Rutherglen Topaque (375ml)
Deep, brilliant old gold. Lifted toffee, honey and cold tea characters combine to produce the unique character of Rutherglen Topaque. Toffee and tealeaf characters predominate on the front of the palate with a cleansing hint of spirit and old oak on the finish.
Each vintage the topaque grapes are left on the vine to fully ripen until raisined and laden with natural sugar. The resulting wine is then blended with wines from previous vintages to produce a consistent house style. This wine contains portions from a number of vintages over several years.
Blended for optimum flavour and balance prior to bottling, this wine will not improve with further cellaring and should ideally be enjoyed soon after opening. A heavenly match with honeycomb ice cream, fruit based desserts, soft cheeses, chilled as an aperitif or as an after dinner drink with coffee.
“This classification is the foundation of the style; displaying the fresh aromas, rich fruit, clean spirit and great length of flavour on the palate, which are the mark of all the Topaques of Rutherglen.
The Topaques of Rutherglen bear a mark of authenticity – an oval logotype with a stylised 'R' – which is only applied to the wines drawn from the great vineyards of the region. The 'Topaques of Rutherglen' trademark assures the highest quality of wine exclusively sourced from the Rutherglen Wine Region.
Campbells 'house style' is typically complex and elegant, capturing a rich purity of fruit flavours.” Colin Campbell
POACHED WINTER FRUIT TART
- 200g Pitted Prunes
- 60ml Brandy
- ¼ cup Honey
- 55g (¼ cup) Sugar
- Juice of 4 Oranges
- Julienned rind of 1 lemon
- 2 Cinnamon sticks
- 1 Vanilla Bean split lengthwise
- 1 teaspoon Black Peppercorns,
- Tied in muslin
- 250g Dried figs, halved
- 2 Bbeurre Bosc Pears
- 2 granny Smith Apples
- 2 tablespoons Lemon Juice
- 70g (1cup) day-old brioche crumbs
- or white breadcrumbs
- 60g Hazelnuts
- Vanilla or cinnamon ice-cream
- Thick cream or crème fruiche
- To serve
- 185g (1¼ cups) plain flour
- 1 tablespoon Sugar
- 1 teaspoon ground cinnamon
- 125g butter, chilled
- and cubed
- 1 egg yolk
Combine prunes and brandy and set aside. Combine honey, sugar, juice of 3 oranges, lemon rind, cinnamon, vanilla bean and peppercorns in a saucepan and stir over medium heat until sugar dissolves. Add figs and simmer over low heat for 20 minutes. Add prune mixture and simmer for a further 10 minutes.
Peel and core pears and apples and cut into eights. Toss with lemon juice, add to saucepan with remaining orange juice and quarter cup water and simmer for ten minutes or until pear and apple are almost tender. Cool and store in an airtight container in the refrigerator for up to four days. Bring back to room temperature before spooning into tart shell.
For pastry, process flour, sugar, cinnamon and butter in a food processor until mixture resembles coarse breadcrumbs. Add egg yolk and 2-3 tablespoons iced water and process until just starting to come together. Bring together with hands and shape into a disc.
Enclose in plastic wrap and chill for 30 minutes. Roll out pastry and line a 23cm tart tin with removable base. Prick base all over and freeze for 30 minutes. Bake at 200C for 15-20 minutes or until lightly golden and cooked through. Cool and store in an airtight container until required.
Sprinkle base of tart shell with brioche crumbs. Discard cinnamon, vanilla bean and peppercorns from compote, arrange fruit over brioche and sprinkle with hazelnuts. Spoon over 2-3 tablespoons poaching liquid, reserving remainder, and bake at 200c for about 20 minutes or until heated through and lightly coloured. Warm reserved poaching liquid and drizzle over warm tart. Serve warm or at room temperature with vanilla ice-cream, thick cream or crème fraiche.
Review by: James Halliday, James Halliday's Wine Companion, August 2016
Score: 94 Points
Review by: James Halliday, James Halliday's Wine Companion, July 2015
Review by: Leigh Marino, Country Style, July 2015
Score: 92/100 Points
Review by: Alan Hunter, Brisbane Courier Mail, July 2014
Score: 93 Points
Review by: Tyson Stelzer, Wine Business Monthly, June 2013
Review by: Matt Skinner, August 2010
Score: 91 Points
Review by: Harvey Steiman, Wine Spectator, 10th February 2010
Sweet and silky, with a light feel to the texture and gorgeous apricot, orange marmalade and date-nut bread flavors, lingering on the polished finish. Muscadelle. Drink now. - H.S.
Review by: James Halliday, Australian Wine Companion 2010 Edition, August 2009
Review by: James Halliday, Australian Wine Companion 2008 Edition, October 2008
Review by: Matthew Jukes and Tyson Stelzer, Taste Food and Wine 2007, December 2006
Review by: Matthew Jukes and Tyson Stelzer, Taste Food and Wine, October 2006