Cawarra wines are named after the New South Wales homestead of Dr. Henry John Lindeman, a British Navy surgeon who planted his first grape vines in 1843. One of his aims was to educate people to drink and appreciate wine, in an effort to curb the drunkenness (can you believe this guy?) caused by other spirits of the time, predominantly rum. He also believed wine had medicinal value and that wines required ageing before they could truly be enjoyed.
The Cawarra label is at the entry level of Lindeman wines, but as jug wines go, this one is a real score. A blend of 73% semillon and 27% chardonnay, it is slightly drier and a little more earthy than the typical Australian chardonnays. It also possesses less oakiness, partially due to its malo lactic fermentation. Pale straw-lemon in color, there is an essence of citrus and melon in the glass. At 13.5%, alcohol content is a tad on the high side for a dry white but the wine is nevertheless light and refreshing. As to be expected, it pairs well with summer dishes like grilled chicken, salads and seafood. It's very easy to like. Perhaps too easy. For the moment it has replaced Woodbridge sauvignon blanc as my house wine (and at $2 a bottle less).
