Gundog Estate Indomitus Albus 2019
- 96
- $40
- Drink by: 2021 - 2029
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Finally, something a little bit different. That is obvious from the totally different labelling (this one features photography of the 12th century Ta Prohm temple, found at Cambodia’s Angkor Wat – which looks great – instead of a dog) and the curious name, a bit like a new Harry Potter wizard. It is also a blend of grapes from the Hunter and Canberra. The weirdness does not end there. It is also a blend of varieties.
Basically, 60% semillon from the Vernon vineyard in Mount View, 27% gewürztraminer from the Ernest Hill vineyard in Pokolbin and 13% riesling from the Four Winds vineyard in Murrumbateman. The Semillon was fermented with natural yeasts on 30% skins by weight, then left to mature on those skins for 142 days (Matt actually says ‘approximately 142 days’ in his info, but I figure that no one gets that specific for that period, so it must be 142 days). The riesling and gewurztraminer also saw natural yeasts in old oak. No fining agents were used. The level of residual sugar is 5 gms/litre, but this should really only contribute to the mouthfeel, rather than providing any genuine sweetness on the palate. All of this came about as Matt was keen to build on what he saw with his 2011 Wild Semillon.
Love this! Wonderfully aromatic. There are the lavender and musk notes from the gewurz; the florals and minerals of the riesling; and the grass, lemongrass and citrus of the semillon. There are nuts and notes of matchsticks. Complexity out the wahzoo! Almonds. Stonefruit on the palate. Great length. This is stunning stuff and ridiculously cheap. Such a seductive, gorgeous texture. Impressive length (impressive indeed, but it is the texture one will remember). Great now, should drink well for the next 4-5 years and after that? Who knows? Try it with a rich chicken dish or a fish stew. Love it!
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
