$22; 12% ethanol; screw cap
Rosebud jelly with the crunchy dust of summer in stony old Clare and a whiff of freshly-ironed, starched uniform from the days of Gossamer hairspray, before the death of hospital-grade stocking welts ... this is a lovely adult blush of a thing. Having spent so many years making the wines for the Jesuits at Sevenhill, Liz Heidenreich, of that rare Barossa Anglican family, knows the secret of the amount of Grenache that goes into Sevenhill's revered fortified altar wine to give it that rosey tint. The saviour's blood. That's a responsibility. Now she's out on the loose, making her own typically fine Heidenreich wine from her family's old vineyards and other purchased fruit. She's a master at finding the flavours; how best to entrap their complexity and delicacy. This baby, from her less spendy Nurse Betty range, is as dry and resilient as her hospital sense of humour, healthy and well from two successful careers back. But it leaves a little lozenge shaped bud of a secular fleshy flavour and feeling I should only describe as the work of a deeply caring soul. That's Grenache, and that's Liz! I coulda used a big infusion of this delightful haemoglobin in the chemo ward ...
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