{"id":18335,"date":"2014-04-21T07:49:14","date_gmt":"2014-04-21T11:49:14","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=18335"},"modified":"2014-04-21T09:52:36","modified_gmt":"2014-04-21T13:52:36","slug":"fowles-wine-game-pairing","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/fowles-wine-game-pairing\/","title":{"rendered":"Wine for Ladies Who Shoot Their Lunch & the Charming Man Behind the Bottle"},"content":{"rendered":"

\"Matt<\/a>Winemaker Matt Fowles talks with guests<\/strong><\/p>\n

By Jane Staples<\/p>\n

An early spring evening, a cozy fire burning in the hearth and award-winning wine from Australia\u2019s Fowles Wines set the tone for a delightful evening at Australia\u2019s High Commission on April 8th.<\/p>\n

The orig\"Theinal Fowles family ancestors settled in Australia in the early 1800s, having arrived from England and Ireland.\u00a0 The winery is now run by one of their descendants, Matt Fowles, who was formerly a successful lawyer.<\/p>\n

In 2007, Matt was selected to be part of the \u201cFuture Leaders\u201d program that fosters a new generation of wine industry leaders for the country. This program is run by the Winemakers\u2019 Federation of Australia and Wine Australia.<\/p>\n

It is Matt\u2019s goal to see Fowles Wine become one of Australia\u2019s finest cool climate wine producers.\u00a0 The 2013 and 2014 vintages have been award-winning for Fowles Wine, with numerous medals and honours, including Gold at the Sydney\u00a0 Royal Wine Show for \u201cThe Rule\u201d Shiraz<\/strong><\/a> and 10 medals at the 2013 Victorian Wines Show.<\/p>\n

The winery is located in the Strathbogie Ranges, northeast of Melbourne.\u00a0 Ancient granite boulders dot the vineyards planted at elevations between 430 \u2013 520 metres above sea level.<\/p>\n

The vines grow in quick-draining sandy loam soils, with winds that ensure good air circulation, thereby reducing risk of frost damage in early spring or mildew in summer.<\/p>\n

\"Matt<\/a>Weather conditions allow the grapes to ripen gradually, thereby accumulating intense flavour and colour. Lower rainfall and the quick-draining soils ensure that the happy vines have dry feet, resulting in low yielding, flavourful fruit.<\/p>\n

The vin\"fowles-wine-the-exception-cabernet-sauvignon-2010-202689-bottle-1398082006\"eyard team at Fowles strongly believes that their terroir is linked to the quality of the wines they produce.\u00a0 Their vineyard management practices focus on sustainability.<\/p>\n

They use a computerized irrigation system to ensure efficient water use and reduce water waste. Natural bat guano is used, rather than chemical fertilizers and vines are sprayed with an organic blend called FKF (fish, kelp & filvic acid).<\/p>\n

Fowles Wine The Exception Cabernet Sauvignon<\/strong><\/a><\/p>\n

Fuel use is monitored and reduced by using a new under vine mower and a double row canopy sprayer.\u00a0 The team continues to see improvements in their soil health in terms of increased soil organic matter.<\/p>\n

Regular pruning and minimal selected fungicides, including Australia\u2019s first organic fungicide, also help.\u00a0 Sheep nibble weeds in the winter and the use of beneficial bugs and bacteria reduce the need for chemical sprays.<\/p>\n

\"Louise<\/a>Louise Hand, Australian High Commissioner, introduces Matt Fowles of Fowles Wines<\/strong><\/p>\n

Fowles Wines also runs the Cellar Door Caf\u00e9. The menu is based on sustainable food from their own farm where they use organic gardening principles in the two gardens.\u00a0 They also raise sheep.<\/p>\n

Fowles draws on vegetables grown locally in the Strathbogie Ranges region as well as wild game from that region. Matt calls this \u201cReal Food.\u201d He believes that responsible hunting is a more socially responsible and sustainable way to consume meat than obtaining it through mainstream means, such as the supermarket.<\/p>\n

Wild game, such as rabbit, hare, and pheasant, forage on wild grasses and herbs, so they are naturally more flavourful and leaner than commercially domesticated animals.\"Are<\/a><\/p>\n

