We recently released our 2010 Sauvignon Blanc Semillon at the Sunset Wine event in Scarborough beach on February 2017. Stylistically we release our wines after they have had time to develop in the bottle, when they are ‘ready’.
This lovely Sauvignon Blanc Semillon has received 94 points from James Halliday and most recently 4.5/5 stars from Winestate March April 2017 edition and has been described as "a prime example of the way the best of these blends – even where Sauvignon Blanc is the dominant partner – can age with intense grace."
Wine Selectors features this wine in their ‘The best Premium Aged Wines’ and writes, "offering incredible value, this aged line-up of 2016 highlights is a rare find. Most Australian wineries now sell their wines when they're young, so we really had to search to uncover these aged gems. [...] This includes a Margaret River Sauvignon Blanc Semillon from our friends at Umamu who specialise in crafting wines that mature gracefully."
Ray Jordan who gives 90 points writes: "A lot more complex than the standard version of this blend. Shows the normal fresh citrus grassy tropical characters, albeit in more subdued fashion, but the background of slightly smoky oak adds a new dimension. A beautifully precise and focused wine."
This blend drinks well on its own and it is also an incredibly versatile wine. We find it pairs with all sorts of food styles and cuisines from seared fish to sashimi to a bowl of noodles. Please do refer to our food wine pairing article.
Our 2010 comes from a long line of award winning Sauvignon Blanc Semillon.
- Our first Semillon Sauvignon Blanc was a 2005 vintage and we had the pleasure of trying this from the museum stock recently. It continues to be a delight. Winestate awarded this a five star and included it in their Annual 2016 guide: "This wine is developing nicely and showing flinty notes on the peachy bouquet with a lovely soft fruity palate that has a combo of orange rind and buttered toast flavours."
- The 2006 was featured in Decanter Magazine UK as wine of the month in February 2010: "The two varieties have combined to produce a zesty but broad and full wine, with a leesy base and a waxy undercoat augmented by citrus fruit, smoke and grapefruit peel. Stylish stuff, with a fine structure and good freshness."
- The 2007 received a Top Gold from the Sydney International Wine Competition in 2013. We were thrilled that the wine was listed at The Ledbury in London, UK’s top restaurant.
- The 2008 received 95 points from James Halliday.
- Wine & Viticulture Journal who noted that the two older vintages, our 2007 and 2008, in their tasting in 2013 delivered two of the best wines in the line up according to the tasting panelists. "I would assume those two wines have been made to age and they definitely show a lot more focus than some of the other wines in the tasting", wrote Richard Langford.
- The 2009 received 92 points from Halliday. And Winestate gave three and a half stars. "Lovely purity and finesse of toasty marmalade fruit with some smokiness, bottle age complexity and nice acidity."
UMAMU Is all about Balance & Contentment - one prong is about the reflection of our lives - it is good to sit here and reflect on the different vintages and our hardwork, to appreciate the various reviews and awards the wines have received.
Food. Wine. Music. Friends. The harmonious combination of the four, come alive at the Sunset Wine Event happening this 18th & 19th February at Scarborough Beach, Perth.
It is with great pleasure to announce that UMAMU will be taking part to share with you our beautifully crafted wines. A special treat will be in store for those who come as we will be debuting our award winning, 2010 babies - UMAMU Sauvignon Blanc Semillon & UMAMU Mac’s Chardonnay.
“A prime example of the way the best of these blends - even where Sauvignon Blanc is the dominant partner - can age with intense grace.” - James Halliday
Rated with a high score of 94 points by none other than the highly acclaimed James Halliday; our Sauvignon Blanc Semillon comes beautifully coloured with tones of pale straw and light green hues. The Sauvignon Blanc Semillon gives a refreshing herbaceous and citrus aromas with every whiff and the lovely balanced mouthful will leave you wanting more.
Mac’s Chardonnay on the other hand is unlike the rest of the Chardonnays produced by UMAMU. This luscious bottle is especially unique and is close to our hearts. It is named after UMAMU’s patriarch, Mac in celebration and appreciation of his journey and love for Chardonnay which led him to Margaret River, over 30 years ago. We debut this wine in the same month as Mac’s birthday with much love.
“The bouquet is good but does not prepare you for the intensity and purity of the palate, where white flesh stone fruit and grapefruit draw saliva from every corner of the mouth.” - James Halliday
Each bottle of this lovely Chardonnay contains grapes which have been hand picked in the early mornings of late February. Whole bunched pressed and 100% barrel fermented with a combination of new and old French oak, Mac’s Chardonnay elegantly dances around the palate with its rich and succulent fruit flavours and nutty creamy texture. Just like any ending of a great performance, Mac’s Chardonnay ends smoothly with a buttery lingering finish.
