Vol. 4 No. 2
Standard Selection - (1) Red, (1) White
1998 Amberley Cabernet Sauvignon Merlot Cabernet Franc
1999 Amberley Semillon Sauvignon Blanc 1999
Red Wines Only Featured Selections
1998 Vinedos Torreon de Paredes Cabernet Sauvignon
White Wines Only Featured Selections
1999 Bruno Hunold Pinot Gris
Amberley Cabernet Sauvignon Merlot Cabernet Franc 1998
Amberley Estate: A Passionate Place with a View - Part I
Surrounded on three sides by the gleaming blue of the Indian Ocean, the Amberley Estate is a passionate young venture with an incomparable view. Furthermore, this is a winery that is dedicated to uncompromised quality - a vision of excellence for itself and its burgeoning appellation. Founded in 1986 in the Margaret River Appellation of Western Australia, this 167 acre production specializes in the great Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Semillon and Sauvignon Blanc, all of which have earned Australia's Margaret River considerable, richly deserved international acclaim.
Operated as a privately owned company under the astute leadership of Winemakers, Eddie Price and Greg Tilbrook, and Marketing Director, Phil Fletcher, Amberley Estates has become the "hottest ticket" in Western Australia - and we're not talking about the weather. However, considering that Amberley and the Margaret River are nearly two thousand miles away from the bulk of Australian winemaking, most of which takes place in the torrid hinterlands of southeastern Australia, the cooler, more temperate climate of the Margaret River undoubtedly plays a significant role in the quality and style of Amberley's outstanding offerings.
Some Will Suggest that Margaret River is Perfect
People have scoured the globe searching for great winemaking regions, only to discover that such places are few and far between. They appear as little strips of land in a few select countries. Certainly, Margaret River is one of these choice little parcels. Located some 150 miles south of Perth, the Margaret River region is known for its variety of vines, indigenous trees and superb fruits and vegetables.
In the 1960's, a scholar by the name of John Gladstone wrote about the similarities of Margaret River and the great winemaking region of Bordeaux. He also noted the area's perfect weather for grapes, unlike any other in Australia. This is a climate that doesn't send the fruit through many extremes each day. Gladstone also wrote about the ideal soil conditions in the Margaret River. A mixture of loam and gravel, the soil is not too fertile, which makes the vines work hard to produce perfect flavor by digging deep into the earth. Undoubtedly, the setting and the "terroir", as the French would say, have shaped the range, as well as the quality of wines that are grown at Amberley Estate. Although the traditional Bordeaux varieties predominate, small plantings of Chenin Blanc, Shiraz and Chardonnay are also represented. In fact, independent critics have called Margaret River Chardonnay the very finest in Australia.
Certainly, location gives Amberley Estate an advantage, as it would any winery; no one can create good wine from bad fruit. Yet, good fruit alone doesn't guarantee fine wine. At Amberley Estate, the staff works as hard as the vines to translate top- notch fruit into good wine. It's a job that everyone at Amberley is quite passionate about.
To add to the allure of the Margaret River is the abundance of fine restaurants in the area, frequented by locals and the growing number of visitors, alike. They come from Perth and abroad, seeking the natural beauty and abundance that Margaret River offers: fine wine, excellent game and produce, great fishing and a seemingly boundless energy that characterizes this enchanted place. Recently, critics have likened Margaret River to Napa Valley in the 1960's, a comparison that hasn't gone unnoticed by the world's wine cognoscenti, drawing attention and visitors to this special strip of land. Throw in the view, and you'll never want to leave.
Tasting Notes: Let it breathe. Let it breathe. Let it breathe. Seamless but firmly structured, the 1998 Amberley Cabernet Sauvignon Merlot Cabernet Franc acts like a first rate Bordeaux, requiring a couple of hours open to fully reveal all of its charm and complexity. But when it emerges from its youthful reticence, look out. Blackberry, currant, tobacco and cedar dominate this wine's aromatics, while black fruits and cedar prevail on the palate. Spice, pepper and subtle oak, all wrapped around a core of solid tannin, complete this wine's finish. Indeed, the flavor profile of the Amberley, as well as the cepage (65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc), mirror a top notch Bordeaux. Be patient with this Margaret River Meritage and you will be handsomely rewarded. Serve this wine at cool room temperature (60-65 F).
