In the decades that followed, wineries across Australia produced massive amounts of the wine to keep up with Australian’s insatiable appetite for the iconic beverage. During the 1990s Australian Chardonnay gained notoriety with a global marketplace and the international accolades streamed to those vineyards who had tweaked the recipe just enough to make them standout. Unwooded varieties etched out a marketplace of their own, while the french oak wooded variety produced a deep yellow colour and delivered a buttery taste to the palate. 

Since then a plethora of blends and other varietals captured the taste of the marketplace and Australian wineries began to further diversify their product offerings with Sauvignon Blanc, Pinot Gris, Semillon and Riesling. Yet the Chardonnay is still a go  to when paired with seafood across the sun burnt country which is Australia. Its not uncommon to find a bottle of Chardonnay paired with a bucket of prawns or seafood platter at any time of the year.

In late March 2009, a small boutique winery in Australia’s greatest wine producing region of McLaren Vale, South Australia gathered teams of experienced fruit picking backpackers at 4:00am, armed with baskets and secateurs they hand picked chardonnay grapes from aged vines the heritage of which originated with James Busby. Over four days the job was complete and the grapes began their transformation from fruit to wine under the careful palate of chemist and vintner Peter Cap, founder of Manor Estate Wines.

“If I’d known then what I know now I would change nothing with one exception; I would have planted more chardonnay years before,” Cap said. Who was to know that 12 years later Manor Estate’s 2009 Chardonnay Special Reserve would be recognised as one of the finest Chardonnay’s ever produced in the region.

Cap takes wine making seriously, “It’s been my passion for years,” he said, “each part of the process is a discipline in itself, right down to the time, temperature and method of hand cutting the fruit from the vines,” Cap continued.

The Manor Estate 2009 Chardonnay is something of a legend, “the universe was smiling on each element of the process at this time, everything went right and the result is in the tasting,” Cap says.

Acclaimed by wine connoisseurs near and far, Manor Estate’s 2009 Chardonnay Special Vintage is now in limited supply. “Now in its twelfth year, this wine just keeps getting better,” Cap says, “Everyone who tastes it is an instant fan, but now our buyers with a discerning palate are cellaring it for a special occasion,” Cap muses.

“The whole team at Manor Estate are elated with the success of the 2009 Chardonnay,'” Cap says, “2009 was a stand out year for us with two premium wines produced, Chardonnay and Merlot,” each now in extremely limited supply are reluctantly sold by the  charismatic wine maker for $249 per bottle, which is arguably on the cheap side.

“Peer pressure forced me to offer my remaining private stock to the marketplace,” Cap said, “but rest assured my private cellar will keep a few dozen of this exceptional rare wine for very special occasions,” Cap concluded.

Manor estate offers wine events, a romantic wedding venue and luxury accommodation in McLaren Vale. For more information, or join their wine club, visit the Manor Estate Wines website or call their team of experts on (08) 8383 7300.

Syndicated by Baxton Media, The Market Influencers, Your Digital Marketing Agency.

Read: McLaren Vale Winery Sparkling Shiraz Brut Wines Australian Wine Club Membership

Sparkling Shiraz with Spicy Pasta Provencal – or Dessert

There’s more to the range of foods that match Manor Estate’s famous Sparkling Shiraz – feel free to explore peppery, spicy dishes at will. However, this easy pasta recipe featuring cherry tomatoes, Kalamata olives, garlic, capers, Italian spices, red pepper and Parmesan cheese is a great way to get that VIP experience at home. Alternatively, it can be enjoyed with game and earthy flavours or it can be served up with a favourite dessert. Take time to admire the frothy mousse that the sparkling shiraz produces when poured – it’s Peter’s pride and joy!

Sparkling Brut with Grilled Fish Served with Green Olive Sauce and Pistachio

Most people will be aware that a sparkling brut can be enjoyed with any white meat or seafood. But special occasions call for special recipes. Serve grilled fish on a base of green olive sauce and top with coarsely chopped roast pistachios. It’s simple but undeniably a dish fit for a king. A little caviar on the side adds an ultra luxury touch and matches the crisp character of the sparkling brut. “Any salty delicacy is great with sparkling brut,” says Peter.

Shiraz with Red Meats and Veggies for Classic Enjoyment

Luxurious shiraz is a real all-rounder to go with red meats and veggies. Peter suggests making a red wine sauce – but not with his Manor Estate Shiraz. “Red wine reductions are fantastic, but you shouldn’t use your best wines for them. A regular bottle of plonk will do for cooking, but for serving, you should complement the meal with a naturally-aged, full-bodied, palate-pleasing shiraz. Theoretically, you could cook with it, of course, but it would be an awful waste.”

Cabernet Sauvignon with Red Meats or Portobello Mushrooms

Pairings for Cabernet Sauvignon are very similar to those that work with Shiraz, but Peter is eager to offer a vegetarian option. “With either Shiraz or CabSav, vegetarians will be looking for a meat substitute as a main dish, and portobello mushrooms fit the bill. Stuffed mushrooms are a fantastic alternative to meat when enjoying red wine with a meal. Spinach, tomato and white cheeses are great accompaniments to portobellos – or just grill and serve.

Read: McLaren Vale Winery Secrets Wine Club Wines Tasting Events Australian Winemakers

Chardonnay with Pasta or Seafood

The delicate nature of Chardonnay calls for equally delicate accompanying flavours. Seafood is sure to be a winner, but asparagus and pasta dishes with subtle flavours are equally successful pairings. For a real gourmet touch, try lobster thermidor, says Peter. It’s a great way of dressing seafood to impress, tastes amazing, and will pair beautifully with the wine.

“You don’t have to be rich and famous to enjoy fine food and wine,” says Peter. But once the flavours of paired foods and wines work their magic, you’ll certainly feel like an A-lister – even when it’s just a really special meal at home.” His top wine recommendations are an easy guess. He chooses Manor Estate Wines, the wines he nurtured to match or even beat some of the world’s finest.

Manor estate offers wine events, a romantic wedding venue and luxury accommodation in McLaren Vale. For more information, or to buy wine online, or join their wine club, visit the Manor Estate Wines website or call their team of experts on (08) 8383 7300.

Syndicated by Baxton Media, The Market Influencers, Your Digital Marketing Agency.