Come, enjoy and experience the fun with us at Booth #18, where you will be able to participate in our exquisite tastings and be one of the first to bring home our latest award-winning wines. If you’re hesitant on purchasing and having to carry our elegant bottles of vino, fret not, as complimentary wine lockers are available throughout the day with every purchase made, leaving you with free hands for more glasses of wine to enjoy.Happening on the 18th and 19th of February, tickets for the Sunset Wine event can be pre-purchased for $28 from Eventbrite or at the gate for $33. Beginning at 2.30pm to 7.30pm both days, we will be joined by many fellow winemakers, brewers, restaurants, and musicians from across Australia.
We look forward to sharing this wonderful experience with you, so don’t miss out!
Chinese New Year which follows the lunar calendar, falls on the 28th of January this year and is celebrated for 15 days till the full moon of the first lunar month. It will be the year of the Rooster, the tenth animal of the 12 year Chinese zodiac cycle. The Rooster is said to have traits of confidence, motivation and loyalty.
One way to celebrate is to enjoy a salad called ‘Yee Sang’. Yee Sang is a ‘Prosperity toss’ where you toss a salad with particular ingredients that have symbols of Abundance, Prosperity and Good luck. Traditionally bringing wishes for Reaching higher levels, for Households to be filled with gold and silver, Prosperity for the business and for Life to always be Sweet…
Traditionally this dish is served on the seventh day of the new year but nowadays it is enjoyed in the lead up to the new year as well as during the 15 days of new year.
What you'll need:
- Eight pairs of chopsticks
- 250g Smoked salmon – (traditionally raw fish is used but smoked salmon is delicious and an easy substitute)
Two bags of julienned/ shredded raw vegetables from the supermarket which saves all the shredding. If you can’t find the pre sliced bag then julienne/ shred the following,
- 2 carrots
- 1 radish
- 1 cucumber
- half a lettuce
- 1 beetroot
- Few segments of pomelo / grapefruit – into pieces
- Two tablespoons of pickled ginger
- Two tablespoons of pickled onion
- Five wonton skins sliced and fried
- Three tablespoons of chopped peanuts
- Two tablespoons sesame seeds
For the dressing:
- Two tablespoons of lime juice
- Three tablespoons of plum sauce
- One teaspoon sesame oil
- Three tablespoons of any mild oil you like e.g. olive oil
- A pinch of 5 spice powder
- A pinch of salt
What to do:
To prepare the dish, place all the veggies on a big round plate and top with the smoked salmon. Add the dressing and the idea is to use your chopsticks to toss the ingredients into the air to mix the salad while saying auspicious wishes. The belief is that the higher the toss, the higher one’s growth in fortunes so let’s toss as high as we can!
For us, the key is balance and our goal is to pair food with wine with neither dominating the palate. There is an infinite amount of things that influence our food and wine pairing. For me, I like to think of the texture & body of food and wine from light to light plus to medium to medium plus. This I have mapped out below for food in terms of the type of food, the cooking preparation, richness, spices of the food and recommended wines on the same spectrum. The effect of the growing season and oak usage for the wine also contribute to the attributes of a wine and are worth mentioning. So the whole map goes from light at the top to medium in the middle to medium plus at the base of the map.
We all have different palates and taste things differently. And there in lies the fun of it all…
1. Type of food – are you going to prepare a fish or meat dish?
If you think of the different foods that you have eaten, think of the texture they have as you chewed them.
Fish typically has a more delicate texture compared to meat, i.e. there is a general increase in body and texture from fish to meat. Some fish have more delicate flesh such as whiting which lends itself better with a lighter bodied wine like a Sauvignon Blanc. While a fleshier fish like monkfish has more texture and will pair with a light plus bodied wine like a Semillon Sauvignon Blanc while an oiler fish like mackerel has more body and richness and can pair with a medium wine like a Chardonnay or a Cabernet Merlot.
While chicken or pork also have medium texture and pair well with Chardonnay or a Cabernet Merlot. Beef or lamb have much more body and texture and thus pair well with a medium plus bodied wine such as a Shiraz or Cabernet Sauvignon.
2. Cooking preparation
How you prepare a dish makes a difference to the weight, richness and body of the dish.
