A WARM GLOW

Winter in the North is not at all like the Christchurch and Wellington winters that I have known but can occasionally get cold. We have had a cold snap (down to 13 degree days and 5 degree nights) which while not exactly requiring snow shoes and wooly jackets has driven us to putting the fire on.
Yesterday, after doing some gardening chores I chopped some wood and prepared the fire for later. Later, towards dinner-time I lit the fire and we discussed what wine we would drink. Chardonnay just wasn't going to cut it so Pinot Noir was on the agenda. Then, looking at the fire with the cosy glow I changed my mind, went down to the cellar and brought back a bottle of E&E Black Pepper Shiraz 2000.

This is one of Australia's greats, a fine Barossa Valley shiraz sourced from very old vines, carefully selected and given the full 'bells and whistles' winemaking treatment. The winemakers recommendation for drinking is 'up to 10 years'. At 11 years this wine has just started to hit its straps. The rich sweet fruit is beautifully balanced by the big vanillan oak and the 'black pepper' character is evident but not too pronounced. The wine has softened without losing its power and has not yet become sappy. This was a beautiful accompaniment to a rich soup and hot bread rolls before the fire.