Was it a decade or so I was reviewing a restaurant at The Ritz-Carlton Central Park South in New York and they were terribly excited about the “farm to table concept”. Sounds bucolic like a noble farmer carefully tending his plot or animals with his hands and lovingly of course, the tastiest fowl, lamb or heirloom tomatoes where it is delivered, with just the right amount of wholesome earth on it, the diners willing to fork out more for these wonderful farm to table products. Certainly, butter churned by a flaxen haired maiden in a drafty barn permeated by the sweet smell of freshly cut hay is superior to that produced in a butter factory on Route 66.
Here now is a Farm to Table Cabernet Sauvignon from Victoria, Australia. The wine has 7% Merlot blended with the Cabernet Sauvignon. It was fermented in stainless steel and then matured in a combination of new and old French oak.
Aroma: Heavy on the blueberry and black cherry with discrete bits of cassis, milk chocolate and raspberry.
Palate: Moderate tannins that fade mighty quick. The fruit is just a bit reluctant and doesn’t charge at you like so many Southeast Australian wines tend to do. Perhaps there is veracity here by Fowles Wine when they refer to their wines as “cool climate”.
Personality: I may be a good example of Vic wines but come to Victoria and make that determination for yourself. I am feeling just a bit tired these days.
Food Match: A no brainer of course. Free range chicken walked gently only in shady paths along the Strathbogie Ranges twice daily with the finest corn and grain imported from Wa Wa, Ontario. The chicken is tucked into the roost at bedtime and read “Jemima Puddleduck” every night. It was decapitated with the best Japanese stainless steel knife listening to Mahler.

Cellarbility: Drink by Boxing Day 2024.
Price: $20 CDN.
RKS 2024 Wine Rating: 88/100. 90 Wine Enthusiast.
(Farm to Table 2020 Cabernet Sauvignon, Fowles Wine, Avenel, Victoria, Australia, 750 mL, 14.5%).