Lightly plain cooked foods, like steaming or poaching, pair with lighter bodied wines like a Sauvignon Blanc. Roast Turkey with trimmings of ham, bacon, chestnut stuffing, red cabbage, Brussel sprouts and roast spuds would be more medium bodied and would pair beautifully with a Cabernet Merlot.
3. Sauces/ richness of food
Sauces add richness to a dish. A light sauce will pair with a lighter wine while a medium sauce such as a tomato based one which has more body, will pair well with a medium bodied wine like a Chardonnay. While creamy sauces have more texture, are heavier so go well with a medium plus bodied wine like a Cabernet Sauvignon.
4. Flavour of the dish - Spice level of each
In Asia I have seen a roast Turkey marinated tandoori style to give it a spicy Asian twist. This spice will pair well with our Shiraz which has a little touch of spice to it.
5. Varietal/ blend of wine
Some grape varieties are lighter bodied than others. What I have done is to chart in general the varietal/ blend in the map above, starting from a light bodied wine such as a Sauvignon Blanc to a light plus Sauvignon Blanc Semillon or Semillon Sauvignon Blanc Blend to a medium bodied Chardonnay or Cabernet Merlot and Cabernet Franc to Medium plus Shiraz and Cabernet Sauvignon.
6. Winemaking style – with or without oak.
Oak gives a wine more texture and weight. We strive for the use of oak to be in balance with the fruit. For any given wine grape, see if it has had any oak treatment? If so how long for? So for example a Sauvignon Blanc that has had no oak treatment will be lighter bodied versus one that has been in oak barrels. Our Sauvignon Blanc has spent 10 months in oak barrels. For our Sauvignon Blanc Semillon we put about 10% of the blend (depending on the season) into oak barrels for a few weeks to give the wine more texture.
7. The growing and ripening season of the grapes
In choosing your wine, one factor to bear in mind is the vintage and where the wine is produced. This adds another interesting dimension. All things being equal, cooler seasons will see a wine tighter and generally lighter in alcohol and body. Warmer seasons give the vines/ grapes the capacity to ripen more and build up more complex flavours and hence body. So within any one region, there will be varying seasons. And similarly, there are cooler climate and warmer climate growing regions which impact the body of a wine. So for example the coolest season Margaret River has seen would be 2006, the whites are very fresh from this vintage. The reds are also lighter and have lower alcohol and than the following warmer season of 2007. By an aside, I was trying to find a bottle of Bordeaux red from 2010 and they were all 14 percent alcohol so 2010 must have been a warm dry season.
The wonderful thing about food and wine pairing is there are so many possibilities and there in lies the fun of the journey. So based on these tips along with what you have tasted, you can trial and find (new) pairings. Just think back to the various meals you have enjoyed, was there a pairing you thought worked and one you thought umm? One can always test the pairing in advance…
9. For deserts
I am certainly having fun exploring here. Discoveries include a pairing of mango crumble with our Cabernet Franc. And chocolate based desserts pair with our Shiraz. I discovered how well our Shiraz pairs with chocolate when I was in Jakarta participating in a wine & food fair with our local agent. A neighbouring stand was exhibiting chocolate… the great thing about these fairs is you chit chat and try each others products. I got to sample various chocolates with our wines and viola, choc & UMAMU Shiraz goes together!
Do you have a favourite pairing? We'd love to hear from you.
When creating the name for our wine brand, one of the prongs was having an affinity with umami, the fifth flavour of food… Our goal is to produce wines that drink on their own but also pair well with food.
We try very hard not to let this happen too often at home…. but there are times when one may need to store an opened bottle of wine. Here are a few tips on the best ways we have found to do it. An opened bottle of wine means the wine is in contact with oxygen which oxidises a wine. This process affects and diminishes the taste of a wine and so what we try to do is to preserve the wine as much as possible. We also like to store a wine in the fridge as chilling slows down the degradation process as well.
For years I’ve been using the method of placing a teaspoon into the opened bottle and popping it back into the fridge, while we continued to enjoy the bottle. This is a controversial method… nonetheless, I like to use this method but I’ve recently discovered a special stopper that allows you to pump air back into an opened bottle to keep it bubbly. For this, you just need to pump till you can’t pump anymore and ‘pop’ the bottle in the fridge. Technically, by pumping air back into the bottle, the gas that remains in the wine doesn’t escape so easily as the air space in the bottle has pressure. We’ve included this special stopper in our Christmas gift guide for collectors so I’m hoping Santa will bring me one and I can check it out… You can also try a simple sparkling wine stopper which would contain the air space that the bubbles are exposed to.
