Five bottles to celebrate spring

2017 Sanglier Rose, McLaren Vale South Australia.

Spring’s here, folks, so you can put the lid back on that heavy shiraz and crack open something fun. Something to drink under a tree with your shoes off. Something to enjoy by a river with Neil Young on the car radio and a fishing rod in your hand.

These five crackers fit the spring bill perfectly, selected by Caitlyn Rees, head sommelier at Fred’s restaurant in Paddington, Sydney.

2015 Eric Bordelet ‘Poire Granit’ – Normandy, France

Sparkling perry (or pear cider) made by former Arpege sommelier Eric Bordelet. This cider and perry producer is without peer and the Poire Granit is my personal favourite, made from biodynamically farmed 300-year-old pear trees. There is some sweetness but it is beautifully balanced by acidulated apple flavours. With only 4.5 per cent alcohol it’s a perfect aperitif.

Caitlyn Rees, head sommelier of Fred's in Paddington.
Caitlyn Rees, head sommelier of Fred’s in Paddington. Photo: Supplied

Stockists include Annandale Cellars (NSW) and Prince Wine Store (VIC).

Ota Shuzo Dokan Umeshu – Shiga, Japan

Made by infusing one-year-old sake with green ume (a Japanese stone fruit similar to an apricot or plum) and rock sugar for six months. Bottle aged until release, it’s slightly sweet, floral and sour with some marzipan in the background. At Fred’s I pair this with our pistachio panna cotta and rhubarb jelly with macerated strawberries. Very spring!

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Ota Shuzo 'Dokan' Umeshu, Shiga Japan.
Ota Shuzo ‘Dokan’ Umeshu, Shiga Japan. Photo: Supplied

2017 Sanglier Rose – McLaren Vale, South Australia

This wine is just about to go on the list at Fred’s and I’m predicting it will fly out the door! Sanglier is a personal project of Michael Corbett, head winemaker of Vanguardist in South Australia. Inspired by wines from Bandol, France (light, dry and complex) and made with grapes from 50-year-old grenache vines grown organically and biodynamically with no irrigation.

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