of viticulturist Matthew Partridge and winemaker Marc Scalzo have produced a gem. Un magnifico vino bianco!
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