Accompaniments: Bring on the beef - the rarer the better - and let the 1998 Amberley Cabernet Sauvignon Merlot Cabernet Franc melt away the "Gras" in the meat. A whole beef tenderloin, encrusted in herbs and served medium rare in its own juices, provides an excellent backdrop to this offering from Amberley. Another winning accompaniment is stuffed lamb chops, cooked slowly over glowing white coals. Furthermore, we must confess to enjoying this wine with both a beef barley soup and a lamb barley soup, served with French bread and several thick slices of Havarti cheese. Both soups, in accompaniment with the butter-like consistency of the Havarti, bring out the entire gamut of flavors that lay embedded in the Amberley's formidable structure. Just for the record, the folks at Amberley also suggest kangaroo, venison and other game dishes as ideal accompaniments to their Cabernet Sauvignon Merlot Cabernet Franc. If you decide to cellar this beauty for a couple of years, we would also suggest serving duck, veal and full-flavored fowl with it. Enjoy this bit of "Bordeaux" from Amberley Estate.
Recipe for Red Wine:
Barbecued Lamb Breast
2 lb. Lamb breast or stew meat
1 onion - Chopped
1 tsp. Salt
1-2 cloves minced garlic
2 tsp. Worcestershire sauce
1-cup tomato sauce
1 Tbl. sugar
1 tsp. Dry mustard
¼ cup vinegar
Cut meat into 2-inch pieces and brown in dry pan on all sides. Pour off any excess fat and place meat in large, covered casserole. Combine remaining ingredients and pour over meat. Cover and bake 1 hour at 350. Remove cover and continue baking for 30-45 minutes. Stir a few times during last 30 minutes.
Quote for Red Wine:
"Wine has given courage to lovers, peace to foes and a tradition to all of us"
----From the Amberley Creed
Amberley Semillon Sauvignon Blanc 1999
Amberley Estate: A Passionate Place With a View - Part II
Since the first plantings in 1986 and the premier vintage in 1990, Amberley Estate has been turning heads and quietly winning friends with their fine wines, outstanding restaurant and superb view.
Dedicated to producing only the finest quality/value wines from the Margaret River Appellation, Amberley steadfastly refuses to compromise its standards or purchase grapes from outside the appellation. Under the tutelage of Eddie Price, the Chief Winemaker and Managing Director, Amberley Estate has become the region's largest winery devoted solely to the production of Margaret River wines, a fact he attributes to the quality and consistency of the estate's fruit.
Although terroir plays an integral part in the consistency of Amberley fruit, Price has added greatly to the quality by instituting ongoing vineyard trials, especially with alternative vineyard trellising and pruning methods new to the area, which many believe have become synonymous with the estate's success. Similarly, Price seems to know the place of technology in the production of fine wine, by not sacrificing the time honored practices of some of the world's greatest wine estates. One such technique is natural fermentation; Price insists upon using only natural yeast fermentations. Although considered risky in some circles, relying solely upon the vineyard's natural yeasts has many distinct advantages; naturally fermented wines are creamier, smoother and exhibit greater character than inoculated wines. Natural fermentation also allows wines to develop more slowly and has the advantage of lessening the use of preservatives. With such great determination and success, it is not surprising that Price has been the chief architect at Amberley from its inception and with outstanding results.
The Amberley Creed: Wine is Not Merely a Drink, It's an Experience.
Wine has given courage to lovers, peace to foes and a tradition to all of us. Consuming a bottle involves you in many rituals that have evolved over the centuries. It all starts with the selection. Do you match the menu for a wine over dinner? Do you stay with an old favorite? Or do you try a new wine and wait in anticipation for the taste to be revealed? This is a journey of discovery as the varieties and complexities of wine are endless. Once open the wine is poured, the color now revealed in all its glory. You bring the glass towards you, inhale the aroma and try to imagine the taste before it enters your mouth.
