Clairault tasting: A tasty Semillon Sauvignon Blanc
I tagged along to a Watson’s wine lunch in Aria yesterday that featured three bottles from Clairault, in the Margaret River area of southwestern Australia, and three dishes by the winery’s chef Tim Taylor.
I found the Semillon Sauvignon Blanc 2007 fresh and delicious, with tropical fruits, citrus, grass, and a slight creaminess - one person said “ice cream” - on the nose. I tasted fleshy grapefruit along with a citric zing and smooth minerality. A nicely balance wine that paired well with the cured salmon, even with the horseradish, and retails at RMB162.
For its part, the Cabernet Merlot 2004 came out swinging for the same price: big and intense berries with a violet bite and - as it opened up - black pepper. This one offers personality - you might love it or hate. The last wine, Clairault Estate Cabernet Sauvignon 2005, also offers ample fruit, but is a bit more restrained, more than twice the price, and seems like a wine that will be even better in a few years.
These wines are available at Aria or from Watson (contact Lily Li at lilyli@asw.com.hk). If you want to try Taylor’s food, he is at Aria all week, with the highlight a five-course wine dinner on October 30 at 7 PM (RMB1088; contact Danny Kane at danny.kane@shangri-la.com).
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