All things being equal, an opened bottle of sparkling, stored with a good wine stopper can last a day or two in the fridge. It is a balance of lasting bubbles versus oxidizing the wine. So to be honest, I would always try to finish a bottle of bubbly.
For leftover white wine I like to use a battery operated wine stopper and store the wine in the fridge. It is possible to recap or recork and store in the fridge but I find a wine preserver will take any air out of the bottle which helps to preserve the still wine. You'll also find this wine stopper listed in our Christmas gift guide for collectors.
You can enjoy the white wine straight from the fridge. Typically it will last between 3-7 days depending on the type of white wine and how it was made. For example, acid in a wine gives it longevity and freshness so these wines last longer. As you get familiar with different wines and brands you know how long you can keep them for.
As with white wine, I like to use a battery operated wine preserver and keep the wine in the fridge. The preserver takes out any air in the bottle and the fridge cools the wine and slows down any degradation of the opened wine. Do keep the bottle upright in the fridge as this minimises the surface area exposed to oxygen.
When we are ready to drink the leftover white, I take the red out of the fridge at the same time as the white, so that by the time you drink the red, it would have come up to room temperature.
An opened bottle of red wine will last on average of up to five days but again it depends on the type of wine and how it was made. For example, there are a wide range of reds, different growing regions create delicate versus more full bodied reds. If you open a red wine and it is quite tannic and young, you might not worry about the preserver and just close it with a cork or screw cap and enjoy the rest tomorrow. The oxygen overnight will help ease up the wine and make it much more approachable. Please know that for our reds, we track and taste them after bottling every year and typically release them when they are ready so you can just open and enjoy.
If you are opening a 20-30 year old Bordeaux, chances are it is pretty delicate, so these I would recommend you enjoy on the night and do your best not to have any leftovers aye… What I like to do is have a taste as soon as I open the bottle, see how it tastes and chances are for me, I’ll rarely need to let them breathe. I then enjoy each glass and have a lovely conversation with the wine.
Similarly an aged vintage Champagne will have generally have very refined and delicate bubbles so you would want to enjoy the bottle at its best on the night.
It does depend on how sweet and how it is made but in general you can keep an opened bottle of sweet for a few weeks in the fridge. For myself, I don’t actually use a preserver and I find they can keep for months. And if you use a wine preserver then you are even more set. I would recommend a non battery operated one which I might invest in and use, given I leave it for months, I might outlast the battery!
It’s probably not likely that you’ll have any leftover wine from the festive season but there is usually plenty of food, especially ham! Here’s four of our favourite recipes for leftover ham and the wines you should drink with them.
1 small onion, finely diced
1 teaspoon of butter
1/2 tsp each of dried thyme and oregano (or herbs of choice)
2 cups of finely diced ham
2 tablespoons plain flour
1 tablespoon mustard
2 tablespoons fresh parsley, chopped
2 tablespoons milk
1 egg, lightly beaten
1/4 cup grated parmesan cheese
Salt and pepper to taste
- Fry the onion over medium heat in a little butter until soft.
- Add herbs and toss for a few seconds, then add the ham, flour, parsley, mustard milk and season to taste.
- Remove from heat and stir in the egg and cheese.
- Let cool, then shape the mixture into small oval patties.
- Fry patties in some butter until brown all over.
Note: Leftover turkey, pork or chicken are all just as delicious in this recipe!
Pea & Ham Soup
This is a wonderful recipe that we have been enjoying for years, it is from the Country Women’s Association of Western Australia cook book, first published in 1936. We particularly liked this quote from the book by Lola Lundy, the State President in 1984:
"No-one goes his way alone. For what he puts into the lives of others flows back into his own."
250g split peas
2 celery sticks
Ham bones or bacon rind
3 litres stock or water
2 tablespoons of flour
- Wash peas and soak overnight to remove starch.
- Peel and cut up vegetables roughly.
- Put peas, vegetables, ham bones and water into a saucepan. Simmer for three hours.
- Remove bones, pass soup through a sieve, rubbing peas and vegetables well through. Return to saucepan.
- Mix flour to a smooth paste with a little cold water and stir into soup; boil three minutes.
- Serve soup with chunky bread for dipping.
Note: Do not add extra salt as salt leaches out of the ham in time. If extra salt is needed, add as consumed.
1 200g packet pre-cooked Hokkien noodles (can substitute with 200g of potato)
1/2 cup grated Parmesan cheese
2 cloves garlic, crushed
1/4 cup coarsely chopped parsley
Salt and pepper to taste
2-3 teaspoons olive oil
200g leg ham, sliced and roughly broken into bite size pieces
Extra parsley to garnish
- Prepare noodles according to the packet directions and then drain well.
