This well-balanced American IPA shows aromatic citrus and herbal hoppy scents and initial fruity malt on the palate finishing with pronounced hoppy bitterness.
Sourced entirely from the North Vineyard at Rosehall and picked early to maintain acidity. It’s 100% barrel-fermented and aged in 500-litre French oak puncheons using 75% new oak. This is the best wine that I have tasted from Rosehall. It starts with extraordinary aromatics of poached pear, butter cream, ripe apple, elegant oak stylings, gunflint and a subtle note of caramel emerging. It’s rich, complex and textured on the palate and built on a lovely foundation of flinty-smoky mineral richness that melds gorgeously with ripe pear, spice, undercurrent of lemon-lime citrus, and all lifted by a fair bit of acidity.
Classic red Burgundian descriptors of floral and red berries throughout. There’s a bright intensity to the perfume on the nose, while its lighter weight manifests itself on the delicate structure. Nice minerality on the compact finish. Poised for a Sunday evening roast chicken.
The vineyard for this wine is situated in the cool ‘Petaluma Gap’ which is slated to become Sonoma’s next AVA. Sweet cherry, raspberry jam, plum, cinnamon and violets coat the palate and are supported by lovely acidity and smooth tannins.
Mellow plum scents lead the way for black fruit with a touch of liquorice on the richly rounded palate. Finishes on a tannic note with bitter dark chocolate and liquorice.
The nose is intense with notes of blackberries, currants, cloves, toasted vanilla, bramble and roasted herbs. It’s a full-bodied red that reveals a range of ripe, delicious dark fruits on the palate with a plush bed of tannins on a structured frame. It is that lovely depth of spice that will enthrall, all derived from long barrel-aging in a combination of French oak barrels. A beauty.
Shows deep colour; good fruit intensity with structure and well-rounded smoothness on the palate. Drink with grilled red meats and lightly spicy Mediterranean dishes.