It’s not every day you come across a bottle of chardy from Margaret River at this price. The sad truth is, if you’re lucky enough to find some, odds are it’s not going to be the best drop getting around. That’s why the Black Market is your safe place, mofo. This chardy is proudly (and secretly) brought to you by a 5 red star producer, one of the Margaret River big-dogs renowned for making juice that definitely ain’t ruff.
Staying true to WA chardy, this limited release vino has that creamy texture you know and love and, if you don’t know it, you will love it. Zesty with citrus notes, the grapefruit and melon flavours are refreshing like that first ocean swim of the summer. Say g’day to long afternoons and crisp finishes, mofos.
“A fabulous barrel-fermented rendition, the elegantly expressed bouquet shows white nectarine, rockmelon, nougat and subtle vanilla characters. The palate delivers bright fruit notes and youthful vibrancy, brilliantly supported by creamy texture and juicy acidity. The wine displays excellent mid palate weight and integration, finishing persistent and crisp. At its best: now to 2021.”
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
- Serving Temp.
Here's where cool climate varietals really come to play in WA. Slightly cooler again than Manjimup, you'll find the best of Pinot Noir, Chardonnay and Semillon in this relatively remote region. A recent find in the scheme of things, the first vines were only planted here in 1977. Such a lush region forested with famous Karri trees, that only fifteen per cent of its area is available for viticulture. Believe it or not though, there are now over 50 cellar doors here! Enjoy every drop you can find from Pemberton, and if you're lucky enough, match it with the local marron, truffles or trout.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...