An homage to the traditional top-fermented beer of Cologne, this slightly hazy blond brew has a lightly frothy, persistent head with soft nutty and yeasty aromas. Lightly sweet fruity malt on the medium-weight palate, finishing with an attractive hit of bitterness.
Light ruby-red. Earthy nose with spices, red berries (raspberry) and fruit stones. Spicy taste, medium-bodied with a dense fruity core and somewhat dry tannins in the clean finish. Drink within 2 years on red meat casserole or stew.
This mid-weight red delivers cherry, vanilla, spice, cocoa and violets on the nose, which transitions to the palate and melds with a long raspberry-cream finish. Tannins are in proportion and there is splendid persistency. A Barolo to be drunk over the next decade.
Clear, pale cherry-red. Nose of tart cherries, oranges and violets. Light-bodied, tasting of cherries and strawberries with a surprisingly long finish. Tannins almost gone; drink up.
This Icewine busts out a perfume of strawberry, raspberry, guava, cassis, vanilla and herbs. On the tongue, it is pure essence of berry with a succulent aftertaste. Chocolate fondue all the way.
This is a “softer” style of Barolo with a mix of cherry, tar, plum, roses, spice and mint layered on a medium-bodied frame. The flavours linger long on the finish, and with the firm tannins, I would suggest you hold for a couple of more years, and then drink until 2027.
This blend of Merlot, Cabernet Sauvignon and a small percentage of Cabernet Franc is worth cellaring for a year or two. The wine has that characteristic cedar, red berry and vanilla oak nose. The flavour is dry with well-extracted fruit and gripping tannins. When you get around to opening it, give it an hour or two in the decanter and serve it with leg of lamb.