This \u201cReal Food\u201d philosophy inspired Matt to develop a line of wines – Ladies Who Shoot Their Lunch and Are You Game? \u2013 that complement these local foods. At the Australian High Commission on April 8th, Matt introduced us to these \u201cFood Wines\u201d.<\/p>\n

We first sampled the 2012 Are You Game? Chardonnay<\/strong><\/a>.\u00a0 A pale straw yellow, with a nose showing peach, papaya and lemon. The palate yielded tropical papaya and citrus, with very subdued oak to allow these fruity flavours to dominate.<\/p>\n

It has a creamy mouth-feel due to 10 months spent on yeast lees, followed by a long tropical fruit finish. It was a delightful match with the Trout Escabeche that we were served and a perfect interplay with the spicy shrimp that came along next.<\/p>\n

\"Matt
\nMatt Steeves, Sommelier, talks with guests<\/strong><\/p>\n

Then we happily sampled the 2010 Are You Game? Shiraz<\/strong>. This deep red wine was very perfumed, with notes of ripe cherries, earthy minerality and spicey notes of cinnamon, nutmeg and subtle oak.<\/p>\n

The palate \"Ladieswas intense but not heavy, with spice and blackberries and ripe black cherries intermingling.\u00a0 Oak was present but as a background to the fruit and spice. Well-balanced with a long, satisfying spicy fruit finish. It was an instant hit with the lamb sliders that followed.<\/p>\n

The next wine was the 2010 Ladies Who Shoot Their Lunch Shiraz<\/strong><\/a>, developed to complement wild game.\u00a0 An opaque ruby-coloured Shiraz with aromas of blueberries, blackberries and red plums, with minerality and forest floor elements, vanilla and subtle spice, less spicy than the Are You Game? Shiraz.<\/p>\n

The complex palate was a finely woven interplay of blueberries and ripe red plums along with vanilla and spice, in a very smooth mouth-feel with finely balanced tannins.<\/p>\n

A long, peppery plum finish completed this terrific selection that beautifully complemented the Elk that was served with it.<\/p>\n

\"Matt<\/a>Malcolm Lamont, Sommelier<\/strong><\/p>\n

\"Stone<\/a>To finish the tasting, we were introduced to the 2009 Stone Dwellers Cabernet Sauvignon<\/strong><\/a>, from the Strathbogie Ranges, a wine from Fowles\u2019 \u201cRegional Wines\u201d line. This opaque dark garnet red wine is fragrant with ripe raspberries, dark red stewed fruit, smoke, oak and pepper.<\/p>\n

The palate gives ripe dark berries, oak, spice, smoke and a hint of mint. Well-balanced, gentle tannins. There\u2019s a lovely long ripe fruit finish with a final touch of mint. This is a Cab Sauv that is more fruity though less jammy than many others and it\u2019s definitely one that you can enjoy with food or savour on its own.<\/p>\n

The Australian High Commission has once again graciously hosted an evening that was a food and wine delight.\u00a0 Highly informative, too, with issues such as Sustainable Wine production and Real Food to feed our minds as we set back out into the spring sunset.<\/p>\n

\"Jane<\/a>Jane Staples<\/strong>, Accredited Sommelier April 2012<\/p>\n

Jane graduated from Algonquin College\u2019s Sommelier Program with the Gold Medal in Food and Wine Pairing and a score of 94.5% in the final exam.<\/p>\n

She completed courses in Winetasting, Grape Varieties, Food and Wine Pairing, Old World Wines, New World Wines, Vinification and Advanced Sommelier Techniques. She also has a Bachelor of Arts from the University of Toronto.<\/p>\n

Jane is one of the most active wine reviewers for nataliemaclean.com as well as for her own site, bellovino.ca.\u00a0 Along with Shirley Plant, Jane the co-authored the book Finally\u2026Food I Can Eat<\/i>!\u00a0 She provides the wine pairings for the recipes as well as occasional articles for Shirley Plant\u2019s blog. She also provides sommelier services and tastings for private functions, and is fluent in English, French, Spanish and Italian.<\/p>\n