David Hook’s In-Novo-tions
David Hook is about making wines that are great companions for food in my opinion. His Barbera will completely win you over, his Viognier is a light zesty version of the often too cloying style made in Australia and his Pinot gris is very quaffable.
There are more imminently drinkable wines in David’s portfolio and here are two to add to your repertoire.
The David Hook de Novo Bianco 2011 is a blend of around 25% each of Pinot Gris, Sauvignon Blanc, Chardonnay and Riesling. Its lifted floral honeysuckle spice perfume is compelling over the citrus core. There are curves to the palate, rounding out to peach and a weightier texture in the mouth. While this is certainly a dinner party waiting to happen, I would not restrict it in anyway to more formal occasions.
While the Bianco is all perfumed delight, the David Hook de Novo Rosso 2011 is its equal in fragrance with the added interest factor of being a Nebbiolo, Barbera and Sangiovese blend. Aromas of violets dried herbs, dark cherries provide a rich nose.
The dry tannins need some food to soften and then this wine will reward with an elegant body, generous length kept fresh with some soft acid. Drink now and serve with some tender lamb shanks or go traditional with Italian styled meatballs drowning in crushed Tomato sauce.