“Color: Platinum gold in color, fine pelage, generous and persistent tiny bubbles Nose: Fresh out of the oven almond croissant with a lovely richness on the nose. Very faint apricot for fruit, stone fruit blossom, a hint of caramel. Lovely. Palate: Beautiful bubbles on the palate, foamy and fun, quite gentle. Green apple and lemon with nice acidity. The wine presents a taste of the soil rather than the minerals in the soil with a long lasting finish of graphite or gun metal, flint. Palate: Not unexpectedly, the wine is fabulous with our caviar appetizer, a little cream fraiche, a little egg white, a little egg yolk, and caviar on top. For a creamy cheese we had a florette from fromager d’affinois which brought out a rich sweetness in the wine; it was also great with Champignon Brie. Fantastic with a fresh green salad with dijon vingrette and very enjoyable with chicken marsala bringing out a lovely lemony quality in the wine.”
Nautilus Estate - Wine Predator
Nautilus Marlborough Sauvignon Blanc
“Sight: Pale with a green tinge. Sniff: Gooseberries and grapefruit, so characteristic of New Zealand Sauv Blanc. Underlying sulphur, super fruit forward on the nose. Sip: Grapefruit up front with grapefruit and kiwi on the back. Pairing: Of all the wines, this was Sue’s favorite with the goat cheese on her walnut raisin sourdough bread. Great with the Cesar, great with the pesto, no surprise here.”
“Color: Ruby red, bing cherries, fuchsia rim, translucent with a deep rich color. Nose: Very fruity with eucalyptus, and sage. Sue found the nose very inviting. Violets and rose, dry brush. I got a lot of blueberry. There is a bit of alcohol on the nose. Palate: Blue fruit, blueberry in the front of the palate, mulberry, and plum and clay toward the back, acidity, nice soft tannins, licorice.
This affordable Shiraz will help to improve the reputation of not so great Australian Shiraz. Pairing: The wine works very well with cranberry stilton cheese. It loves the tangy sharpness and is harmonious with the cranberry fruit. Also very nice with the eggplant parmigiana as well. Beet and blue cheese, topped with great basin nuts salads are also a great dish. The butter and spices in the nuts, add such a wonderful richness to the meal when paired with the win. With the Yaulumba, the flavors brighten each other, bring out the fruit and the richness together. The elements of the flavors are enhanced by each other.”
“Color: Garnet with a coral rim. Nose: Very fruity! Super ripe fresh picked blueberry with some raspberry. Fruit punch. Alcohol. Black pepper. Palate: Very peppery! Full of black pepper along with the blue fruit. Tangy. Did I say super peppery? Pairing: Super yummy with the rosemary, garlic marinate in the lamb. The savory richness of the marinade, mixed with the fruit in the wine was spectacular. There is so much tart fruit in the Catapult, that it can cut through all of the yummy richness in the eggplant parmigiana, even embracing the yummy richness in the dish. The salad with the Catapult is so spectacular. The rosemary in the nuts shines with the wine bringing out the earthiness in the wine. It brings out fabulous peppery notes in the eggplant parmesan.”