We’re fast approaching the end of 2012, and yet another crappy day! The sky was leaden throughout, with nothing on the horizon but drizzle or worse. A weekend to forget, or at least slog through to better times. But there is one quick solution to conditions outside: go inside! Retreat to the (hopefully) toasty interior of your apartment/house and pop some corks while eating lasagna/pork loin/another family oriented comfort food. And this is just what I did, all weekend. With January being Diet Month, there’s no better time than right now to indulge in favorite foods… and wines.
I like to keep my anti-social bad weather wines varied; keeps it interesting. So for this most recent departure from rainy reality, and in acknowledgment that New Year’s is right around the corner, I resolved to try something I would not normally try: a completely unfamiliar Australian red blend. Risky? Absolutely. Without good knowledge of vintages across regions, you can easily pick an Aussie red that falls flat on its face; these wines are very much at the mercy of the weather. But as with all good resolutions, this one paid off.
A little background on Australia’s Margaret River region: easily one of Australia’s premiere winemaking locales, this region is both extremely isolated and extremely good for grape vines. It is also very young. The first vines were planted in the mid-to-late 1960’s after Dr. John Gladstones wrote a book titled Viticulture and Environment outlining how ideal Margaret River’s climate and soils are for vineyards. Wines produced here tend to balance their typical Aussie big character and round, fleshy fruit with nice definition and poise. Unlike the Barossa Valley, which is renowned for its Shiraz, Margaret River produces especially fine Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc / Semillon blends. Cape Mentelle is one of the pioneer wineries in the region, and has vineyard blocks dating back to 1970.
With none of this in mind, I opened the 2005 Cape Mentelle Cabernet Merlot to pair with a variety of grilled sausages. And DANG. Deep purple in the glass, inky and slinky: liquefied desert flowers. The aromas were striking, too, with jammy blackcurrant fruit and touches of spice. Great silky mouthfeel, fine soft tannins throughout, round but not flabby; just enough acidity. More dark berry fruit and spices in the mouth, with notes of black pepper and cocoa. Great finish; my only complaint here is that the finish is shorter than I would like, considering the fruit. Well-balanced overall, and a steal at $15. Pair with spice-rubbed lamb rack, grilled sausages, or any other meaty comfort food.