Sunday, July 24, 2005

2 White: Australia Viognier, Canada Gewurztraminer

YALUMBA 'Y SERIES' VIOGNIER 2004, South Australia, Australia, 14.5% D, #624502 $13.95 (Tasted July 28, 2005)

Vintages says: "After a visit to Condrieu in the Rhône Valley, the home of Viognier, Yalumba's Peter Wall was inspired to plant Australia's first commercial vineyard of the grape over 25 years ago. Always innovative, Yalumba has since become the Australian ambassador for the grape with four different Viogniers in their portfolio, including this popular and easy drinking 'Y Series'. It is known for its floral nose and rich fruit flavours." The Website says: "An enchanting wine with aromas of lemon and honeysuckle with hints of spice. The palate is rich, luscious and silky with juicy tropical fruit, citrus and lychee." George Stimmell comments: "...real panache.. with classic clover-blossom aroma and spicy lime and lemony accented flavours - an 89." My notes: A lgiht blond with a green cast, nice legs on the glass and a lemon pineapple nose. Full-bodied, a citrus tartness balances the mineral and wild, ie. not cultivated, tropical fruit. Has a long warm finish. Suitable with grilled seafoods: tuna, shrimp, lobster or spicy mussels. Should be able to cellar for a year but nice and fresh now - a handy screwcap. Vintages release June 25, 2005.

FIELDING ESTATE GEWURZTRAMINER 2004, Beamsville, Canada, 12.5% D, Winery $13.45 (Tasted July 24, 2005)

The winery describes this as: "Rose petals and ripe melons on the nose - medium body...offers a long finish with lingering tropical fruits. 270 cases produced." My notes: Fielding Estate is a new winery this year on the Niagara escarpment and several whites were purchased from their tasting room on July 15, 2005. This Gewurztraminer is a light blond with a faint wild rose and citrus-zest nose. It is medium-bodied and has a light off-dry lemon/lime melon flavour with a creamy touch and a long kiwi fruit and citrus finish. A pleasant if tart 'gewurz' sipper but the 'creaminess' throws me - should pair nicely with raw oysters, steamed mussels, sliced fruits, toasted bruschetta, vegetable pizza or grilled white fishes.

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