Finally, you take a sip, the wine ritually swirled on the tongue to enliven every taste bud. Yet, the experience is only in its infancy. From here it is up to the individual as to how it will end. Some people find themselves talking about wine for hours. Some just consume it. Whatever you do, the main aim is to experience it. At Amberley, they have a range of wines made to enjoy. They have a variety of reds and whites made for friends, for lovers and for you. You can talk about them. You can drink them. You can experience them. So…for the love of Bacchus, what are you waiting for? Come and join us mates, straight away!
Tasting Notes: Groomed to be a crowd pleaser, the 1999 Amberley Semillon Sauvignon Blanc is an expressive, easy to drink wine that begs for company; otherwise, it would be far too easy to consume an entire bottle yourself. Comprised of 85% Semillon and 15% Sauvignon Blanc, this delightful rendering of a traditional white Bordeaux combines the best attributes of both grape varietals: a fresh grassy herbaceous nose is followed by zesty citrus flavors, liquid minerals, and a hint of nuttiness from the partial barrel fermentation of Semillon. On the palate there is the herbal characteristic of Margaret River that reminds us of Bordeaux, followed by the more complex flavors of grapefruit and citrus. More subtle, tropical fruit flavors like guava appear after a few minutes airing, attesting to the full ripeness of the Sauvignon Blanc. On the finish, the Amberley Semillon Sauvignon Blanc is long and fairly intense, culminating in a mélange of gentle oak and vibrant, fresh, clean fruit. This wine is perfect for immediate consumption, in spite of its promise of reward for additional medium term cellaring. Serve chilled and enjoy!
Accompaniments: The soft, easy drinking style of the 1999 Amberley Semillon Sauvignon Blanc will prove to be an asset when pairing with food. Underscoring this wine' versatility is how well it accompanies seafood, Asian cuisine and even asparagus. Asparagus is normally one of the most difficult foods to match with wine, but we were more than satisfied with the way that an asparagus and red pepper dish we enjoy so much, brought out the more complex tropical flavors in the Amberley. Another winning accompaniment to this precocious Semillon Sauvignon Blanc is a baked mahi mahi in a ground cashew and herb crust. The combination of succulent white fish paired to a light, complex nuttiness, highlighted the fruit and oak tones in the wine and accentuated all of the subtleties inherent in this user-friendly Bordeaux-like white. Brie, Camembert and other soft cheeses also make wonderful companions to the Amberley. Too often we think of cheese, especially full-flavored soft cheeses like Brie as needing a hearty red, when in fact white wines often serve the purpose better. Full-bodied reds sometimes clash with certain enzymes in soft cheeses, especially those that sport a crust. At Amberley Estate, their preference is to serve a Margaret River rendition of Brie with their Semillon Sauvignon Blanc. Why not experiment a bit, and enjoy!
Recipe for White Wine
Pecan-crusted Baked Brie
1 wheel of Brie (about 1 lb.)
1 cups granulated sugar
¼ cup water
½ cup pecan or walnut halves (toasted, if desired)
Place Brie on a sheet of aluminum foil or tin plate. Mix together sugar and water in saucepan until the sugar dissolves, swirling pan from side to side. When mixture comes to a boil, cover for 3-5 minutes. Uncover and continue cooking over high heat until sugar looks a "caramel" color. The temperature should be "hard crack" (300 F).
Pour sugar mixture over the cheese and spread evenly over top and sides. Once mixture on cheese cools for 2-3 minutes, press nut pieces into cheese while the coating is still warm. Serve within 1 hour.
Quote for White Wine:
"When you experience your next bottle of Amberley wine, you know that it was grown in The Margaret River region…and you know that we have not bowed to the marketplace and compromised quality for quantity."
----Eddie Price
Vinedos Torreon de Paredes Cabernet Sauvignon 1998 - Chile
Named for the great eighteenth century watchtowers, or torreones, that used to stand in and around the Chilean town of Rengo, Vinedos Torreon de Paredes is a thriving family concern of over 300 acres. Specializing in the cultivation of traditional Bordeaux varietals that the family brought from France, Javier and Alnaro Paredes carry on the work of their visionary father, Amado, who founded the estate.
