Clear deep garnet. Intiguing nose starts off like a “blueberry tea” cocktail, with a hint of “barnyard” and oak, opening in the glass to dates, raisins and vanilla. Tastes less complex than it smells, mostly of ripe blackberry, with heat from the 14% alcohol, and prominent acidity and tannins. A red-meat wine; I enjoyed it with bison and date sausage served with polenta in a marinara sauce. Can cellar for another year or 2.
From some of the highest altitude vineyards in the world comes this compelling wine that’s dark with intriguing black fruit and floral aromas, bold, spicy and concentrated with a juiciness in the mid-palate, firm yet elegant tannins, dark fruit and a long fresh finish. A great match with roasted meats and grilled sausages.
French oak fermentation produces mellow-scented yellow fruits including tropical fruit and a light splash of vanilla. Succulent citrus and tropical fruit flavours are enhanced with subtle nutty, vanilla and spicy notes on the crisp, clean finish.
Seductively ripe scents of strawberry and raspberry with cinnamon, vanilla and milk chocolate lead the way for fine red berry and red cherry flavours supported by velvety tannins and well-balanced, harmonious acidity. Generous strawberry fruit and spice linger on the finish.
Clear deep plum-red. Reserved nose of violets and raspberry with vanilla from oak aging. An old world–style wine, well structured and balanced and made to age. At this time the oak rather overbalances the cherry and blueberry fruit, but a little more time will correct that, and lengthen the finish.
Straw colour with a green tint; spicy, oaky, tropical-fruit nose; rich and mouth-filling, offering a green pineapple flavour with nutty, toasty notes. Full-bodied and flavourful with an acidic finish.
Almost colourless. Citrusy nose, light and fresh with an inviting mineral hint. Equally fresh on the palate with a light attack, gaining in weight in the round mid-palate. Clean finish and ready to drink on its own or with white meat.