This wine from Geelong producer Bannockburn is a sidestep from their iconic chardonnay, with all the layers and complexity you’d expect from such a quality estate.
Forget that it’s savvy, because it’s not as you know it. This is lovely and powerful but at once silky. It has all the tropical fruits, and it’s almost muscaty, maybe from skin contact. Whatever it is, it’s wonderfully well-judged. A little bit of older French oak puncheon (big barrel) action, which combined with extended lees contact gives you that moreish roasty-toasty-nutty winning 1-2-3 punch. It’s dry, refreshing and poised. It doesn’t need food, but it will be a brilliant partner for almost anything you can throw at it. Seriously good stuff.
“Indeed it’s quite delicious. Complexity is rarely this out-and-out more-ish. It’s bursting with lime soda and honeycomb, passionfruit and white flowers, a subtle grassy note whispering very softly. You can quaff it. You can contemplate it. You can delight in its soft, sensual persona. It works from all angles. And it has excellent length.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
We obviously can't tell you any more info about this wine, but here's a hint. It's from Australia. Don't ask any more, don't ask any less. We love questions, and we love secrets. But we love you more, so we can guarantee that this wine will be worth any perceived risk.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
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