White Out

Our friendship with the B&Bs grows, and this time it was a meal with us. They dropped off a few bottles of oldies that were in need of broaching, and that proved to be the case.
The most versatile and in that sense best wine of the night was the 2005 John Forrest Collection 'The White', an anonymous mix of white varieties that surely has Sauvignon Blanc, Riesling, Chardonnay and a few others. Chameleon character in that it changed continuously, from old Savvie (not nice), to limes and toast (very nice), well-textured (very good), to refreshingly crisp (positive). It went well with all the food.
Then two old Rieslings. Of all the whites, this can last well. But the 1998 Forrest Marlborough Riesling did not make it. Deep golden, fully oxidised. Not worth putting in the mouth. That was a very hot year, and quick ripening doesn't seem to work. The 1999 Forrest Marlborough Riesling was better, as it had honey, limes, toast on a softly sweet palate. But as it became exposed to air longer, the oxidation grew. For commercial white wines, they surprised.
Then the white influenced 2005 Yering Station 'Reserve' Shiraz/Viognier. A little dumb at first, then unfolding its true worth. Spices and black pepper on a somewhat forced palate. But all the time unwinding and relaxing with breathing. Notes of its Aussie heritage - a touch of eucalypt - detectable. In the end, a very good wine indeed that would be a comfortable slot-in with the Shiraz/Viognier category if looking at a range of international wines, without giving anything away on the origin front. Very elegant it was. Amazing what a bit of white can add to the mix.