This cool-climate Chard has a nose of smoky-flinty-toasty citrus, peach and apple fruit. It has a creamy feel on the palate with tropical fruits, vanilla toast and lovely acidity. Serve with grilled salmon or creamy pasta dishes.
Here is a straight up, no-holds-barred, fruit-driven Zin with a telltale personality of red and black jam, raisin and spice. It is ripe but not clumsy, and will fare well with braised and barbecued foods. Drink now.
Cherry red. Very expressive nose of ripe cherry, kirsch and smoky/spicy oak notes. Tender acidity, nice fruity taste with good freshness; balance is good if only slightly on the alcohol side. Clean finish.
Mainly Lillooet fruit (76%) with Similkameen and Vernon grapes. Lifted apple and citrus notes plus some mineral hints. On the more off-dry palate bright, intensely focused fruit with zippy green apple skin and lemon lime hints, juicy acidity and a lengthy end.
Highly perfumed red fruits, resinous thorns, heady carnations and anise on this bright, tight, organic, dry-farmed, limestone-soiled Monastrell from Jumilla. Surfing crunchy acidity, fine, gritty tannins house the streamlined flow to a medicinal, Amaro-infused, quite warm (14.5%) finish. Interesting and intense; if Campari was dry and compacted, I reckon it would be this. Rack of lamb or pork ribs would rock with this.
Dark and dense, yet balanced, fresh and elegant showing dark berry, spice, exotic herbs, a firm structure, depth and nuanced finish. Unique and distinct and worth it to seek it out. Great with veal cheeks.