A well-priced wine for Pinot Grigio fans. Pale straw in colour with a minerally, peach-pit nose; medium-bodied, dry, with flavours of white peach and lemony acidity.
A wine of great charm and elegance for the price. Very pale lime in colour, it has an intense nose of lavender and orange; light- to medium-bodied on the palate, it’s dry and perfumed with lychee and melon flavours. Great value
An Alberto Antonini project, Enamore is an Amarone-style wine, where grapes are dried appassimento style to create a concentrated, full wine. Malbec, Cabernet Sauvignon, Bonarda and Cabernet Franc are sweet and thicker on the full palate, with ripe and dried plum, dried blackberry, raspberry leather and pink florals drawn across thick, sueded and — at the end — drying tannins. Cushy, velvety, warm on the finish; think of this as a red-fruited/pink floral and lighter version of Amarone.
Deep ruby-purple in colour; spicy, cedary, vanilla-oak nose with a floral top note; medium-bodied, dry, promising more on the nose than the palate delivers; medium- to full-bodied, dry, red plum flavour with a lively acidic finish.
A nose of spicy raspberry, pepper, cherry, cedar, red liquorice and plums. It turns savoury on the palate with bold red fruits, cracked black pepper and a vibrant finish. Barbecue wine.
Impressively well-knit and balanced for such a young Tannat. Anise, tobacco, dusky blueberry fill this firm form, one lined with river stones, textured with graphite and perfumed with peonies. Love the freshness and bright acidity here. This interesting, accessible Tannat welcomes another glass, especially with grilled pork.
Malbec, Merlot, Cabernet Sauvignon, Syrah and Petit Verdot is styled by the famous French consultant, Michel Rolland. Befitting his Bordelais stylings, this is a polished, rich red, with red and black fruit, resin, sultry cola, dark chocolate, dusky spices and a lifted, potent acidity. Tannins are supple, but sticky around the edges, reflective of its youth. This is a winemaker's wine, benefitting from a decant now, but with the structure and balance to cellar for a couple years before pouring with grilled beef.