Notes from Monday's Woodstock dinner by Zen Asia at the ever-reliable Sala. On hand to explain the wines was Bernice Ong, who is the Marketing Manager for Woodstock.
I arrived rather late but cocktails at the open area in front of the restaurant were still ongoing when I showed up. As it was a very humid evening, I was grateful for a cold glass of the Woodstock Semillon/Sauvignon Blanc 2008. 75% Semillon 25% Sauvignon Blanc. An excellent thirst quencher. We had it again served with the first course of lobster tail. Nearly colorless, light and lemony with a slight herbal edge. The fruit makes an appearance on the finish as it warms up. We also had the Woodstock Shiraz 2006 with the canapes. Smoky and a little wood (not oak) on the nose. Quite dry with some spiky acidity. Already soft tannins make this good for drinking now.
After the white wine with the first course, we proceeded to the reds:
Woodstock Cabernet Sauvignon 2006 - Well-balanced. Juicy and dry but nicely rounded. There is the merest hint of oak on the finish. A much brighter wine than the deep, dark Shiraz. Again, soft tannins make this good for drinking now. A very good match for the lamb short rib and borlotti bean cassoulet.
Woodstock The Stocks Shiraz 2006 - From 31 rows of unirrigated 110 year-old vines personally tended to by Scott Collett, who is the owner of Woodstock. The grapes are picked when slightly shrivelled. Fragrant ripe berries on the nose. Later, smoke, tobacco and eucalyptus. Great depth on the palate. Toffee and sweet spices. Rich and vibrant. I'm not sure if this was decanted but already very good to drink. Lovely stuff and very nicely put together. Extremely long finish. Paired with braised veal cheeks which, I suspect, Colin deliberately slightly under-flavored in order to make the wine the center of attraction.
Woodstock also has a range of stickies which we tried:
Woodstock Vintage Port 1994 - Rather pale. Figs. Drying out on the finish. This seems to me like it's starting to fade. Best to drink up.
Woodstock Botrytis Semillon 2005 - Very complex. Dried pineapple, burnt sugar, marmalade, candied orange. Rich and very long. A convincing substitute for a good Sauternes. My favorite wine of the night.
Woodstock Very Old Fortified Port - A tawny-style port using a Grenache/Shiraz blend. Extremely sweet and viscous but then there's a great streak of acidity which balances the sweetness. Gentle nuttiness, some prunes and raisins. A very rich and concentrated wine with an extremely long finish. Excellent stuff; though somewhat over the top.
You have to love a dinner where there are almost as many dessert wines as dry wines!