At present, Torreon de Paredes produces some 100,000 cases a year of premium wine, of which 80% goes abroad, destined to grace the tables of fortunate European and North American homes and restaurants. Here Cabernet Sauvignon is king, weighing in as the most extensively cultivated grape at the estate, followed by Merlot, Sauvignon Blanc, Semillon, and even a bit of Chardonnay, Riesling and Gewürztraminer. Yields are kept low on all varietals by viticultural experts from France's prestigious Montpellier University and eslewher4e, who oversee the planting and vineyard operation at Vinedos Torreon. Little expense is spared in producing a bevy of delicious wines by great attention to detail, including washing all bottles in purified water and corking the estate's wines under vacuum to boost the life of the wine and cork and to insure the utmost purity in the finished product. Kudos to the Paredes family for a hint of pure, pleasure-filled wines.
Tasting Notes: The 1998 Vinedos Torreon Cabernet Sauvignon is a striking wine, with rich, pure fruit and a firm but not aggressive structure. Scents of blackberry, Cassis and eucalyptus permeate the nose, offering a hypothetical cross in bouquet between a fine Bordeaux and a top-notch Australian Cabernet. Lush and immanently pleasing, ripe blackcurrant with hints of mint, herb, spices and oak dominate the flavor of this easy drinking Cabernet Sauvignon. The addition of a small percentage of Merlot to the cepage, coupled with a hiatus of up to a year in oak cask, renders this Cabernet Sauvignon the perfect candidate for present consumption. Enjoy!
Accompaniments: Roast chicken, Duck a l'Orange and good, simple cuts of beef would be our first culinary choices to complement the Paredes Cabernet Sauvignon. Yet, several members of our tasting panel voted it their favorite sit around, sipping Cabernet Sauvignon that didn't require a loan officer to purchase it. In short, enjoy this easy-drinking Cabernet with or without food. We heartily endorse a roaring fire and a good friend as the only accompaniments to this wine. Salut!
Bruno Hunold Pinot Gris 1999 - France
Bruno Hunold is one of a number of up and coming grower/producers in Alsace, France's most romantic yet, least know wine regions. Blessed with fine weather and picture perfect scenery, Alsace rarely receives the accolades it deserves, either for its wine or its inherent beauty.
Like most of Alsace's premier producers, Hunold cultivates all of the appellation's major white varietals: Pinot Blanc, Riesling, Pinot Gris and Gewurztraminer. He also bottles an excellent Crémant d'Alsace, the Alsatian equivalent to Champagne. Offering outstanding quality for value, Hunold has quickly established himself in the domestic and international markets where his wines are highly touted.
Although its wines remain relatively unknown to many in America and an enigma to others, Alsace enjoys the highest average quality of any major white wine appellation in France. Its centuries old traditions coupled with modern equipment and many knowledgeable, quality-oriented growers make Alsace a treasure chest of flavorful, personality-filled wines, nearly all of which are white.
Tasting Notes: Like ambrosia, the 1999 Hunold Pinot Gris is packed with the scents and flavors of ripe, luscious fruit and a waft of the Orient. Bordering on the exotic, this Pinot Gris combines overt fruit and spicy mineral tones, with barely a hint of sugar. Enjoy it chilled.
Accompaniments: Alsatian ham served with sauerkraut, caraway and spiced apples or just about any other traditional regional fare makes a terrific accompaniment to the Hunold Pinot Gris. In Alsace, all types of sausages, highly flavored vegetable dishes and even foie gras are enjoyed with Pinot Gris. In an eclectic vein, sesame chicken, shrimp tempura, herb-encrusted fish and most lightly spiced Asian dishes provide natural foils to Pinot Gris. Recently, both sea bass and a tuna steak prepared with a spicy (but not hot) ginger sauce have given us great pleasure in the accompaniment of the Hunold Pinot Gris. A votre sante!
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