- Place the eggs in a bowl, beat well then stir in cheese, parsley and garlic. Season with salt and black pepper.
- Heat the oil in a shallow non-stick 23-24cm frittata pan.
- Arrange the noodles and ham evenly over the base of the frittata pan.
- Pour over the egg mixture to evenly cover the noodles and ham. Cook for 10 minutes over low to moderate heat, or until the frittata starts to set around the edges. Remove from heat.
- Place under a hot grill, and cook for 5 minutes, or until golden and cooked through.
- Run a knife around the edge to loosen. Turn onto a plate, and then place another plate over the top. Hold together and flip. Cut the frittata into wedges and serve sprinkled with extra parsley. Or serve and dish out directly from the pan.
Ham and Pineapple Slices
This one is very simple but so tasty.
- Get a tin of pineapple slices in fruit juice or sugar syrup. Slice up the ham to the same thickness as the pineapple.
- Pan fry both in butter and your favourite oil to brown up and serve.
- The ham is already cooked so just need to warm and brown it up. Similarly, the pineapple is already tasty, just need to soften and brown up.
Enjoy savouring & collecting wine? We have put together some gift ideas for the festive season, may it be to your dearest, a friend or yourself – to discover, savour, record and save your favourite wine to the last drop.
- Our gold award winning UMAMU Cabernet Sauvignon 2009 is a delicious, elegant drop ready to drink now, but it's also a wonderful addition to any collection to watch is age and mature gracefully.
- Learn about the 54 aromas most commonly present in wine with this amazing kit by Le Nez Du Vin.
- Can’t quite finish the bottle? This battery operated wine preserver is a great way to keep your wine until the next day.
- Made with the signature Moleskin style, this wine journal is ideal for any collector to record and remember their favourite wines.
- We love this Riedel decanter inspired by a rare hen, apt for the upcoming year of the cockerel in the Chinese New Year.
- Save any bubbly left in the bottle (if you have any!) with this pump up Champagne stopper, which pumps air bubbles back in the bottle.
- Just released in October, The Wine Journal is fully illustrated and filled with notes, quotes, and tasting tips accessible to any wine enthusiast.
- This vacuum wine bottle stopper is another great option for saving wine left in a bottle.
- This pronged cork extractor is incredibly useful for wines with corks that are not so intact, particularly older wines. Ease the cork out via prongs without damaging the fragile centre of the cork.
- Write notes exactly where you'll see them - on the bottle! These cellar glass marker pens are useful for writing notes on bottles being cellared or even a quick gift message on a bottle you're giving this Christmas.
- The handy VinoCell app helps any collector manage their wine list, graphically display their cellar, to record both your tastings and pro ratings and to match dishes to your wines.
- The list wouldn't be complete with reference to the Halliday Wine Companion. The 2017 edition is an indispensable reference from Australia's leading wine authority and a must-have guide for anyone visiting a wine growing region, or wanting to replenish their cellar or wine rack.
Got a wine lover in your life? We’ve pulled together some of our favourite things to give you some inspiration for Christmas. Of course the guide is also perfect for dropping hints if you see something you might like for yourself!
- This Keep calm and pour some wine tea towel says it all for us.
- Sample six of our award winning wines – our limited edition mixed case is a great gift or for enjoying over the festive season. Plus, if you use the discount code CHRISTMAS, you can treat yourself to a case for just $128 - over 50% off.
- Know a wine lover that loves a good laugh? Drinkopoly is for them!
- Prepare for unexpected guests with a wine chill stick. It’s also a great gift for the wine lover in your life.
- We love these personalised glasses – they really add an individual touch to gift giving this season.
- There’s bound to be spills over the silly season (or any time of year!) and this red wine stain emergency kit is just the ticket!
- These personalised coasters are the perfect pairing for a wine loving couple.
- Scratch and sniff your way to becoming a wine expert with this great book.
- The humble wine bottle cleverly re-configured to create this beautiful romantic wine light.
- A handbag with a cooler bag built in! These Cool Clutches are genius and come in plenty of sizes and colours.
- For the wine lover that has everything there is always a champagne cork stool!
- Sippy cups for adults! These are perfect for the outdoorsy, picnicking wine lover in your life.
To celebrate Aussie Wine Month, UMAMU Estate is being showcased at C Restaurant in Perth. Enjoy a sampler of UMAMU when you dine at C Restaurant.