• The following 2020 Seméli Estate ‘Feast’ Moschofilero is a dry white table wine sourced from Moschofilero grapes that are a vitis vinifera white grape indigenous to Greece and grown widely in the Péloponnèse wine region. The winery was one of the first to be certified carbon neutral and uses gravity to move wine utilising the sloping terrain. Fruit was crushed and chilled before oxidative pressing and settling. Through cool fermentation in stainless steel tank it was taken to dryness. There was short maturation on light lees before bottling to preserve freshness.
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Seméli Estates ‘Feast’ Moschofilero 2020
IGP Péloponnèse, Greece $12.50 (15777) 12.0% alcohol
Light-yellow hued when poured, pleasing aromas waft from the glass with floral notes and nuances of citrus galore. It’s light-medium bodied with textured mouthfeel and excellent palate flavours of honey-drizzled mango and creamy-smooth lemon chiffon pie. This is a go to sipper at any time and pours well with pastitsio, a Greek version of Italian lasagna. Pick up an armful, possibly a dozen. The price-quality balance tips wildly in your favour. (Vic Harradine)
• The following 2020 Bodegas Salentein Wines ‘Portillo’ Pinot Noir was sourced from mountain vineyards from high plateaus in the Uco Valley of Mendoza, Argentina. They employ a gravity system for moving wine, apparently somewhat unique in this part of the world. Grapes are hand-picked then destemmed before transfer to stainless steel tanks where cold maceration takes place at 8 to 10 °C, followed by fermentation for 7 to 10 days.
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Bodegas Salentein Wines ‘Portillo’ Pinot Noir 2020
Valle de Uco, Mendoza, Argentina $14.00 (19274) 14.05 alcohol
Light-ruby hued in the glass, it dishes up aromas of bright cherry/berry and notions of savoury herbs. This captures the palate with a lovely mélange of flavours with freshly picked strawberry, ripe juicy black Ranier cherry and black plum. There’s baking spice and ripe soft tannin added to the mix on the finish and aftertaste. This showcases ripe fruit, balancing tang and acidity, persistent purity of fruit, great mouthfeel and versatility at the table. Pour with roast chicken with cut-up root veggies in the bottom of the pan—turnip, potato, carrot, parsnip, or coq au vin or crown roast of pork or lamb tagine. (Vic Harradine)