Lamb and an Australian red

Pan-seared lamb chops seasoned with oregano were the centerpiece of our dinner tonight, which meant that a hearty red was in order. Instead of picking a new release I decided to go for something with a couple of years or so of bottle age.ross

From Australia’s Barossa Valley, Ross Estate’s 2003 “Lynedoch” did the trick. Ripe but still firmly tannic, this blend of 40 percent cabernet sauvignon, 40 percent cab franc and 20 percent merlot is aging well and is probably not even in its prime. It cut through the lamb like a sharp knife, showing notes of cassis, blackberry, dried cranberry and coffee bean. Afterward, I enjoyed a sip or two with some dark chocolate. It’s a big wine (with 14.5 percent alcohol) but well balanced with enough acid structure. Imported by Southern Starz Inc., Huntington Beach, California. Not sure of availability at this point  or price.

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